How To make Kowloon Duckling
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
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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Professional chef Lucas Sin visits Hing Kee, a legendary Hong Kong street food outpost serving crispy clay pot rice for the past 43 years. Go behind the scenes and into the kitchen where master chef Chan Kwok Fai prepares 20 orders at once, keeping the flames high and the fresh ingredients flowing. Then, sit back and enjoy the fruits of his labor as Lucas breaks down the remarkable aromas, flavors, and consistency you can only find with clay pot rice.
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