Yesterday we smoked a domestic 5 lb duck which we had marinated in the following sauce for 24 hours. We followed the following recipe, then smoked for 4 1/2 hours at 260 degrees with hickory only in a CS 150.
We eat duck anywhere we go and I've cooked it too. This was, by far, the finest duck I've ever had! Some customers were in and we shared a few slices, they went bonkers too! The customers were planning a birthday party, it's now on their menu too! We've added it to our the New Year's Eve menu!
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.
Mara
www.marashomemade.com
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