Ingredients: |
Ingredients: 1 whole duck
For the Brine: 2 quarts water, 1/2 c salt, 1/8 c sugar, juniper berries or any spice or herb you
For the marinade: 1 c Wesson Oil, 1/4 c orange or tangerine juice, 1/4 c lemon juice, 1/4 c Worcestershire sauce or fish sauce, or a combination of the two, 1 1/2 tsp dried basil, 1 tsp black pepper, 1 tsp dried oregano
For the dry rub: 1 T Chinese 5 spice, 2 tsp sugar, 1 tsp onion powder, 1 tsp garlic powder
Aromatics to taste (to stuff inside bird and add to your steaming water):
Lime, lemon, orange, tangerine, onions, ginger, anise, carrots, celery, cinnamon sticks etc.
Hickory chips
For the basting sauce: 1/4 c rice vinegar, 1/2 c honey, 1/4 to 1/2 c soy or fish sauce
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Directions: |
Directions:To make the brine:
In a saucepan, heat 1 quart of water to a boil. Add salt, sugar & berries.
When the sugar & salt have dissolved, remove the saucepan from the burner & allow to cool for at least 15 minutes. Add a little more than a quart of ice to the existing brine to help it cool. Place the duck in double bagged garbage bags and add the brine. Brine in the frig or a cooler for 12 hours.
To make the marinade:
Mix all marinade ingredients together and marinate your bird 4 to 5 hours in the frig or a cooler.
Make the dry rub with the ingredients shown above.
After the duck has marinated, remove it from the frig and dry well with paper towels.
Apply the dry rub to the duck and work it under the skin as much as possible. Let the duck sit on the counter for 30 minutes before steaming. Fill the cavity of the duck with aromatics.
At this point, you are going to steam the duck on top of your stove. Your roaster should fit vertically over 2 stove burners. Add about 2 inches of water and more of your aromatics to the roaster. Place the duck back side up in the roaster pan and make several slits in the skin to help release some of the fat while steaming. Bring the liquid to a boil, then turn the stove down to low. Steam at a simmer for 2 hours. More water may need to be added to the roaster
Make the basting sauce with the ingredients shown above.
For smoking:
Add some of the existing aromatics to the smoker's water pan. Soak & prepare hickory chips.
Smoke the duck for 2 to 3 hours, basting every half hour with the rice vinegar, honey, soy sauce mixture. The duck is ready when it's falling off the bone. Remove from the heat and let rest before slicing.
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Personal
Notes: |
Personal
Notes: Dennis & I had this delicious duck at Emeril's Nola Restaurant in New Orleans in 2005. We bragged on it so much, our waiter told us how it's made. He said it's a 3 day process & it really is. It's not hard to do, you just have to plan ahead. Emeril served the duck with a moist cornbread stuffing topped with candied pecans and roasted asparagus.
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This recipe for Smoked Duck (in the Emeril's style) is from