Smoked Duck Recipe Electric Smoker

Smoked Duck: A HowToGuide The Mountain Kitchen

WEBOct 24, 2019 · Brine the Duck. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer, and water in a 6 …

Rating: 4.5/5(2)
1. Remove the duck from the packaging. Then remove the giblets from inside the duck and; discard. Rinse the duck inside and out under cold running water, pulling out any extra fat or cut bits from the body cavity.
2. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. When the brine comes to a boil, reduce the heat and simmer for 15 to 20 minutes. Turn off the heat and allow it to cool completely.
3. After 24-hours (a little more time won’t hurt), remove the duck from the brine and pat dry inside and out with paper towels. Place the duck on a clean workspace. Blot the duck dry with paper towels and allow it to come to room temperature; about 20 to 30 minutes.
4. Whisk together the brown sugar, soy sauce and salt in a small bowl until the sugar and salt have dissolved. Set aside until needed.

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Perfect Spiced Smoked Duck Girl Carnivore

WEBDec 19, 2019 · Make the Glaze: Place a small 6” cast iron skillet over the fire and melt the duck fat. Whisk in the orange juice, soy sauce, honey, …

1. Pat duck very dry and allow to sit exposed to air on a wire rack to dry out completely, about 1 hour.
2. Meanwhile, prep your smoker for indirect heat to hold a temp around 250 degrees.
3. Blend the cinnamon, pepper, garlic powder, clove, and anise pods in a mortar and pestle until finely ground and mixed thoroughly.
4. Place a small 6” cast iron skillet over the fire and melt the duck fat.

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Smoked Duck Recipe How to Smoke Duck Hank Shaw

WEBDec 27, 2011 · Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When …

Rating: 4.9/5(75)
1. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.
2. 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.

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