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Found 7 results

  1. 7 pound duck... I trimmed it up a little and marinated it overnight in a mix of red wine, soy sauce, red wine vinegar, canola oil, chopped onions and smashed garlic. When I put it on the rotisserie, I salted it and cooked it until I got to about 130-135 in the breast... Phenomenal. This was the best tasting duck I think I have ever had.
  2. For the July challenge I decided to give duck a try. I had my brother pick up a Culver Farms White Pekin Duckling, Buddhist Style , at Saigon Oriental Market and Deli. The employees gave him a few pointers on seasonings and recommended the Japanese yams to accompany the duck. I saw many different versions of smoked duck and decided to try the tea smoked version. I rinsed the duck and left it uncovered in a tin pan overnight, then rubbed it with salt, pepper and garlic and put it back in the fridge for several hours. I stuffed it with half an onion and a quartered orange and had old smokey holding @ 300. I placed whole tea leaves 1 cup uncooked rice and 1/2 cup brown sugar in foil and placed the pouch in the coals. I glazed the duck with a honey and soy mixture and put it on the grill. After and hour I added the yams and re-glazed the duck. Glazed it again after another 30 mins, the duck was small and cooking quicker than I expected. After I smoked the yams, I sliced them and seared them in the reserved duck fat. Thanks for looking.
  3. So, hello everybody! This time I would like to share a special recipe with you. This recipe is a fusion between a french and an italian recipe...with just a little touch of Asia. Ingredients: - One boneless duck For the filling: - Fresh italian sausage - Breadcrumbs soaked in milk - Foie Gras - Cognac - Olive oil To brush the skin: - Soy sauce - Honey =========================================
  4. Prior to Thanksgiving a frozen duck had been purchased. I toyed with the idea of making a TurDuckEn, but realize a Duck had never graced my Big Joe before. It was time to give a duck baptism to the grill. There were several selections of ways to prepare the duck, the majority of them did not involve stuffing. It seemed a sin not to make stuffing with a duck. Several stuffing ideas were considered, but they seemed a bit boring, and lacked the intensity to stand up to duck. Eventually something a bit atypical was dreamed up. THE STUFFING: 2 pounds beef sausage. 2 yellow Opal apples 1 red bell pepper 1 green pepper 1 Medium Vidalia onion 1 8oz package of small portabella mushrooms 1/2 tsp of Szeged Chicken seasoning. 1/3 stick sweet cream butter. Dash of salt and pepper. All of the ingredients were diced. The butter was melted in a medium pot. The diced onions were added and sautéed until translucent. The red/green bell peppers were added. The diced sausage was added. These ingredient were simmered until mostly done. The mushrooms were added, and the simmering continued. The seasoning was added and mixed in. Finally, in the last couple of minutes the diced apples were added under very low heat and allowed to lightly steam. THE DUCK: Was placed on a roasting rack. Hot boiling turkey stock was poured repeatedly over the bird to tighten the skin. The Duck was patted dry, and exposed to an area with moderate air-flow while the grill was started and set to 375 F. The cooked stuffing mix was put in the generous cavity of the Duck; it held twice as much stuffing as a Chicken normally contains. A skewer was used to secure the cavity closed to support steaming the stuffing while the bird cooked. The Duck was placed in the Big Joe which had stabilized at 375. Very rich mashed potatoes were prepared; they needed to be rich to balance out the unctuous richness of the Duck. They were made with an 8 oz block of cream cheese and 1.25 sticks of sweet cream butter. Also, Turkey stock was used to add a rich character of the mashed potatoes, along with salt and fresh cracked pepper. When the Duck was pulled, it was allowed to rest. The fatty drippings from the duck were used to make a roux for the gravy, which used heavy cream and more of the turkey stock to expand it. Salt and cracked pepper was employed to balance the overall savory character of the gravy. The meal was plated and served for the family. Epilog: for those who have never fixed duck, the meat has a firmness and density which will remind you more of pork than a bird. It is a very rich meat, which does not require larger servings to be very filling. This is a good thing as most people are surprised at how little meat is actually on the bird.
  5. I broke down a whole duck a long time ago and made confit with a quart of duck fat gifted to me by a local chef. For some reason, I kept the breasts and knew they were way past the time limit on a freezer item. I am kind of a glutton for duck fat. When I had the motherlode a while back I was constantly doing stir fry veggies and other random things in the fat which added so much flavor. With these breasts, I was happy to see there was a good layer of fat which I did my best to render. I seasoned simply with Alpine touch (garlic salt) and a local 5 spice powder. The duck rendered for about 10 min skin side down on low heat, then about 2 min on the other side. SWMBO got a way better piece than I did, but it worked out as a dish I would do again. I also got about 1.5 cups of duck fat saved in the fridge.
  6. For this you will need a 4-5 pound fresh and/or thawed duckling. This is easy... 1/2 cup of equal parts FRESH sage, thyme, rosemary Stuff the herbs in to the cavity of the duckling. Use the flaps of skin and close it up, use toothpicks to pin it closed as needed. Top with ground red pepper, ground black pepper and plenty of salt. Create a fire with lump and hickory wood. Target 400F. Place the duckling directly on the grate with a diffuser in place and cook it until you reach an internal temp of 165F. Pull, foil and rest for 30 min. Carve and serve.
  7. Bought a nice fresh duck at the market. I removed the backbone, the breastbone, the loose tail/neck skin/fat and the breast skin/fat to process out the fat later for frying, and use the other parts for soup/risotto stock. I brushed the spatchcocked or butterfly'd duck with melted butter, rosemary, salt and pepper. Then I smoked it on the Saffire Kamado with cherry wood chunks in one half of my divided fire bowl. I used the heat deflector stone with a water pan on top of it and just below the cooking grate. After about an hour at 275 degrees the smoke from the cherry chunks had stopped so I started adding peach chips every 10 minutes or so through the chip hatch. Then for the last 20 minutes I brought the temperature up to 350 to crisp the skin and render out the last of the fat. The total cooking time was about 2 hours and the duck was perfectly done and very moist. I also cooked up the duck liver in butter with a little salt/pepper in a skillet as an appetizer while waiting... Spatched Duck by ski_freak1, on Flickr Afterwards I skimmed the fat off of the water pan to save that seasoned and smoked fat for frying with later too. I finally roasted the skin I had saved for some crackle appetizer the next evening...
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