MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Kowloon Duckling
  Categories: Barbecue, Ethnic, Poultry, Ducks
       Yield: 2 servings
            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
 MMMMM-------------------------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.