JimK
TVWBB 1-Star Olympian
I love duck, but don't get to eat it often. You don't see it in a ton of restaurants, and most 'regular' grocery stores don't carry it. Well, over the holidays, I found whole fresh ducks at my local Giant. They were in a 'solution', but I'll take what I can get. I grabbed one and threw it in the freezer for another day. I got my WSM back in 2008 and since then, have wanted to smoke a duck. Finally got my chance today.
This is a recipe from Mr. Raichlen. The rub consists of sugar, S&P, five spice, coriander and cinnamon. Prior to rubbing, a light coat of sesame oil goes onto the duck. The sauce is Hoisin, soy sauce, rice wine vinegar, honey, sesame oil, fresh ginger and cilantro.
Here's the duck, just out of the package. I was surprised how 'flat' it was before trussing.
All trussed up and looking a little better:
Rubbed down and ready for action:
The smoke mixture consisted of white rice, brown sugar, black tea, cinnamon sticks, star anise, cherry wood, and orange or tangerine peel (I used tangelo). The smell even before going on the charcoal was just intoxicating.
Here she is on the smoker:
After about two hours, a quick brush with some sesame oil and a little more time on the WSM and we're eating.
Off for a brief rest:
Carving it up, it was fork tender and incredibly juicy.
Plated up some tacos with cilantro, scallions, carrots, cuke, and the Hoisin BBQ sauce. It was delicious. Best part was both kids tried the duck and both really liked it. I figured I'd be the only one eating it, but I'm happy to say I was wrong. Wife won't go near it, so I grilled up some BSB as well.
Hope you had a great weekend!
This is a recipe from Mr. Raichlen. The rub consists of sugar, S&P, five spice, coriander and cinnamon. Prior to rubbing, a light coat of sesame oil goes onto the duck. The sauce is Hoisin, soy sauce, rice wine vinegar, honey, sesame oil, fresh ginger and cilantro.
Here's the duck, just out of the package. I was surprised how 'flat' it was before trussing.
All trussed up and looking a little better:
Rubbed down and ready for action:
The smoke mixture consisted of white rice, brown sugar, black tea, cinnamon sticks, star anise, cherry wood, and orange or tangerine peel (I used tangelo). The smell even before going on the charcoal was just intoxicating.
Here she is on the smoker:
After about two hours, a quick brush with some sesame oil and a little more time on the WSM and we're eating.
Off for a brief rest:
Carving it up, it was fork tender and incredibly juicy.
Plated up some tacos with cilantro, scallions, carrots, cuke, and the Hoisin BBQ sauce. It was delicious. Best part was both kids tried the duck and both really liked it. I figured I'd be the only one eating it, but I'm happy to say I was wrong. Wife won't go near it, so I grilled up some BSB as well.
Hope you had a great weekend!
Absolutely gorgeous color on the duck and your plate shot is stunning. Outstanding.
