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My attempt at Smoked Peking Duck


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Posted by Rickey on October 29, 2013 at 12:44:53:

In Reply to: Smoked Duck Recipe posted by Rickey on October 29, 2013 at 08:53:21:

Any suggestions will be greatly appreciated.

My attempt at Smoked Peking Duck
1 Whole Duck
Big pot boiling water
Rub
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves

Marinade
3 tablespoons soy sauce (Get the good stuff)
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions

Duck Sauce
1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney *Recipe below*

Directions:
Smoke at about 225 to 250 degrees F. This is a good temperature for poultry. You will want to smoke for about 4 to 6 hours, 170 degrees internal temp. depending on the temperature you are holding. For the smoke you want to go for a good fruit wood like apple or cherry or perhaps hickory.
Now while you will be able to get that fat out of the duck on the smoker you might not get the crispy skin you want. This is because the temperature might not be high enough to achieve it. You can transfer the smoked duck to a grill for a few minutes. Set the grill up for indirect grilling, but have a hot fire. Make sure to turn the duck so that every side gets the intense heat and keep an eye on it so it doesn’t start to burn. You can also put the duck in your oven for about 15 minutes at 500 degrees. This will get it crispy.
Poke holes all over the duck, just through the skin and fat. Not into the meat.
Take a wire clothes hanger and rig it so you can dip the duck in the boiling water.
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 dipping’s.
Pat dry the duck. “Hang some place to dry under a fan is good.” Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Dry the duck well then refrigerate the bird overnight to dry-out.
Lift duck and drain juices and remove the green onion.
Place duck in the smoker.
While the duck is smoking, mix together the remaining 2 tablespoons of soy sauce and honey. Brush the honey mixture onto the duck 1 hour before it is done.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Cranberry, Apple, and Fresh Ginger Chutney
Ingredients:
4 cups fresh cranberries
1 cup raisins
1/2 cup white sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1 cup water
1/2 cup minced onion
1/2 cup chopped Granny Smith apple
1/2 cup finely chopped celery
1 Orange zest and juice

Directions:
Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, celery and orange zest and juice; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
Many thanks to “Jeff Lowe, Derrick Riches, Allison and Foodelicious



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