Kowloon Duckling
Kowloon Duckling recipe
Yield
6 servingsPrep
20 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
duckling
|
* |
| 6 |
scallions, spring or green onions
cut up |
*
|
|
| 6 |
parsley sprigs
|
*
|
|
| 1 |
garlic cloves
minced |
*
|
|
| ½ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
lemon juice
|
|
|
plum sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
duckling
|
* |
| 6 | each |
scallions, spring or green onions
cut up |
*
|
| 6 | each |
parsley sprigs
|
*
|
| 1 |
garlic cloves
minced |
*
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
plum sauce
|
* |
Directions
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 2¼ to 2½ hours, adding dampened hickory chips every 30 minutes and basting frequently with soy sauce mixture.
Remove grease as needed.
Serve with Plum Sauce.
