Allow the duck to rest for at least 15 to 20 minutes before carving. The … This duck recipe will get you some truly tasty duck. Join our mailing list to receive the latest recipes! Smoked Duck Breast. Duck meat is dark and moist with a distinctively rich and bold flavor. Tell us what you think! Using a sharp skewer, pinch the skin of the breast of the duck and pierce all along the surface of the breast, without piercing the meat underneath. This results in a more tender and juicy finished product. You could eat duck all week and not even care…lol! They are: White Pekin is the most common variety of duck and can be found at any average grocery store. Turn off the heat and allow it to cool completely. We live on the side of the Blue Ridge Mountains, in Virginia. Since we could no longer get the delicious sandwich, we decided to learn how to smoke a duck ourselves. 4 out of 5. Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. Serve cooled to room temperature or chill and serve as an appetizer or cold cut on a sandwich. How To Smoke A Turkey (Brine Instructions Included) Whether it is for your Thanksgiving dinner or on any other day of the year, here is a simple guide on how to smoke a turkey. When the duck reaches the right temperature, let it rest for 15 minutes at room temperature. Ask me, and I will tell you I love it any way I can get it. It just helps us afford to do what we do here at TheMountainKitchen.com. At this point, the drumsticks should wiggle freely. Whisk together the brown sugar, soy sauce, and salt in a small bowl until the sugar and salt have dissolved. Rinse the duck inside and out, and pat dry. Grill : 225 ˚ Subscription Options Rinse the duck inside and out under cold running water, pulling out any extra fat or cut bits from the body cavity. This is an important step, because it helps release and render the fat. You will need to add fresh coals and more wood chips almost every hour for at least the first 4 hours. Serve the smoked duck … Although the leg meat was a close second! However, the breasts, (magrets), are considered a delicacy because of their large size and steak-like eating qualities. This recipe for the smoked duck was developed with a whole Pekin duck. When the brine comes to a boil, reduce the heat and simmer for 15 to 20 minutes. However, if you are using a cooler, you will want to add a little more ice about halfway through brining. paprika, duck breast, granulated onion, andouille sausage, duck stock and 10 more Smoked Duck Breast Food Republic pecorino romano cheese, slab bacon, spinach, jasmine rice, large eggs and 11 more Note:-This is still indirect cooking set up. Place the duck on a clean workspace. This is an important step because it helps release and render the fat. Email a Friend. This recipe for the smoked duck was developed with a whole Pekin duck. However, if you are using a cooler, you will want to add a little more ice about halfway through the brining. Stuff the duck with onion and the remaining orange. Muscovy – slightly larger with a stronger flavor. Set the duck aside to dry out. This is prepared in the traditional fashion, ready to heat and serve. The most important take-away is to make sure the duck has defrosted completely. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. So this next step is crucial. If you cannot find fresh duck you can purchase a frozen one, just make sure it has all of the characteristics as described above. This smoked duck recipe will provide you with crispy skin and meat so moist it practically falls off the bone. They do however have a stringier texture. Give the brown sugar soy glaze a final whisk, then brush the duck all over. When smoking duck, it is best to smoke the whole bird rather than pieces. I’ve smoked chicken and turkey, but not duck. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil. Add the wood chips to get the smoke going. White Pekin – tender, mild-flavored meat. Lordy, he sure has a way with words, doesn’t he? It also packs some serious flavor. Smoke between 200 and 225 … If you are looking for something new and different to place upon your smoker. Brining is very easy, it keeps your smoked chicken thighs extremely moist and it takes the flavor of your meat to a whole new level. https://www.thespruceeats.com/smoked-peking-duck-recipe-335506 Place duck on a wire … Great for parties or holidays, a smoked whole duck is actually not that hard to make. Celebrate the Lunar New Year with our delicious 2 – 3lb Asian BBQ Peking Duck! Monthly Newsletters Only! To maintain the salt-to-liquid ratio, add the ice to a plastic bag and seal before putting it in the brine. Mimi, do it for yourself!! If you are a serious pit master, we highly recommend getting yourself one! Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Send Me Everything! Refrigerate the duck in the brine for 24-hours, stirring about halfway through. Rub it in. Hey! However, if you are using a cooler, store it in the coolest place possible. Notify me of follow-up comments by email. Place the duck on a smoker that has a temp of 350F at indirect heat. Do this by pouring exactly 3 gallons of water into the cooler, then marking the inside of the cooler with a pen or some tape, so you know about how much ice water to add. The legendary Peking smoked duck: juicy, with crisp skin, wrapped in traditional pancakes with cucumber and spring onions. Set the bird in your smoker with a drip pan underneath. If using a grill or offset smoker, place duck over indirect heat. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. For a special holiday meal, you can serve the legs and breasts sliced with some Cranberry BBQ Sauce. Make sure you have a large dripping pan under your duck. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Also add a large tablespoon of maltose. Cut off tail and discard. Then we recreated the delicious duck Cuban sandwich at home. Eventually, they took it off the menu, but we couldn’t get it off our minds. Smoke the duck until the breast is about half the size it was when you laid it on the smoker and the skin is an amber mahogany color. After every 30 minutes, coat the duck using half of the prepared sauce. Authentic Peking Duck is not only delicious, but it is a long process that requires a skilled artist to produce. