Asian Avenue magazine

Citrus Roasted Duck
3-4 servings

Ingredients:

1 whole duck (4-5 lbs)
1 cup orange juice
¼ cup grapefruit juice
½ cup pineapple juice
1 cup honey
½ cup sweet chili sauce
2 tablespoons finely chopped ginger
¼ cup brown sugar
1 tablespoon seasoned salt
1 teaspoon black pepper
¼ cup melted butter
1 orange, halved
1 green apple, halved
1 yellow onion, halved

Directions
• Combine all juices, honey, sweet chili sauce, ginger and brown sugar together in a bowl.
• Stir well until brown sugar and sweet chili sauce are dissolved, set aside.
• Using a fork, pierce the duck skin all over and pat it dry with paper towel.
• Stu the cavity of the duck with orange, green apple and onion halves.
• Preheat oven to 350 degrees F.
• Place the duck on the rack in a roasting pan and rub in the seasoned salt and pepper all over the skin.
• Pour the citrus juice mix into the pan. Roast duck for 1 hour 30 minutes. Baste with citrus juice and melted butter every half hour.
• Arrange bok choy in a platter and place the duck on top, garnish with sliced oranges and any greens for presentation.

Bok Choy
Ingredients:
5 heads baby bok choy, halved lengthwise
¼ cup sweet soy sauce (or teriyaki sauce)
2 tablespoons honey

Directions
• Steam bok choy for 2 minutes and toss with mixed sweet soy sauce and honey.

Baked Ham with Pineapple-Orange Glaze
8-10 servings

Ingredients:
1 fully cooked spiral ham bone-in (10-12 lbs)
2 teaspoons ground allspice
2 teaspoons cinnamon
½ cup brown sugar
½ cup honey mustard
½ cup sweet chili sauce
1 cup crushed pineapple
1 cup orange juice
½ cup honey

Directions
• In a bowl, mix all ingredients, except ham.
• Coat the ham with the mixture.
• Place the ham on a rack in a roasting pan.
• Preheat oven to 350 degrees F.
• Cover with aluminum foil and bake for 45 minutes.
• Brush the ham with the mixture every 20 minutes.

Provided by Chef Leah Eveleigh of Tropical Grill Catering. For catering needs, holiday parties, Hawai’ian luaus, and cooking classes, visit www.tropicalgrillcatering.com or call 720-339-5252.