Thought some of ya'll might be interested in how a top New Orleans restaurant uses a Cookshack 160 to do duck.

Smokin' can move this over to the recipe forum,when he gets back.

4 to 5 lb ducks,rinsed,neck and giblets removed.

Brine
2 1/2 C kosher salt
1 lb light brown sugar
3 qts water
2 med oranges,halved
2 bay leaves
1/4 C peppercorns
1/4 C whole cloves

Bring to a boil,remove from heat,and add 12 C ice- to cool.

Should be enough to do two ducks.


When cool, submerge ducks for 24 hrs.

Remove from brine,rinse well,pat dry.

Discard brine.

Place on a rack,on a large foil lined baking sheet.

Refigerate ,uncovered 24 hrs.

Remove from refrigerator and bring to room temp.

Preheat smoker,with hickory,to 260�.

Smoke duck to an internal of 165�,about 6 hrs.

Remove and let rest 20 mins.

They serve this halved,with white cheddar grits,collards,and a dried cherry, sugar cane syrup reduction.

They hope to have Delmonico's open later this month.

Saaalute!

I'll try this recipe when my wife is in the states. She will not let me put a duck in the smoker. I told her a nice wood like apple or cherry and duck would taste great. Have you tried any other wood with duck besides apple?

There are folks that are right fond of cherry.

My wife has over 800 cook books and I decided to find a nice sauce for the duck I will make in about three weeks. I decided the French know the most about sauces so I went to "Larousse Gastronomique" edited by Jenifer Harvey Lang. The book is billed as, "The New American Edition of the World's Greatest Culinary Encyclopedia." I found a duck in bitter orange sauce recipe that sounded good. Here it is and I'll post my results next month.

- Cut the zest (skin) of a Seville orange (or sweet orange)and one-half of a lemon into thin strips.
- Blanch, cool, and drain.
- Using the duck drippings, deglaze the cooking stock with 1/2 cup white cooking wine.
- Add 1 1/4 cup veal stock or a lightish demi-glaze sauce, otherwise use well reduced chicken stock.
- Prepare some vinegar caramel, using 2 sugar lumps dissolved in 3 tablespoons of vinegar and add to the sauce.
- Boil for a few moments.
- Add the juice of the orange and the lemon half, reduce, strain, and add the orange and lemon zest.
- Garnish the duck with peeled Seville orange segements.


I know the French make cooking complicated, but they know what they are doing. Next to good Que, let the French and Italians cook for me.

Would that brine work on chicken also?

Sure,got feathers don't it.

If you want an easy, fast, fruit sauce for duck or any other reason. Try using your favorite flavor jelly, (I use cherry) heat on the stove and add balsamic vinegar, butter, salt and pepper to taste, hot sauce if you want to. Sorry I don't usually measure things just eyeball and taste it.