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 MEAT SANDWICH
Provided by Food Network
Categories main-dish
Time P7DT40m
Yield 1 sandwich, plus meat for 26 to 30 sandwiches
Number Of Ingredients 11
Steps:
- Heat the Smoked Meat in a microwave until warm, 45 to 60 seconds. Drizzle the mustard on a slice of bread. Top with the Smoked Meat and the remaining slice of bread. Cut crosswise and serve with the pickle.
- Score the brisket 3 to 4 times in a diamond pattern, making sure to cut through the fat.
- Line a large roasting pan with foil. Place the brisket inside.
- Combine the allspice, pickling salt, sugar, garlic powder, sodium nitrate and cinnamon in a small bowl. Rub the seasoning mix over the entire brisket so it can soak into the meat.
- Cover the pan tightly with foil so it is airtight and refrigerate for 5 days.
- Preheat the oven to 325 degrees F. Roast the brisket, covered, for 6 hours. Remove the foil, scrape off any excess dry rub from the brisket and transfer the meat to a large sheet of foil. Wrap the hot meat tightly and refrigerate for 2 days.
- Slice the brisket very thin and divide into 6 ounce portions for smoked meat sandwiches. The brisket will keep, tightly wrapped, in the refrigerator for up to 10 days.
SMOKED DUCK AND CHUTNEY BUTTER TEA SANDWICHES
For your tea sandwiches, balance flavors and textures by partnering spreads and fillings of contrasting tastes like we did here with smoked duck and chutney butter.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 5
Steps:
- In the bowl of a food processor fitted with the plastic blade, combine butter and chutney; pulse until well combined.
- Thinly spread chutney butter on two bread slices. Cover one with thin layers of duck and watercress; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
SMOKED DUCK SALAD SANDWICH WITH GRAPES AND JICAMA
Provided by Nancy Harmon Jenkins
Categories salads and dressings, main course
Time 15m
Yield 2 large or 4 small sandwiches
Number Of Ingredients 20
Steps:
- In large mixing bowl, combine duck breast pieces with remaining salad ingredients. Set aside while making coriander mayonnaise.
- To make the mayonnaise, place first seven ingredients in a small mixing bowl and whisk to blend. Combine olive oil and vegetable oil, and slowly, drop by drop, pour into bowl, whisking continuously. As the mayonnaise thickens, you may increase the volume of oil, so that by the end it is coming in a thin but constant stream. When all the oil has been incorporated, continue whisking for 15 seconds.
- Or make the mayonnaise in a blender or food processor. Blend egg yolk, salt and lemon juice, and incorporate the oils as above, starting with drops and building up to a thin but steady stream. When all the oil is incorporated and the mayonnaise is thick, remove from blender or processor and stir in chopped seasonings.
- Stir half a cup of mayonnaise into duck mixture and taste for seasonings, adding salt and pepper if desired.
- Toast bread slices, if desired, before making sandwiches.
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