Kowloon duckling *hgsk65a*

DAVID DAY   (HGSK65A)
      1    Duckling, 4 to 5 lbs.
      6    Green onions, cut up
      6    parsley sprigs
      1    garlic clove, minced
    1/2 c  soy sauce
      2 tb Honey
      2 tb Lemon juice
      1    Recipe Plum Sauce

---------------------------------PLUM SAUCE---------------------------------
      1 cn Plums, 17 oz.
    1/4 c  Syrup from plums
    1/4 ts Orange peel, grated
      3 tb Orange juice
      2 tb Sugar
    1/2 ts worcestershire sauce
    1/4 ts Cinnamon, ground
 
  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.