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
We are able to follow the history of written recipes way back into history, in fact as far as early Egypt, and quite possibly further than that. However, these, old records were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, a very modern way of dining. Aspicius tells us how the ancient chefs were skilled in the use of many aromatic flavours, including many that are still in use today such as bay, rue and dill. During the following few hundred years, the rich and powerful families of Europe strove to lay on the most exotic meals, and because of this the best chefs and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications are starting to become popular mostly as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Kowloon Duckling recipe.
