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Post by shayneh2006 on Sept 8, 2014 19:26:37 GMT 10
Never made a brine like this before,,,, but, I am happy to say it works, works real good.
Oh, BTW, pic heavy as usual.
The Brine....
3 liters water 1/2 C Salt 1/4 C Brown Sugar 1/4 C Dextrose/DME 2 TBSP of my latest Double Smoke Rub (optional),,,, or use what ever rub takes your fancy 1/4 C Honey 2 Oranges Chopped (Skin and all)
Mix, simmer 30 mins, cool and fridge for the night.
Next day, place the Duck in the Brine.
Note the colour of the Brine...... that will stain into the flesh of the Duck 
I gave this 3 days in the Brine. Again optional but when tasted, the flavours dug deep into the meat. I was happy I left it in there for that long.
Pull it from the brine early on the day of BBQ and pat dry 
Then stuff a chopped Orange in the gut cavity and stich up with a skewer 
Hang for the best part of the day, to dry the skin 
Then stick it on your Weber Rotti and BBQ to your liking.
Meanwhile, and just before serving, make the sauce.
In a pot, combine
1 C Chicken stock 2 TBSP Orange Juice 2 TBSP Orange Marmalade 2 TBSP Sugar 3/4 TSP Salt 1 1/2 TBSP Corn Flour
Bring to the boil, simmer out the flour then add some sliced Orange, serve 
The brine penetrated/coloured and flavoured the meat right through.
Note there is no brown colour which is what you would expect unbrined. 
Heads up on this dish
Shayne |
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Post by chrisg on Sept 8, 2014 19:34:05 GMT 10
 Man oh man I hardly ever cook duck, your cooks of them just impress the hell out of me. The last one I tried was just plain ordinary, shall have to pick a Shayne recipe and try again but this one is extremely tempting I do like duck a l'orange, cooked by others. Cheers |
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Post by nath on Sept 8, 2014 20:35:51 GMT 10
Another awesome duck recipe Shayne. Like Chris I don't cook much duck either, and haven't really won over SWMBO with the cooks I have. Must give it another shot. P.s. Fried rice must be one of your favorite things? I seem to notice it in a lot of your cooks Nath |
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Post by smokey on Sept 8, 2014 21:43:56 GMT 10
Superb red colour on that bird, I'd like to say this one is my favourite but what about ,,,, You know I'm a sucker for citrus so this is riding high in the good feelings department. |
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Post by Gus65 on Sept 9, 2014 12:04:35 GMT 10
Aaah Shayne, you've done it again.  On the list with several other dishes I want to try. |
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Post by shayneh2006 on Sept 10, 2014 17:18:17 GMT 10
P.s. Fried rice must be one of your favorite things? I seem to notice it in a lot of your cooks Nath Yeh Nath, we like fried rice here...... and i cook a cracker.... Infact, we like rice in general so steamed sees the dinner plate plenty of times too. Most of my Duck cook ups are Asian influenced as well, and Fried rice goes nicely along with it. Ribs....... well ribs, what do you serve those with as a side........ well, Fried Rice is easy and goes well too  . Doing a quick Pork foreqaurter Rib cook up tonight,,, and i will suprise you with no rice, but rather boring old Rabbit food  . Will post pics later if i feel up to it  Shayne |
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Post by nath on Sept 10, 2014 19:39:30 GMT 10
good work Shayne. I'm quiet a fan of rice myself, and so is swmbo. Can't beat steamed quality basmati rice! Would love to see your fried recipe when you get a chance:) Nath |
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Post by shayneh2006 on Sept 20, 2014 16:36:08 GMT 10
good work Shayne. I'm quiet a fan of rice myself, and so is swmbo. Can't beat steamed quality basmati rice! Would love to see your fried recipe when you get a chance:) Nath I agree on the steamed basmati. A tblsp of ghee thrown in with it when steaming the rice takes it to another level. My fried rice, no real recipe Nath, but to get it tasting like what you expect at say a Chinese resteraunt, you gotta use the right sauce. Soy sauce just dosent cut it.... Get some golden mountain seasoning sauce from your closest Asian grocer. Shayne |
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Post by nath on Oct 10, 2014 18:43:10 GMT 10
good work Shayne. I'm quiet a fan of rice myself, and so is swmbo. Can't beat steamed quality basmati rice! Would love to see your fried recipe when you get a chance:) Nath I agree on the steamed basmati. A tblsp of ghee thrown in with it when steaming the rice takes it to another level. My fried rice, no real recipe Nath, but to get it tasting like what you expect at say a Chinese resteraunt, you gotta use the right sauce. Soy sauce just dosent cut it.... Get some golden mountain seasoning sauce from your closest Asian grocer. Shayne Locked in, I'll grab some next time I swing past! |
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Post by smokey on Oct 10, 2014 19:16:10 GMT 10
Shayne is currently on a well earned holiday in duck heaven. Thats all I can say  Other than our brother is on a trip to find the perfect duck,,, Oh and have R&R with his family just in case Mrs Shayne reads this |
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Post by hoddo on Oct 15, 2014 15:26:34 GMT 10
Hi All, Hope Shayne is having a good break, I haven't cooked a duck before but Shayne's posts have got me interested so I'm gonna give it a go. Hope some of you might step up to the plate in Shaynes absence and offer a few opinions on a few questions I have . I got a great looking duck today its about 3 kilo. Our orange tree has finished but we do have some nice mandarins what do you think, would they work? Another thing is the brine, I don't have dextrose, is that a supermarket thing? What would be a good substitute for shaynes smoky rub? I have some convict rub and some mad hunky but that's about it, perhaps I should not add a rub to the brine? Last thing.. I don't have a roti was gonna do it on the Kamado around 350f indirect, turn once or twice?
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Post by hoddo on Oct 15, 2014 15:37:20 GMT 10
I do have some glucose syrup would that be ok for the dextrose?
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Post by Gus65 on Oct 15, 2014 15:40:58 GMT 10
Look for dextrose in the part of the supermarket that has the home brew supplies. In regard to the rub, I'd use something with a bit of smoked Paprika in it. Its a brine so it shouldn't take over, especially with the amount of citrus in it. I'd try the mandarines. Someone will know if they'll work OK. This rub below is the one I use for everything, substitute the paprika for smoked. It's not too strong. Take out any flavour you don't think you want. 1/2 cup paprika •1/4 cup salt, finely ground •1/4 cup sugar •2 tablespoons mustard powder •1/4 cup chili powder •1/4 cup ground cumin •2 tablespoons ground black pepper •1/4 cup granulated garlic •2 tablespoons cayenne Cooking method should work. I'm planning to do it in the kettle because my roti is unreliable at the moment. Give it a shot and if it fails, let us know so we don't do the same things. Why not give this recipe a go an a chook first, they're a heap cheaper. |
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Post by smokey on Oct 15, 2014 16:06:51 GMT 10
Gus is correct with the rub. It's only a helper and the citrus is the big boy here.
You can absolutely use Mandy's. They might even be better given the floral nose they have.
At least they will do the same thing but just a different flavour note at the top of the palate. I reckon Shayne would say yes go for it..
Home brew shops for dextrose and DME. It's a lot less Popsicle than sugar. If I were to substitute I'd probably go to palm sugar from the Asian grocer.
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Post by hoddo on Oct 15, 2014 16:29:15 GMT 10
Thanks guys, I'm going to use palm sugar, mandys and a bit of convict rub,its got a bit of a citrus note.
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Other than our brother is on a trip to find the perfect duck,,, Oh and have R&R with his family just in case Mrs Shayne reads this 