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Kowloon Duckling

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  Hickory chips 1⁄2 Cup (8 tbs)
  Domestic duckling 5 Pound (1 Piece)
  Green onions 8 , cut up
  Parsley sprigs 6
  Garlic 1 Clove (5 gm), minced
  Soy sauce 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
  Lemon juice 2 Tablespoon
  Plum orange sauce 1⁄2 Cup (8 tbs)

About 1 hour before cooking, soak the hickory chips in enough water to cover.
Drain chips.
Stuff cavity of duckling with onions, parsley, and garlic.
Skewer neck and body cavities closed; tie legs to tail securely with cord.
In saucepan combine soy sauce, honey, and lemon juice; bring to boil.
In covered grill arrange slow coals around edge of grill.
Sprinkle coals with some of the dampened chips.
Center heavy foil pan on grill, not directly over coals.
Place duck, breast-side up, in foil pan.
Lower grill hood.
Grill for 2 1/4 to 2 1/2 hours or till done.
Sprinkle chips over coals every 30 minutes.
Brush duck often with soy mixture.
Remove drippings from pan as necessary.
Serve with Rice.

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