Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | 4 lb oven-ready duck |
3 tablespoons | Oil |
1 teaspoon | Salt |
4 ounces | Leeks, julienned |
1 ounce | Ginger, grated and julienned |
1 cup | White wine |
5 tablespoons | Soy sauce |
2 tablespoons | Ketchup |
4 \N | Drops of hot pepper sauce |
⅔ cup | Pineapple syrup |
1 teaspoon | Cornstarch |
4 \N | Pineapple rings, cubed |
½ teaspoon | Salt |
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 1¾ 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@...
Posted to MM-Recipes Digest by Jayne Oake <jayne@...> on Nov 19, 1998