Here is a little smoked duck recipe of mine.
This is how I do it: it is like a peking duck in the beginning and a smoked duck in the end.
Big pot of water
1 cup of molasses
1 cup of vinegar
2 Long Island ducklings (4 to 5 pounds each)
Marinade:
soy sauce (get the good kind from the chinese store if you can)
minced garlic
minced ginger
2 tablespoons ground white pepper
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1/2 cup packed light brown sugar
1/4 cup red wine vinegar
2 tablespoons sesame oil
Take a wire clothes hanger and rig it so you can dip the duck.
Bring the pot to a boil and dip the duck in for 1 minute. Take out and let water come to a boil again. Dip the duck for 1 minute again. Repeat one more time for a total of three dippings.
Take duck out and let hang some place to dry completely up to 12 hours; under a fan is good.
Combine the rest of the ingredients and rub all over the duck as it is drying. Just take a brush and keep doing it every once in a while. Poke holes all over before you put in frig. Let the duck dry and then put into the frig uncovered to dry up to 2 days.
Poke holes all over the duck before you put it in the smoker, I use a very light wood like apple or alder or no wood at all.
Smoke at 300-350 degrees until 150 deg. internal.
if you want the skin really crispy, get about 6 cups of oil in a large wok and cook until the skin is crisp.
Serve with a sweet peach or plum sauce.
Here are the links to the pics. http://share.shutterfly.com/osi.jsp?i=EeAM2zlu1atmjFOA
Enjoy.
This is how I do it: it is like a peking duck in the beginning and a smoked duck in the end.
Big pot of water
1 cup of molasses
1 cup of vinegar
2 Long Island ducklings (4 to 5 pounds each)
Marinade:
soy sauce (get the good kind from the chinese store if you can)
minced garlic
minced ginger
2 tablespoons ground white pepper
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1/2 cup packed light brown sugar
1/4 cup red wine vinegar
2 tablespoons sesame oil
Take a wire clothes hanger and rig it so you can dip the duck.
Bring the pot to a boil and dip the duck in for 1 minute. Take out and let water come to a boil again. Dip the duck for 1 minute again. Repeat one more time for a total of three dippings.
Take duck out and let hang some place to dry completely up to 12 hours; under a fan is good.
Combine the rest of the ingredients and rub all over the duck as it is drying. Just take a brush and keep doing it every once in a while. Poke holes all over before you put in frig. Let the duck dry and then put into the frig uncovered to dry up to 2 days.
Poke holes all over the duck before you put it in the smoker, I use a very light wood like apple or alder or no wood at all.
Smoke at 300-350 degrees until 150 deg. internal.
if you want the skin really crispy, get about 6 cups of oil in a large wok and cook until the skin is crisp.
Serve with a sweet peach or plum sauce.
Here are the links to the pics. http://share.shutterfly.com/osi.jsp?i=EeAM2zlu1atmjFOA
Enjoy.
