KOWLOON DUCKLING *HGSK65A*

      Title: KOWLOON DUCKLING  *HGSK65A*
  Categories: Bar-b-q, Ethnic, Poultry, Duck
       Yield: 2 Servings
  
            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
 
 MMMMM-------------------------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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