Recipe - Kowloon Duckling

1 Duckling, 4 to 5 lbs.
6 Green onions, cut up
6 Parsley sprigs
1 Garlic clove, minced
One half cup Soy sauce
2 tablespoon Honey
2 tablespoon Lemon juice
1 Recipe Plum Sauce

PLUM SAUCE
1 cn Plums, 17 oz.
One fourth cup Syrup from plums
One fourth teaspoon Orange peel, grated
3 tablespoon Orange juice
2 tablespoon Sugar
One half teaspoon Worcestershire sauce
One fourth teaspoon Cinnamon, ground

Date: Fri, 17 May 1996 07:33:41 0700

From: cstarz@teleport.com (Carey Starzinger)

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 One fourth to 2 One half 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 17oz can purple
plums, reserving One fourth 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 One fourth cup.

Posted to MealMaster Recipes List, Digest #139