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 1 3/4 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 firstname.lastname@example.org Posted to MM-Recipes Digest by Jayne Oake
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 4|
|Calories from Fat: 64 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 407.2mg||14 %|
|Potassium 257.3mg||7 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 18.1g|
|Protein 2g||3 %|
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Calories per serving: 155
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