How To make Kowloon Duckling
DAVID DAY (HGSK65A) 1 Duckling, 4 to 5 lbs.
6 Green onions, cut up
6 Parsley sprigs
1 Garlic clove, minced
1/2 c Soy sauce
2 tb Honey
2 tb Lemon juice
1 Recipe Plum Sauce
1 cn Plums, 17 oz.
1/4 c Syrup from plums
1/4 ts Orange peel, grated
3 tb Orange juice
2 tb Sugar
1/2 ts Worcestershire sauce
1/4 ts Cinnamon, ground
Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and body cavities closed; tie securely with cord. In saucepan, heat soy sauce, honey, and lemon juice. Sprinkle dampened hickory chips over slow coals. Arrange coals away from duckling. Place duckling on foil baking pan; place atop grill. Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened hickory chips every 30 minutes and
basting frequently with soy sauce mixture. Remove grease as needed. Serve with Plum Sauce.
******************Plum Sauce********************
Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force plums through sieve. In saucepan, combine sieved plums, plum syrup, orange peel, orange juice, sugar, worcestershire sauce and cinnamon. Heat to boiling; simmer 10 minutes. Makes 1 1/4 cup.
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Incredible Crispy Roast Goose and Claypot Rice in Hong Kong — HK Travel Food Guide!
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On Day 36 of our Round The World Trip for Food with Star Alliance, it was a rainy day in Hong Kong. We started off with some local dim sum, then had incredible roast goose and finished the night with claypot rice.
1:03 Breakfast dim sum at Sam Hui Yat - Thanks to for recommending this restaurant to me. Sam Hui Yat is a Hong Kong neighborhood dim sum restaurant that’s nothing fancy at all, but serves just good tasting, everyday dim sum and yum cha. It’s just a neighborhood hangout, and it’s the type of place I absolutely love. We had a mix of different dim sum, all of which sit at the front of the restaurant slowly steaming and keeping hot until they are ordered and eaten. Everything was good but the lo mai gai, glutinous rice steamed in a lotus leaf was one of my personal favorites. Total price - 102 HKD ($13.15)
7:32 Yung Kee Roast Goose - For lunch we headed to the legendary Yung Kee restaurant in Hong Kong, known for serving some of the best roast goose in all of Hong Kong. There are a lot of stories and drama that surrounds Yung Kee, that I don’t even begin to know all about. But anyway, the restaurant is overall very nice, like a pretty fancy Chinese Cantonese restaurant. The roast goose was absolutely out of this world, with skin that was so crispy and juicy, and a nice blend of salty and sweet in the sauce. Yung Kee is an amazing restaurant in Hong Kong for fantastic roast duck. The chicken and the other dishes we tried were also excellent. Total price - 654.50 HKD ($84.33)
17:29 Four Seasons Claypot Rice (Yau Ma Tei) - To be honest, my wife Ying and I were pretty tired and exhausted from the day, but we decided to head over to Yau Ma Tei for a quick local Hong Kong dinner and to walk around the Temple Street Night Market. Since we were both quite full from lunch, we only ordered a couple dishes including a claypot rice with chicken and mushrooms, and a plate of morning glory with fermented bean sauce on the top. It was a great dinner on this Hong Kong food drink. Total price - 71 HKD ($9.15)
23:12 Temple Street Night Market - Temple Street Night Market is one of the old Hong Kong night markets. There’s not a lot to see or do, but it’s a nice place to browse around at night.
Day 35 in Hong Kong was a wonderful day of delicious Hong Kong food and attraction!
Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets ( for sponsoring my business class flights.
Thank you to JW Marriott Hong Kong for sponsoring my hotel stay.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
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