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Grilled Duck with Ginger Sauce Recipe


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     Grilled Duck with Ginger Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4
  1996 Benzinger Old Vines Zinfandel

1 4lb. whole duck, oven ready
3 T. oil, divided
1 tsp. salt
1 leek, julienned
1 oz. fresh ginger, peeled and grated
1 c. white wine
5 T. soy sauce
2 T. ketchup
4 drops hot pepper sauce
2/3 c. pineapple sauce
1 tsp. cornstarch
4 canned pineapple rings, cubed
1/2 tsp. salt

Rinse duck and pat dry. Brush skin with 1 T. oil and sprinkle with salt. Prick skin all over with fork.
Place duck, breast side up, on roasting rack in roasting pan. Place pan in center of cooking grate. Add 1 c. water to roasting pan. Grill 1-3/4 to 2 hours, or until drumsticks move easily in their sockets and juices run clear or duck reaches internal temperature of 180 degrees.
In a large skillet, heat remaining oil. Add leeks and ginger and sautee for 2-3 minutes. Add wine, soy sauce, ketchup, and hot pepper sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Mix together pineapple juice and cornstarch; add to sauce, return to a boil, and simmer 2 minutes. Add pineapple cubes and salt; stir.
Remove duck from grill. Let stand for 10 minutes. Quarter duck and place in sauce.

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