Spiced Smoked Duck

The smoked duck is an old holiday home. But given its modern imaginative creations of restaurants, is it complicated to do at home? I decided to face the challenge and demystify this delicious bird of water. An effort that I considered completely earned.

Smoking a duck is easy!

This simple smoked duck It is so easy that anyone who can make it and have surprising results, even if it is the first time he works with the bird! It has rubbed in a delicious mixture of holiday spices, smoked on Hickory and enamelled with a sweet alcoholic mixture. It’s a perfect holiday dinner for the photo and wonderfully tasty!

The duck is one of those proteins that we are not cooking enough. It is promptly available, especially during the Christmas or winter holidays, and does not break expensive. The purchase of an entire bird is not difficult even if it is not promptly available in the utility bins like Christmas ham.

So here I have a recipe for you, even if it is the first time that smokes one!

What do you need for this smoked duck recipe:

This recipe was inspired by all ducks hanging on the Chinese market. They were so red and beautiful with a perfect glaze. I didn’t have 5 Chinese spices at hand, so I decided to create an rubbing of spices for the holidays with the stumps of the pantry to cover the bird.

Where to buy an entire duck?

It is discovered, in the right period of the year, practically everywhere. You can find them frozen in Walmart from Maple Leaf Farms or order them special from your local butcher. Occasionally I saw one or two go out near all the hens even in a normal supermarket. In addition, it is always worth asking you, since sometimes they have integral them and in the corridors of frozen foods. If you are looking for duck and you can’t find it in your local food store, take a look at our trust list in which we order the meat online.

Make sure to buy a whole bird, not just the breast. This recipe includes the smoke of the entire bird and where the duck breast is surprising, we recommend our recipe for the burning breast.

Keep in mind that this is smaller than the smoked turkey of different pounds and even some smoked chickens and if you are trying to nourish a large crowd, you will want to double this recipe or consider an additional protein. When you buy, think about how you would make a small chicken to nourish your guests and plan accordingly.

An even more convenient way to enjoy the roasted duck

Ok, there is a Secret advice on the purchase of duck If you want to save some money. If you have an Asian market at hand, then you can often find a “missing wing” duck. Those are like the sale of racks or imperfect pans the Creuset … great savings for minor problems.

In the case of Duck, it’s not like a missing turkey wing. A missing duck wing is only something that we don’t really miss. They are small and still don’t have much meat.

Let’s put it this way … you will not lose a missing wing on an imperfect duck, but you will find a way to save a lot of money.

How to smoke duck

• To smoke the bird, I get it on a low indirect fire in my stove. I add thick wood pieces from the west to add that flavor of smoke and help with the perfect color on the bird. We love the pieces of cherry wood for smoked duck. Cherry wood has a delicate sweet aromatic flavor and adds a deep color to the duck meat.
• If you are hanging the bird, be careful, while the color develops quickly. We advise you to rotate it at least once to make sure you don’t cook one side or the other too. But be cautious so as not to open the lid too often as smoking emits.
• Since the duck is fat, we advise you to make sure there is a pan under the bird to capture drips and prevent exacerbations.

Glacing your duck

To give this duck recipe the shiny glaze, a crunchy skin and add a little more flavor, I mounted a icing with an additional duck fat, orange juice, soy, honey and a small brandy for the holidays to cook over a pan on the smoker. So only occasionally the top of the duck will be placed. I added thyme twigs for that additional aromatic light.

Rejecting fat duck

The duck is greater chicken – Not as Omg so fat, but not so thin and tends to have a more juicy feeling (some even more badly) to cooked meat. Get very dry duck skin So it will affect is a great way to make a little fat and produce a surprising bite.

What to do with fat duck

Make sure to maintain that made of duck made. You want it. It is precious. You can prepare PA FRITE of fried pumps of duck fat. Said in this way, the reason why they are called “french fries” is because the real fries are fried in the fats of the ducks.

So, take advantage of the pan -dried drips. Pour it when it cooled a little or spoon after it solidified. You can keep it in the freezer for a few months. Use when the opportunity is presented.

I look forward to the best french fries ever.

How to say when the duck has finished cooking

The meat is darker than the chicken, and therefore it is more difficult to see visually when the bird has finished cooking with the naked eye. As always, the use of an instant reading thermometer is the best and most accurate way to ensure that it is cooked at a safe temperature. The whole ducks must be cooked at a safe internal temperature of 170 degrees F, according to the USDA.

What to do with the remaining duck

If you end up with any leftovers, the smoked delicacy is surprisingly with a fried egg and a shaved red onion thinly with a tomato and a pepper aioli in the morning like a sandwich or as a fun addition of fried rice. It also camped enchanting on top of a focaccia or served with an orange vinaigrette on top of a rocket salad.

More delicious holidays Recipes

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