K Kruger
TVWBB 1-Star Olympian
This was last night's dinner.
Spice paste ingredients:
1 T achiote seeds
1 T coriander seeds
1 T black peppercorns
2 bay leaves
1 t cumin seeds
2 t Mexican oregano
1 1-inch piece cinnamon stick
6 whole cloves
5 cloves garlic
1 T Turbinado sugar
1 T evoo
1/4 c pineapple vinegar (or use cider vin)
juice of 3 calamondins (or use 2 T fresh o.j. + 1 T lime juice)
2 T water
2 t table salt
1 duck
In a small dry skillet over med-high heat, toast the coriander, peppercorns, cumin, cloves and cinnamon stick till fragrant, stirring frequently, about 1-2 min, then immediately remove the spices from the pan to a plate or paper towel to cool a bit.
Grind the spices with the other paste ingredients till a very smooth paste is formed. It should be about the consistency of slightly thin mayo; reserve.
Bring a large pot of water to a boil. Prick the skin of the duck all over making sure you prick all the way through the skin and underlying fat but not the meat. You cannot prick too much. Dip the duck into the pot of boiling water and leave it there for 1 min. (I tie kitchen twine around the tail to do this.) Remove the duck to a tray and allow the water to return to a boil; repeat two more times.
Pat the duck dry with paper towels inside and out and paint the underside of the duck with the spice paste using a pastry brush. Flip the duck breast-side up, place on a cookie cooling rack on a sheetpan and paint the duck with some of the paste. Place the duck, uncovered, in the fridge for 30-60 min then remove the duck and paint it again over the breast, legs, and thighs and paint inside the large cavity as well. Use all the paste.
Return the duck to the fridge and allow to air-dry overnight.
Smoke at 350 (I used a little cherry and a little orange wood) till the internal temp of a thigh hits 177. Rest 10 min, tented with foil.
The skin will be flavorful with good texture, imo, but if you'd like it crispy you can cut the duck into pieces (I carve out the duck breast, leaving the bone on, split the breast, then cut each breast half into 3 pieces), plus have the two leg quarters for a total of 8 pieces, not including the wings. You can also simply split the duck in half and cool it quickly in the fridge. To reheat, put the halves skin-side down in a large lightly oiled skillet over high heat. Saute about 2-3 min, flip the breast to skin up, then place the skillet in a 500 oven till the duck is heated through and the skin crisps, about 10-15 min.
Spice paste ingredients:
1 T achiote seeds
1 T coriander seeds
1 T black peppercorns
2 bay leaves
1 t cumin seeds
2 t Mexican oregano
1 1-inch piece cinnamon stick
6 whole cloves
5 cloves garlic
1 T Turbinado sugar
1 T evoo
1/4 c pineapple vinegar (or use cider vin)
juice of 3 calamondins (or use 2 T fresh o.j. + 1 T lime juice)
2 T water
2 t table salt
1 duck
In a small dry skillet over med-high heat, toast the coriander, peppercorns, cumin, cloves and cinnamon stick till fragrant, stirring frequently, about 1-2 min, then immediately remove the spices from the pan to a plate or paper towel to cool a bit.
Grind the spices with the other paste ingredients till a very smooth paste is formed. It should be about the consistency of slightly thin mayo; reserve.
Bring a large pot of water to a boil. Prick the skin of the duck all over making sure you prick all the way through the skin and underlying fat but not the meat. You cannot prick too much. Dip the duck into the pot of boiling water and leave it there for 1 min. (I tie kitchen twine around the tail to do this.) Remove the duck to a tray and allow the water to return to a boil; repeat two more times.
Pat the duck dry with paper towels inside and out and paint the underside of the duck with the spice paste using a pastry brush. Flip the duck breast-side up, place on a cookie cooling rack on a sheetpan and paint the duck with some of the paste. Place the duck, uncovered, in the fridge for 30-60 min then remove the duck and paint it again over the breast, legs, and thighs and paint inside the large cavity as well. Use all the paste.
Return the duck to the fridge and allow to air-dry overnight.
Smoke at 350 (I used a little cherry and a little orange wood) till the internal temp of a thigh hits 177. Rest 10 min, tented with foil.
The skin will be flavorful with good texture, imo, but if you'd like it crispy you can cut the duck into pieces (I carve out the duck breast, leaving the bone on, split the breast, then cut each breast half into 3 pieces), plus have the two leg quarters for a total of 8 pieces, not including the wings. You can also simply split the duck in half and cool it quickly in the fridge. To reheat, put the halves skin-side down in a large lightly oiled skillet over high heat. Saute about 2-3 min, flip the breast to skin up, then place the skillet in a 500 oven till the duck is heated through and the skin crisps, about 10-15 min.