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Kowloon Duckling

Barbecue.Master's picture
Ingredients
  Ready to cook duckling 5 Pound (1 Duckling, 4 To 5 Pound)
  Green onions 1 Bunch (100 gm), cut up (6 To 8 Onions)
  Parsley sprigs 6
  Garlic 3 Clove (15 gm), quartered
  Soy sauce 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
Directions

Clean the duckling and stuff with cut green onions, parsley, and garlic.
Skewer the neck and body cavities closed; tie securely Fasten over hook through tail and over skewer that closes the body cavity.
Blend the soy sauce and honey together; heat.
For a beautiful brown glaze, brush duckling with this mixture every 5 minutes for 1 hour before hanging in the smoke oven.
Then hang duckling in 275° to 300° Chinese oven which uses wood as fuel split logs of fruitwood, oak, or hickory.
Smoke duck about 3 1/2 hours, or until tender and a deep golden brown color.
To carve: Remove the wings, cut off leg and second joint.
Make lengthwise cuts on both sides of the breastbone, cutting down to the bone.
Place a knife in first cut and carve down along the breastbone to free the slices.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Duckling
Interest: 
Healthy

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