WebSmoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, …
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WebClassic Brine. Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the …
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WebSmoke. Place the duck breast onto a smoker rack. Set the smoker to 250 degrees Fahrenheit, add dry apple wood chips. Smoke …
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WebSmoke the Duck: Smoke the duck for 2 to 2 ½ hours until the duck reaches a temp of 170 degrees with an instant-read thermometer, basting occasionally with hte brandy mixture. Remove from the smoker, …
WebHeat 1 cup of the water and completely dissolve salt, sugar, and instacure. Add peppercorns, bay leaf, red pepper flake, and juniper. Add the ice water and stir. You …
WebUse kosher salt to brine as it is free from iodine. Iodine can affect taste. A good rule of thumb for whole birds is: ¼ cup of kosher salt for every 8-10 cups or unsalted liquid. (Approximately 1
WebThis recipe for the smoked duck was developed with a whole Pekin duck. Shop for a whole, USDA Grade A, fresh white Pekin duck that weighs about 5 pounds for tender, juicy results. The breast …
WebMix the ingredients, making sure the salt is completely dissolved. This will be enough brine for up to 1 and 1/2 pounds of duck breast halves. Soak the duck in the brine at least …
WebPat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal temperature …
WebPreparation. 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, …
WebSet up your smoker for cooking with indirect heat at about 225°F and if your smoker uses a water pan, fill it up. Use pecan and cherry wood (or a mix) for smoke. Once your smoker is ready, place the whole pan into the smoker, …
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WebWe make smoked duck many different ways, but they all follow the general technique-; a brine, followed by a low heat smoke. For this honey-soy smoked duck, …
WebThe brine I use: 4 cups apple juice (I like the stuff without preservatives) 4 cups water. 1/2 cup pure salt. 1/3 cup orange juice. 1/2 cup maple syrup. Cut the recipe …
WebFirst Step - Prepare the duck breast by scoring the skin and marinating it in an easy duck brine. Second Step - Smoke the duck breast to your desired doneness. Third Step - Reverse sear for a nice crispy …
WebRemove any pieces of excess fat and cut off the tips of the duck wings. Cut shallow slices into the breast skin side of the duck. Place duck halves in a cast iron pan and rub with olive oil, shallots, rosemary, …
WebDo not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet …
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WebSmoke between 250 and 275 degrees over apple or pecan wood for 2.5-3.5 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, …