Re: Duck

"Tom Puskar" <tpuskar@xxxxxxxxxxxxx> wrote:
> I'm thinking about smoking a duck for Tgiving. Any recipes or advice is
> welcome.
>
> Tom in Howell, NJ

After frying to crisp the skin, I smoked a couple like this, but can't find
the method. Good luck. ENJOY!

Danish Roast Duck

Ingredients:

1 Duck (cleaned about 2 - 2 1/2 kg, 4-5 pounds)
salt, pepper
2-3 apples
100 gr/4 oz prunes
water, thickener

Procedure:

Peel apples and slice into boats.
Rub the duck inside and outside with coarse salt and pepper.
Fill the duck with apple pieces and prunes. Close it up.
Place a grill over the roasting pan. Place the duck on the grill, breast
faced up.
Fry 20 minutes at 225 C/440 F.
Remove the fat from the pan and pour in some water.
Adjust the heat to 170 C / 340 F and fry it the remaining 1½-2 hours.
"Drip" it a few times (pour some water over it).

Use the stock in the pan for gravy:

Remove the floating fat and thicken the stock with flour shaken with
water or milk or cornstarch dissolved in cold water, add browning, salt,
and pepper to taste. Boil at least 2 minutes while stirring.

Serve with white potatoes or sugar browned potatoes (melted sugar and
butter on a hot pan; heat and turn the boiled potatoes in it), the
apple-prunes, and pickled red cabbage.

Red wine: Rioja Reserva, e.g. Conde de Valdemar or Viña Tondonia.

Refrigerate the duck fat (schmaltz) and smear it on yer toast!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
.

Loading