Ok, so I'm going to jump in for a swim with rottiserie duck this weekend. Going to pick up a fresh one on the way home from work. Figured I would take a weekend off from the WSM and play with the EZque. Going to follow Krueger's technique from Darrin's recent thread, also do the skin separation thing. Looking at the recipe in HTG, but open to suggestions. Is there a brine, marinade, recipe, etc that anyone out there likes in particular? I tend to like a glaze as well. When in restaurants I actually favor a berry or orange glaze. Thinking about trying a currant one. Going to prep tonight and Saturday for cooking on Sunday. My understanding is that brining Duck doesn't really add any benefit?
Rotie Duck This Weekend
- Thread starter r benash
- Start date
OK, so I'm not proud. I'll respond to my own topic. 8:30 EST here. Actually stepped up a notch and bough 2 ducks. Trimmed and dipped now ala Krueger. In the fridge drying now overnight into tomorrow some time. Right now my plan is to do a currant marinade tomorrow until Sunday. Still going to figure out the glaze. It will be either a reduction of the currant marinade, a plum based, or orange/citrus based galze. Still open for options and thoughts in the meantime. Goin to nix the brine option since everything I've read so far is that brining duck brings no real benefits.
K Kruger
TVWBB 1-Star Olympian
Frankly, if marinating I would marinate in something contrast-y/complementary rather than the same thing as the glaze. But in this case I wouldn't marinate at all. Marinating will defeat the air-drying. (I don't marinate ducks; one can but it's hard for me to recommend doing so. Brining is good for lean, wild duck; unnecessary for commercial.)
The other problem with marinating, in this circumstance, possibly, with something sweet, is that you'll really need to monitor heat and coal distance as higher temps/close proximity can lead to premature cooked (or burnt) skin because of the sugar in the marinade.
I'd skip the marinade and use flavorful aromatics in the cavities. If you do go with marinating and the marinade is sweet, be especially careful with temps and coal proximity.
A currant glaze should be nice (sour cherry is another that works well--for a future cook)--or you could make a sauce rather than a glaze, allowing the duck to take on and keep a crisper skin, tying the sauce to the duck by using duck stock made from the wing tips and neck. Either way, enjoy the cook.
The other problem with marinating, in this circumstance, possibly, with something sweet, is that you'll really need to monitor heat and coal distance as higher temps/close proximity can lead to premature cooked (or burnt) skin because of the sugar in the marinade.
I'd skip the marinade and use flavorful aromatics in the cavities. If you do go with marinating and the marinade is sweet, be especially careful with temps and coal proximity.
A currant glaze should be nice (sour cherry is another that works well--for a future cook)--or you could make a sauce rather than a glaze, allowing the duck to take on and keep a crisper skin, tying the sauce to the duck by using duck stock made from the wing tips and neck. Either way, enjoy the cook.
Thanks for the tips Kevin. Actually marinating since about noon, a little late to change. I was able to seperate the skin pretty well this morning after I dipped in the boiling water last night and left out to dry in the fridge. Was able to work some marinade between the skin and meat. Read your mind I suppose in that I was about to strain out the solids from the currant base (actually a currant marinade recipe), to create the glaze - then decided that I would make it as a sauce instead. Going to add some of the juices to it tomorrow when I warm it up for serving. Probably just going to let the ducks brown without any glaze. Might brush it with toasted sesame oil while its cooking as in HTG. Thanks for the cooking tips/warnings about the coals, etc. Now, just have to figure out the sides.
K Kruger
TVWBB 1-Star Olympian
Perhaps thinly slice some Napa cabbage, wilt it in a little butter in which some onion has been softened, with a little stock, a pinch of thyme and sage. Serve the duck, pieced, atop the cabbage. Maybe alongside some grilled potatoes. They can grill when the duck comes off to rest for 15-20 min. Peel an Idaho potto or two, then slice them, longways, into 3/8-inch planks. Place in salted water to cover then turn the heat to high and bring to a simmer. Cook till somewhat tender, about 8-9 minutes. Remove from the water, pat dry, baste with a little olive oil then hold, loosely covered on a plate. Lightly oil again before grilling and salt and pepper them as well (white pepper would be perfect). Grill indirect to start, then direct, flipping occasionally, till cooked through and nicely browned and crisp on the outsides. Arrange next to the cabbage, somewhat atop it, and place the duck piece(s) atop both. Sauce the side of the plate that the duck is on, but a cuttant sauce will go well with both cabbage and grilled potatoes.
Whatever you end up doing, have a great meal!
Whatever you end up doing, have a great meal!
Well, wasn't able to go all out with the details as I would have liked. Some family issues came up that had me a bit tied up. In any event the duck came out great/tasty. Basically followed HTG recipe for the duck. Didn't do the tea/rice cinnamon smoke, used apple instead. I did go with the currant sauce in stead of glazing. Adapted one from Marinades by Tarantino (Cassis Marinade). I added some star anise and a little 5 spice. It was a good move and was a great compliment. EZque was great. Used the 8" basket - it held both docks. Very solid and reliable. Cooked for about 2 hours. Brushed with toasted sesame oil during the last hour. Pulled and foiled at 170 while I made fresh vegetable sides (fresh peas and some fresh limas were available). Onion and some mint with the peas, a little garlic butter and salt for the limas. Pulled one duck out to carve it up for the plating. The aroma was great, it was all we could do to stop attacking it. Skin could have been more crisp. Next time I will try to hold the temp closer to 300 and extend the cookd time to render more of the fat out. Thanks for the tips though - I will definitely give a shot at the presentation you suggested above, only wish I had more time. I made two and left the other one in the fridge whole in the foil. Seems to be just enough fat left to protect it from drying out upon reheating in the oven. I figure I will leave it in for an hour at 200 deg. Meat was very moist. A lot more rotie is on the slate for over the winter!
Ray
Ray