Grilled duck with ginger sauce (weber grill)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | 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 | Drops of hot pepper sauce | |
⅔ | cup | Pineapple syrup |
1 | teaspoon | Cornstarch |
4 | Pineapple rings, cubed | |
½ | teaspoon | Salt |
Directions
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