Smoked Duck Recipe 415 Food

SMOKED DUCK OR GOOSE

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.

TEA SMOKED DUCK

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.

SMOKED DUCK SANDWICH

Steps:

• For the smoked duck: On a work surface, score the fat side of the duck breasts at 1/4-inch intervals (this will allow the fat to render more evenly and avoid curling of the skin). Combine the salt, coriander, dill, garlic powder, juniper berries and pepper in a small bowl and mix evenly. Rub this mixture on the flesh side of the duck breasts, making sure all of the mixture adheres to the duck. Wrap each breast in plastic wrap (or use a vacuum sealing machine), leaving as little air as possible. Keep refrigerated for 5 days (10 days if you are using a vacuum sealer).
• Preheat a smoker to 200 degrees F.
• Unwrap the duck and sear fat-side down in a hot pan at medium-high heat until golden brown, 2 to 3 minutes, then flip on the meat side and cook 1 more minute. Transfer the duck to the smoker and cook until the internal temperature reaches 130 degrees F, 1 hour 30 minutes. Set aside or keep in the refrigerator.
• For the cabbage slaw: Cut the bacon into 1/4-inch pieces and slice the onion thin. Sweat (slowly cook without coloring) the onion, bacon and 1 tablespoon butter in a skillet on medium-low heat, about about 8 minutes. Add the wine and stock and turn the heat up to medium; let reduce by half, 6 to 8 minutes. Add the chopped cabbage and the remaining tablespoon butter and cook, stirring occasionally, until the cabbage has started to soften, about 12 minutes. Season to taste (sometimes you won't need to add salt, as the bacon might already be salty enough).
• To serve: Put mayonnaise on both sides of the buns. Take a big spoonful of bacon and cabbage slaw and place it a the bottom half. Thinly slice the duck on its longer side (which is against the grain for a softer result) and heat up in a skillet, then add it on top of the cabbage slaw. Close the sandwich and enjoy! Repeat with the remaining ingredients to make 3 more sandwiches.

SZECHUAN LYCHEE SMOKED DUCK.

Steps:

• Clean duck, rub inside and out with lots of pepper powder and a bit of salt. Put half the ginger and spring onion inside. Pour Shao Hsing wine on top and rest of ginger and spring onion. Leave to marinate for at least 45 minutes.
• Once marinated, boil enough water to cover the duck and boil for 15 minutes. Drain water and pat dry the duck.
• Put sugar, tea and spices into the wok and heat over low heat until fragrant, constantly stirring. Put a metal frame type thing so the duck won't touch the spices. Put the duck on top and cover the wok. Smoke on very low heat for 45 minutes. There will be lots of oil and the sugar will burn and stick, so use a wok that has already sustained a lot of damage.
• Once done, take out the duck. Traditionally, the duck is deep fried to make the skin crispy, but duck is already really fatty, so we roasted it in a very hot oven on a roasting rack so the fat drains out. Roast until skin is crispy enough, but make sure you don't overcook it.
• Enjoy with peking duck pancakes, hoisin sauce and sliced cucumber.

SMOKED DUCK AND ANDOUILLE GUMBO

Steps:

• Preheat the oven to 350°F. Place the duck in a roasting pan and season with salt and pepper. Roast the legs for about 1 hour (the whole duck for about 2 hours), until tender. If desired, save the rendered fat to make the roux. Let the duck cool and pick the meat off the bones.
• Heat the 1/2 cup oil (or duck fat) in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat until almost smoking. Add the flour and whisk constantly until the roux turns a deep brown resembling the color of peanut butter (or even a little darker, for a richer flavor), 10-12 minutes. Add the onions, peppers, and celery, reduce the heat to medium, and cook, stirring, for 5 minutes. Stir in the sausage and cook 3 more minutes. Then add the garlic and whisk in the stock, 1 cup at a time. Bring to a boil, reduce the heat, and simmer for 15 minutes.
• Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. When the oil is hot but not smoking, sear the okra and add to the pot, along with 1/2 cup scallions. Add the thyme, optional filé powder, Worcestershire sauce, Bouquet Garni, hot sauce to taste, the reserved duck meat, and a little salt. Simmer over low heat, stirring from time to time, for at least 1 hour. Skim off any fat from the top. Season with salt, pepper, and hot sauce and serve hot, with or without rice. Garnish with the reserved scallions.

SMOKED DUCK

Steps:

• Using oak wood, preheat the smoker to between 200°F and 225°F.
• Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.
• Place a drip pan in the smoker and place the bird in the smoker over the drip pan.
• Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F.
• Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.

HUNAN TEA-SMOKED DUCK

Steps:

• Clean and wash duck.
• Dry thoroughly with a paper towel.
• Rub inside and outside with salt.
• Sprinkle with peppercorns.
• Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
• Refrigerate overnight.
• Remove foil and place duck on steamer tray.
• Cover and steam over boiling water 1 1/2 hours.
• Line large wok and wok lid with aluminum foil.
• Place tea leaves, rice, and brown sugar on foil.
• Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
• Place duck on rack, breast side up.
• Cover wok and seal tightly to prevent smoke from escaping.
• Turn on high heat. Roast tea mixture until it smokes.
• Smoke duck 10 minutes on high heat.
• Reduce heat to moderate.
• Smoke another 10 minutes. Turn off heat.
• Leave duck in wok 20 minutes more.
• Remove duck.
• Cool thoroughly and rub with soy sauce.
• Sprinkle evenly with cornstarch.
• Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
• Remove and drain on paper towel.
• Chop into bite-sized pieces and serve with rice mixture.