Ingredients: |
Ingredients: 4 each duck leg quarters
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon dry mustard
1 tablespoon onion powder
1/2 cup cider vinegar
3 tablespoons salt
2 tablespoons pepper
4 ounces liquid smoke flavoring, optional
3 cups barbecue sauce, your favorite
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Directions: |
Directions:1. Rub duck with vinegar.
2. Mix together cumin, chili, onion powder, garlic powder, and mustard.
3. Season duck with salt and pepper and bbq spice mix, rub in well.
4. Place duck in a smoker, bone side down and cook about 2 1/2-3 hours @ 275-300 degrees.
5. Meat should be tender, almost falling off the bone, let cool at least 1 hour.
6. Brush the meat with the bbq sauce and cook over and grill over open flame just until the sauce caramelizes and skin is crispy (do not burn).
7. Let meat cool again 15 minutes and separate meat from the bone by pulling shreds.
8. Chop meat in about 1-inch sections and toss in a pan on the stove with barbecue sauce til warm and serve over corn cakes, or in a flour tortilla.
Serving Ideas: serve with bbq sauce and your favorite fixins, or dress this dish up for an upscale bbq and serve it alongside a chickpea corn cake, grilled asparagus, and an orange barbecue vinaigrette. |
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Notes: |
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Notes: NJ Monthly calls Indigo Kitchen and Bar the Best in New Jersey Dining 2009 and a "Best Bargain." Located at 177 Maplewood Ave., Maplewood, (973) 327-2247, Indigo's roster of $20 wines provides an encouraging welcome to this lively establishment. The menu offers expert barbeque and modern American dishes, some with a southern accent, by chef Luke Finn. Whether it’s a pulled beef brisket platter or slow-roasted basa (a type of catfish) accompanied by polenta, the price is right.
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This recipe for Pulled Barbecued Duck is from