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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INGREDIENTS
• 300 g (2 rice cup) white rice e.g Thai fragrant rice
• 300 ml (2 rice cup) water
• 1 piece Chinese cured duck legs
• 1 piece Chinese sausage
• 1 piece Chinese pork liver sausage
• Choy sum for garnishing (optional)
Sauce
• 1/2 tbsp soy sauce
• 1/2 tbsp dark soy sauce
• 1/2 tbsp of oyster sauce
• 2 tbsp yellow wine
• 1 tsp shaoxing wine
• 2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp sesame oil
• 2 tbsp oil from steamed waxed meat
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How to cut up a Chinese roast duck
Video taken of a butcher cutting up a Chinese roast duck at Nam Fong on Maunakea Street in Honolulu's Chinatown.
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