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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Check out this wonderful roast duck recipe from my new cookbook, 5 Ingredients: Mediterranean! Get the book here:
December is here! And for a twist on the usual Christmas turkey, why not try this ridiculously flavourful roast duck recipe? Mixed in with grapes, cloves, caramelised onions, and rosemary, you'll be able to get maximum flavour from minimal ingredients! Trust me, those roasted grapes with that crispy-skin duck is an absolute flavour bomb.
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