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 Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Historians have traced the existence of recipes way back into distant history, at least as far back into recorded history as early Egypt, and possibly even further. Having said that, mostly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts is a series of clay tablets in the Sumerian language which describe the preparation 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 `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times used a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, rue and parsley. As our culinary historical trip moves on a few more years we find a couple of recipe books which were published in the 14th Century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that is served today, but rather accounts of the types of meals prepared by the cooks of the nobility of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including basil and rosemary. These new foods and spices caused an explosion in recipe publications, some of which are now in private libraries. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Kowloon Duckling recipe.
