"Dimitri" > wrote in message
m...
>
> "Peter Aitken" > wrote in message
> r.com...
> > I am yearning for some Chinese BBQ duck and it cannot be found in these
> > parts. Anyone have a tried and tested recipe?
> >
> > --
> > Peter Aitken
>
> Is this what you are looking for?
>
>
> 1 (4 pound) whole duck, dressed
> 1/2 teaspoon ground cinnamon
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground nutmeg
> 1/4 teaspoon ground white pepper
> 1/8 teaspoon ground cloves
> 3 tablespoons soy sauce
> 1 tablespoon honey
> 1 orange, sliced in rounds
> 1 tablespoon chopped fresh parsley, for garnish
> 5 green onions
>
> 1/2 cup plum jam
> 1 1/2 teaspoons sugar
> 1 1/2 teaspoons distilled white vinegar
> 1/4 cup finely chopped chutney
>
>
>
>
> 1 Rinse the duck inside and out, and pat dry. Cut off tail and discard.
> In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper
and
> cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck.
> Stir one tablespoon of the soy sauce into the remaining spice mixture and
> rub evenly over the entire outside of the bird. Cut one of the green
onions
> in half and tuck inside the cavity. Cover and refrigerate the bird for at
> least 2 hours, or overnight.
>
> 2 Place duck breast side up on a rack in a big enough wok or pot and
> steam for an hour adding a little more water, if necessary, as it
> evaporates. Lift duck with two large spoons, and drain juices and green
> onion.
>
> 3 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast
> side up in a roasting pan and prick skin all over using a fork.
>
> 4 Roast for 30 minutes in the preheated oven. While the duck is
roasting,
> mix together the remaining 2 tablespoons of soy sauce and honey. After 30
> minutes, brush the honey mixture onto the duck and return it to the oven.
> Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or
> until the skin is richly browned. Do not allow the skin to char.
>
> 5 Prepare the duck sauce by mixing the plum jam with the sugar, vinegar
> and chutney in a small serving bowl. Chop remaining green onions and place
> them into a separate bowl. Place whole duck onto a serving platter and
> garnish with orange slices and fresh parsley. Use plum sauce and onions
for
> dipping.
>
> *****************************************
> Also good served with the little pancakes and hoisin sauce.
>
> Dimitri
>
> Makes 4 servings
>
>

It sure sounds good, but I do not know if it the same thing. Thanks.

Peter G. Aitken