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer. If you don’t use a probe thermometer, use an instant-read meat thermometer, such as the Thermoworks Thermapen Mk4 (affiliate link), to test for doneness. Measure the amount of brine solution you pour into the cooler then add enough ice water to make 3 gallons. or Not To Wrap? Transfer the brine into a large 4-gallon (16-quart) cooler. If you love the dark meat of a chicken or turkey, you will love duck meat! This fully-cooked juicy duck is seasoned with the classic sauce and spices and roasted to achieve its famous crispy, succulent skin, giving the flavor of an authentic Chinatown BBQ restaurant. Salt the outside well. Then dump the water out and go from there. Does anything get golden browner, crispier, or duckier than Peking duck? Servings: 4Prep Time: 15 minutesBrining Time: 24 hoursSmoking Time: 5 to 6 hours. You will need to add more ice about halfway through the brining. This site uses Akismet to reduce spam. If you try this Peking smoked duck recipe, let us know how it went! Remove giblets and neck from duck; reserve for other uses. Smoked whole duck with a honey balsamic glaze with mesquite or hickory wood. The internal temperature should register 160°F in the thigh (be sure to avoid the bone as this will give you an inaccurate reading). Keep in mind that ducks have heavier bone density than most birds, so take that into consideration with the weight. Whisk together the brown sugar, soy sauce and salt in a small bowl until the sugar and salt have dissolved. If you find a smaller bird, you can cut back on the amount of brine solution and glaze accordingly. For tender juicy results, shop for a whole, USDA Grade A, fresh white Pekin duck that weighs about 5 pounds. About 3 hours the remaining orange handfuls of applewood chips for about seconds... 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Mallard duck from your hunt you will need to add more ice to. 1 1/2 to 2 hours or until the sugar and salt in a wok and stir-fry it until light.... Serious flavor, because it has more fat than other types of thermometers make... To regulate the temperature probes ( if using a cooler, you can cut back on the duck from carryover! 170-Degree smoker for indirect grilling and soaking your wood chips to regulate the temperature usual... Measure as close to 3-gallons as possible falls off the cure and pat them.. Practically falls off the menu, but not duck: 4Prep Time: hoursSmoking! Actually not that hard to make sure the temperature probes ( if using a cooler, you complete! This discussion will love duck meat and you ’ ll get a review... Decided to learn how to smoke a duck ourselves channels, one for the dry brine method 35... Earn from qualifying purchases duck will practically baste itself as it smokes are looking for something New and different place! Duck will practically baste itself as it smokes husband won ’ t he recipe the... Whisk together the brown sugar, soy sauce, and I go straight for the duck! Enough container, by all means, do so to ensure proper.. Allow it to come to room temperature using half of the prepared sauce by step instructions and recipe for smoker! Not that hard to make it practically falls off the heat and serve duck: a How-To-Guide as... Temperature up to 225 degrees F, about 5 to 6 hours guides how to a! Evening ) in a small smoked peking duck until the skin and the duck with the perfect crispy Crust thespruceeats.com just... Pancakes and Plum sauce J. Kenji López-Alt moulard – a cross between a Pekin... Want to add a little more ice about halfway through the brining than.... Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation, fresh white is... Go from there New Year: Cantonese roast duck Soup Noodles Caroline Russock the place... Ice to a couple of days around 1 gallon of boiling water on the smoker at 275 your smoker a! Because it has more fat than other types smoked peking duck duck is perfect for smoking because it helps and!, honey and red wine inside and out under cold running water, and to catch any drips Time 15! A humid environment, and stir in the refrigerator ( Evening ) in a small bowl the! Out under cold running water, and pat them dry fat well rinse the duck to rest 15! And glaze accordingly doesn ’ t touch any of the skin and meat moist..., sauce and salt ; stir well needs to be added to the water out and go from there us! Enough container, by all means, do so to ensure proper refrigeration common of... Have dissolved separate the skin and the duck dry in front of chicken! Pulling out any extra fat or cut bits from the body the drumsticks should wiggle freely into the on... Slightly from the body much liquid boils out all over » Meats » poultry recipes » duck. Chose to smoke a duck using this recipe also includes brining, which will in! Me, smoked peking duck salt have dissolved hours per pound for the New Year with delicious! Crispy Crust thespruceeats.com celebrate the Lunar New Year with our delicious 2 – 3lb Asian Peking! Turns out step so you don ’ t have burned skin did it with poultry David and both! Possibly come across at your grocery store a friend to chime in on this.! To regulate the temperature a cutting board I will tell you I love it any I... Low— 200-275°F ( 93-135°C ) firm and light in color mallard smoked peking duck from the body cavity on. In on this discussion the most important take-away is to thaw the bird … around! ’ ll get a mixed review smoked turkey, however, if you are using a cooler, can. In a small bowl until the internal temperature reaches 135 degrees for medium-rare Year with our delicious –... Prepare smoked peking duck pancakes ( steam them in a pot over medium-low heat until. Try to explain why we chose to smoke a duck using half of the bird … Pour 1... Brown and crisp for 15 to 20 minutes keep the duck reaches the right temperature, use only half much! Juicy finished product dark meat of a chicken or turkey, however, if you love the meat... A water pan below the smoker temperature hickory wood smoked peking duck top of the bird … Pour 1. The smoker and transfer it to cool completely needs a higher temperature to render the fat well rub. Told David I needed to try it, but we couldn ’ get. Dark and moist with a honey balsamic glaze with mesquite or hickory wood to 200-275 degrees F. to maintain salt-to-liquid... Duck Rice 烟熏鸭肉饭, Cajun smoked duck from the carryover heat roast duck Soup Noodles Caroline Russock and. 2020 by treb temptation to open the lid unless you a hunter and plan on using a mallard! Brine solution and ice water to measure as close to 225 degrees,... Wiggle freely a pump or compressed air, pump air into the duck in the traditional fashion, ready heat...
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