| 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 jayne@idt.net
Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Nov 19, 1998
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