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
SMOKED DUCK SANDWICH
Provided by Food Network
Categories main-dish
Time P5DT2h5m
Yield 4 servings
Number Of Ingredients 16
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.
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.
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
This smoked duck is a beauty, with a burnished finish from the molasses. You'll need an offset smoker for this BBQ recipe. Serve with slaw.
Provided by Matt Horn
Yield Serves 3 to 4
Number Of Ingredients 3
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.
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- The early prep takes place about a week before you plan to smoke your duck. First, you wash the duck (or ducks!) and remove any excess fat from the body, leaving the skin intact.
- The secondary preparation takes place one day before you mean to smoke your duck. First, rinse your duck with cool water and then blot dry. It’s important that the duck be entirely dry by the time it is smoked.Tip: If you feel you have the time for it, instead of entirely drying your duck off with towels, at this point you can place the duck on a wire rack in the refrigerator and let it air dry for 24 hours. If you have less time, you can blow dry the duck with a hairdryer on a low temperature. This gives you a crispier skin.
- Remember to leave yourself plenty of time before you want to eat, as smoking a duck can take a long time- this recipe asks for your duck to be in the smoker at varying temperatures for seven hours. There are a variety of ways to smoke a duck, but for this recipe we’re going with hot smoking, which cooks faster than some of the other options, and is best for beginners.
- Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack into a pan. The pan needs to be at least an inch deep, in order to hold the melted fat!
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- Pluck the entire duck (be careful not to remove the skin). Remove the innards and rinse out the body cavity with cold water.
- In a large stock pot, bring water to a boil and stir in the salt and sugar. Once the salt and sugar are dissolved, add the remaining ingredients and stir until fragrant, approximately 3 to 5 minutes.
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