| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry, Barbeque | 4 | Servings | |
INGREDIENTS
| 1 | 4 lb oven-ready duck | |
| 3 | tb | Oil |
| 1 | ts | Salt |
| 4 | oz | Leeks, julienned |
| 1 | oz | Ginger, grated and julienned |
| 1 | c | White wine |
| 5 | tb | Soy sauce |
| 2 | tb | Ketchup |
| 4 | Drops of hot pepper sauce | |
| 2/3 | c | Pineapple syrup |
| 1 | ts | Cornstarch |
| 4 | Pineapple rings, cubed | |
| 1/2 | ts | Salt |
INSTRUCTIONS
Rinse duck and pat dry. Brush skin with 1 tablespoon oil and sprinkle with salt. Prick skin all over with a fork. Place duck breast side up on roasting rack in a roasting pan. Place pan in center of cooking grate. Add 1 cup of water to roasting pan. Grill 1 3/4 to 2 hours or until drumsticks move easily in their sockets and juices run clear or duck reaches an internal temp of 180~F. In a large skillet, heat remaining oil. Add leeks and ginger and saute for 2-3 mins. Add wine, soy, ketchup and pepper sauce. Bring to a boil; reduce heat and simmer ten mins. Mix together pineapple syrup and cornstarch, add to sauce, return to a boil, and simmer for 2 mins. Add pineapple cubes and salt, stir. Remove duck from grill. Let stand for ten mins. Quarter duck and place in sauce. Makes 4 servings. The grill should be at MEDIUM HEAT. formatted by [email protected] Posted to MM-Recipes Digest by Jayne Oake <[email protected]> on Nov 19, 1998
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