Quack Attack

 

            

      Another meat we enjoy.  It is known for its rich, succulent, and crispy qualities.  Most notably used in Chinese or French cuisines.  We have roasted duck several times and even tried smoked duck breast pastrami.  This time the whole bird will be smoked.  Recipes vary, but around one central theme, conserve the moisture.  It is a very oily bird, but you should salt the bird thoroughly inside and out and place in the fridge overnight beforehand to retain moisture.  Basting can either be maple or orange/maple.  This time I went with orange/maple.  The choice of smoking wood should be fruity, usually either apple or maple.  I went with a mix of maple/cherry.  This is our America 250 July 4th BBQ. 

1 5-pound duck neck and giblets removed

⅓ cup Kosher salt

1 orange, halved

Basting Liquid

1/2 cup maple syrup

1/2 cup orange juice

      Dry brine the duck. Pierce the skin all over the duck (not into the meat) using the sharp end of a skewer or your thermometer probe, or slice thinly with a knife. Sprinkle the duck with Kosher salt all over the skin. Place the duck in a shallow pan and into the refrigerator for 15 hours.

      Preheat the smoker. Preheat your smoker to 275 degrees F using maple wood.

      Smoke and baste the duck. Remove the duck from the refrigerator and brush off excess salt. Pat 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 4 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.

      When your duck has reached an internal temperature of 160 degrees F, transfer it to the oven (on broil) and broil for 2-3 minutes to finish rendering the fat and to crisp the skin. Keep a close eye on the duck to prevent burning.

      Remove the duck from the oven to a serving platter. Rest for 15 minutes before slicing and serving. Remove the breasts from the carcass and slice before removing the legs and thighs and shredding. Drizzle with additional maple orange glaze, if desired.

      The duck was moist, tender, and delicious.  The duck looks crispy, but only the skin is.  Lots of tender, moist meat within.  I can't say there was much of an orange taste, but I really loved the crispy skin from broiling at the end.  I even added a first attempt for me.... Banana Cobbler, which was delicious.  

"Man who waits for roast duck to fly into mouth must wait very, very long time" 

Jules Renard