1 david day (hgsk65a)
1 duckling, 4 to 5 lbs.
6 green onions, cut up
6 parsley sprigs
1 garlic clove, minced
1/2 cup soy sauce
2 tbsp honey
2 tbsp lemon juice
1 recipe plum sauce
PLUM SAUCE
1 can plums, 17 oz.
1/4 cup syrup from plums
1/4 tsp orange peel, grated
3 tbsp orange juice
2 tbsp sugar
1/2 tsp worcestershire sauce
1/4 tsp cinnamon, ground
Directions
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.
Servings: 2 servings
Kowloon Duckling *Hgsk65a* Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Historians have proved the existance of recipes back into distant history, certainly as far back as ancient Egypt, and maybe further still. Interesting though that is, these, ancient cook books were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to academics are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. During Roman times around 25BC a man called Apicius compiled some documents describing recipes enjoyed by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times used many aromatic flavors, including a few you will know such as thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in books on cookery, many of which are now in academic collections. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Kowloon Duckling _Hgsk65a_ recipe.
