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Post by shayneh2006 on Jul 14, 2014 18:54:55 GMT 10
You blokes are gunna get sick of my Duck recipes, I grant you that
Did this on the weekend and ohhhhh so yum Okay...............
Brine the Duck in,,,
3 litres water 1/2 cup salt 1/2 cup B sugar 1 tsp Whole black Pepper corn 1 tsp Yellow Mustard seeds 1.5 tsp Caraway Seeds.
When its done, prick the skin all over where the fat is then pour a full kettle of boiling water over the Duck.
Then hang to dry the skin under the power of a desk fan.
Meanwhile, drain the brine and reserve the spices
Prepare the glaze and the stuffing.
2 tsp Dijon mustard 2 tsp whole grain mustard 1/4 cup honey 3 tsp caraway seeds 1 tsp salt
Warm to combine in ya microwave.
Then combine a diced green apple and a handful of pitted Dates, mixed with the reserved brining spice
Stuff the Duck and close the vent area with a skewer threaded
I LIGHTLY smoke mine using Apple done on the Weber Rotti.
Glaze right at the end other wise your bird will blacken with a blink of the eye lid.
I am loving Caraway. Goes great with Duck
Shayne
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Post by Gus65 on Jul 15, 2014 10:25:08 GMT 10
You've done it again Shayne.
Would I get away with doing that in the kettle without the roti, the motors packed it in and I'm waiting for a new one to arrive.
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Post by smokey on Jul 15, 2014 10:29:21 GMT 10
Bar the sugar, That's pretty much the mix I've been using to make home fermented sour kraut. The duck looks great
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Deleted
Deleted Member
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Post by Deleted on Jul 15, 2014 19:01:11 GMT 10
Looks delicious Shayne!
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Post by shayneh2006 on Jul 22, 2014 18:49:58 GMT 10
You've done it again Shayne. Would I get away with doing that in the kettle without the roti, the motors packed it in and I'm waiting for a new one to arrive. Cheers again guys.
Yes, no probs doing this in a kettle.
I would recommend the two zone setup with a decent drip pan under to catch the fat.
Shayne
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