| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbeque, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
4 lb oven-ready duck |
| 3 |
T |
Oil |
| 1 |
t |
Salt |
| 4 |
oz |
Leeks, julienned |
| 1 |
oz |
Ginger, grated and julienned |
| 1 |
c |
White wine |
| 5 |
T |
Soy sauce |
| 2 |
T |
Ketchup |
| 4 |
|
Drops of hot pepper sauce |
| 2/3 |
c |
Pineapple syrup |
| 1 |
t |
Cornstarch |
| 4 |
|
Pineapple rings, cubed |
| 1/2 |
t |
Salt |
INSTRUCTIONS
1998
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 jayne@idt.net Posted to MM-Recipes Digest by Jayne Oake
<jayne@idt.net> on Nov 19,
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