SMOKED DUCK OR GOOSE
While there are lots of ways to smoke a duck or goose, this is what I prefer. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. What to do with the leftover carcasses? Make this smoked duck soup. You will not be sorry!
Provided by Hank Shaw
Categories Appetizer Cured Meat Main Course Snack
Time 3h30m
Number Of Ingredients 3
Steps:
- Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.
- Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.
Nutrition Facts : Calories 551 kcal, Carbohydrate 9 g, Protein 15 g, Fat 50 g, SaturatedFat 17 g, Cholesterol 97 mg, Sodium 81 mg, Sugar 8 g, ServingSize 1 serving
TEA SMOKED DUCK
Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. A good tea smoked duck should have a haunting tea smoked flavor, well rendered, tender meat and a crackling skin. It can be served with buns and accompanied by a semisweet bean sauce.
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
- Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
- Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
- Cut and serve hot, with buns and sauce, optional.
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