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Post by shayneh2006 on Jul 1, 2014 19:11:04 GMT 10
Shayne’s Slow Roasted cherry and orange Duckling
This one makes it in my top five,,,, and will please the Duck lovers here.
Warning, “pic heavy”
Ingredients…………
2.1 kg whole duck
425g can pitted black cherries in syrup
Stuffing
2 teaspoons olive oil
2 tablespoons pine nuts
1 garlic clove, crushed
½ teaspoon ground cumin
2 cups fresh breadcrumbs
grated rind and juice of 1 orange
1 egg, lightly beaten
salt and freshly ground black pepper
Cherry and orange Glaze/Sauce
2 teaspoons olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, crushed
½ cup chicken stock
juice 1 orange
40g butter, chopped
1 teaspoon thyme leaves
How to do it.
First, brine the Duck in.....
3x liters water
1/2 cup Flossy Salt
1/2 cup Raw Sugar
Bay Leaves
Black whole Pepper corn
Fresh Thyme, Rosemary and Sage.
Brine the Duckling for 24 hrs , then, when removed, prick skin all over with toothpicks. I like to grab 4 or 5 of those really sharp ones, then hold together level, then jab. Many holes with each blow.
Hang and air dry under the power of a desk fan, starting on the morning of the cook.
Preheat Kettle Rotti (that’s what I used, could be done on what ever you use) to moderately low, 275F.
Drain cherries, reserving syrup. Roughly chop half the cherries; set aside, separate from whole cherries.
Stuffing: (don’t skip this part)
In a medium saucepan heat oil on medium. Add pine nuts, garlic and cumin.
Cook, stirring, for 2-3 minutes until pine nuts are lightly browned. Transfer to a bowl. Stir chopped cherries, breadcrumbs, rind, juice and egg in. Season. 
Fill duck cavity with stuffing. Secure with a bamboo skewer.
Rub Duck with EVOO and season well with fresh cracked S&P
Place Duck on Rotti shaft and slow roast for 1.5 hours
Cherry and orange glaze/sauce:
Meanwhile, heat oil in a medium saucepan.
Sauté onion, celery and garlic for 4-5 minutes until tender.
Add reserved cherry syrup, stock and orange juice. Bring to boil. Reduce heat and simmer, uncovered, for 5-10 minutes until sauce has reduced by half.
Blend in remaining cherries, butter and thyme. Season to taste.
After Duck has been slow roasted for 1.5 hours, baste every 10 mins with sauce until the 2.5 hour mark.
Serve duck portioned with , steamed green beans, Corn and Broccolinni, drizzled with sauce.
This was top gear Duck 
Shayne
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Post by Gus65 on Jul 1, 2014 22:48:25 GMT 10
That looks absolutely brilliant.
Got Friday off and there's a fair chance that will be my dinner.
Would it work OK in the ProQ as a whole bird at 220f with the water bowl in and do you think a bit of apple smoke would add or ruin?
Haven't done a bird on the roti yet and don't want to waste a good duck experimenting.
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Post by shayneh2006 on Jul 2, 2014 6:49:47 GMT 10
That looks absolutely brilliant. Got Friday off and there's a fair chance that will be my dinner. Would it work OK in the ProQ as a whole bird at 220f with the water bowl in and do you think a bit of apple smoke would add or ruin? Haven't done a bird on the roti yet and don't want to waste a good duck experimenting. Cheers A65.
If you've got a rotti, have a think about its setup (I am guessing its an open style), RE- direct heat, etc, then use that.
Sure, you can use the ProQ, and sure, you can really Low n Slow a Duck @220f, but its gunna have bugger all colour at the end of it. Hard to baste at the end as well. The rotti for this makes basting oh so easy.
And oh, skip the stuffing as well.
I forgot too mention in my recipe, and as I always do when I rotti Ducks, I ramp the heat up at the end to 350F, to help bring on colour.
You too could do this, if you wanted to Q it to 80% cooked at 220F, then, foil that bird and remove it from the ProQ and wrap to keep warm, then open the vents, stoke your fire, add more Charcoal if needed, bring the temp to 350F+ then put the bird back on to finish.
There is probably a dozen or more ways you could apply this to the ProQ, just gotts think about it is all.
I have perfected it now using the Weber Rotti.
I don't even use my therm to check internal. Just go by feel now, time and temp and know when its done by appearance alone. 
Latstly, good luck with it A65.
Its a treat recipe that I am sure gunna love.
Shayne
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Post by smokey on Jul 2, 2014 8:49:19 GMT 10
AM65, If you do it low in the proQ like that it will be smoked and the skin will be tough and rubbery.
Effectivly wasting the sauce / glaze.
If you must use the proQ I'd start around 300f and no or bugger all smoke.
Maybe smoke for the first ten or fifteen minutes by throwing in a handful of chips in a foil pouch.
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Post by Gus65 on Jul 2, 2014 9:35:13 GMT 10
Thanks Guys,
Thought that may be the case so I'm going to dig out the little roti and do a practice chook to get the hang of it because I've only ever done gyros or beef roasts on it.
Will do the duck in a week or so when I'm on leave looking after the kids.
No point in doing it if the skin wont be any good or I've gotta leave out the stuffing.Won't be the same and I want to make the thing how it looks on Shaynes post.
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Post by bill44 on Jul 2, 2014 9:38:27 GMT 10
My duck cooking, usually one of Shane's recipes, is done on an open rotis and works great.
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Post by shayneh2006 on Jul 2, 2014 16:15:46 GMT 10
Cheers guys.....
Doin Chinese Sweet and Sour Pork Shanks tonight and if it turns out as tasty as last nights Duck, I will be a happy chappy 
Shayne |
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