DELIVERED DECEMBER 21st ONLY - This is a preorder for delivery on the date listed. Serves 6 guests. If you have an Asian market handy, then oftentimes you can find a “missing wing” duck. Yours looks perfect and delicious. How to Roast a Duck. Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. See more ideas about duck recipes, smoked duck recipe, duck. Average: white rice Below: chow fun noodles a tad too thick and bland,… For an electric grill, make sure to set the temperature to 250F. I love the spices and wow, that glaze looks incredible! More about Kita. How should I serve it? However I smoked chicken, beef and pork using your method. Smoked Prime Rib – Ultimate Holiday Recipe Idea. Christmas Cookie HQ: The Ultimate Guide to Holiday … Want more must make holiday ideas? Choose two meats (smoked pulled ham, smoked turkey, smoked pork loin, smoked burnt ends and smoked duck confit) and two sides, and also receive six corn muffins, six dinner rolls, gravy, BBQ sauce and a dozen cookies. Dry brine the duck. Our Holiday Smoked Duck (Heritage Meadows Farm in Clayton, IN) is smoked and cured with Medjool Dates, Orange, Star Anise, and Ginger. Use when the occasion arises. Smoked Duck Recipe Directions. The cooking time below is for a 4lb duck, which will typically feed three people. Much like a turkey, pull the bird several days ahead of time and store in the fridge so that the innards have no unexpected ice blocks lingering around. Remove the innards and rinse out the body cavity with cold water. 1.Mix and heat the brine ingredients to fully dissolve the mixture. Thanks so much for sharing! Cheers, Your email address will not be published. Smoked Duck is an old fashioned holiday main. Stir and coat the duck and marinate for 30 minutes. You want that. I recommend serving it cooled and sliced thinly on a charcuterie board. After drying the outside of the bird, I will roll up some leftover newspaper or paper grocery bags and wrap them in a few paper towels. This recipe involves smoking the whole bird, and where duck breast is amazing, I would cook it differently than the recipe below. Look forward to the best French fries ever. This post was sponsored by Western Wood – because their products rock and they let me smoke cool meats over them. I decided to take on the challenge and demystify this delicious waterfowl. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Spatchcocking or removing the backbone is great for larger birds. I'd like to serve it for a holiday party tomorrow. My husband has been using his smoker more and more over the years and you have alot of recipes to check out. Make sure to have a drip pan below the duck to catch any rendered fat. Western Wood also makes Cherry Chips – which would be GREAT for this in your electric smoker. Once thawed, make sure you thoroughly remove the neck and any other delicious treats the butcher may have left for you from inside the cavity. In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. 2.Cool brine completely before placing turkey in brine. Next slice 2 shallots into quarters. Cold and sliced in a salad? After the duck has been submerged for 24 hours, remove it from brine. Let’s put it this way… You won’t miss a missing wing on an imperfect duck, but you will find a way to save a ton of cash. You want to cook the duck to 170 degrees F – you can use a probe thermometer or just check every once in a while. They are tiny and don’t have much meat anyway. will make for a memorable holiday meal. To Start You’ll Need to Crush 3 to 4 Cloves of Garlic. 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