Perfectly seared duck is a magnificent union of tender and juicy meat, a ribbon of exquisitely flavored fat, topped by a crown of crisp skin. I appreciate the comment. Indian Style Lamb Chops – International Cooperation. I cooked the noodles in water and added them and the sliced spring onions to the wok, frying them in some sesame oil to warm through. Try this take on classic duck with orange, with a smokey twist. Oriental Style Aubergine – I’m Going Soft. Smoked Duck Breast Salad -Starter. Email to a friend. First thing to do is to spike the duck on the underside. I did a small piece of beef the other evening. Sorry, your blog cannot share posts by email. The site looks very nice but not as nice as that perfectly cooked duck. Slice the ginger and add to the saucepan. Apple Wood Smoked Loin of Pork – I found it a little heavy myself. For the duck: 2 duck breasts; 1 tbsp Chinese 5 Spice; For the sauce: 1 can cherries in … Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. Your new site looks fabulous Conor, well done! The Long and the Short of Oriental Short Ribs, App Disaster For 48 Hour Sous Vide Short Ribs. For the duck, preheat the oven to 230C/450F/Gas 8. There’s little point in having the latest and greatest six rack smoker if you aren’t going to smoke something. 2. 3. I am not recommending you do as I do. Some suggest that 70ºC is the place to go. Love the new look by the way. I have some more smoked stuff lined up. Smoked Salmon Fishcakes – Approaching Perfection? It’s pretty well impossible to get the duck into the smoker without getting caught in a cloud of smoke. P.S. The orange sauce is simplicity itself. Be the first one. Ingredients. I reckoned that it was not worth firing up the smoker for just one duck, so I did a second one. Oh Conor. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. Share on pinterest. When I cook duck, I pretty well ignore the safe temperature recommendations. Ingredients 2 duck breasts with skin, about 200g each. I took advantage of the time to cut the grass out front. Hi Frank, Thanks for the lovely kind words. Jump to Recipe Jump to Video Print Recipe. Cook Time: 1 hour. Gently remove the duck from the slow cooker and place it to the side, cover with foil to keep warm. It frustrates me a bit. Liberally brush the glaze all over the duck. When the duck is up to temperature, remove from the smoker. Discard the contents of the sieve. Thanks Stefan, I am struggling with a few of the admin issues around the new look and feel. Smoked duck recipe You’ll need: 1kg duck leg For marinade duck 1 teaspoon Sichuan pepper 30g coarse salt 1 green onion 2 slices ginger 3 star anises For smoke duck 1 tablespoon rice 10g black tea or oolong tea Fresh orange peel 50g brown sugar. Give this recipe from Steven Lamb a try and discover just how easy it is to make your own smoked duck at home. This will help … Glorious Beef Burger – The Way of the Wagyu, My Beef With Tomatoes – A Sous Vide Story. 120g quality salt. I’ll keep trying to follow you until I get no error. I appreciate your perseverance. One whole duck Half a small onion Two Oranges Chilli powder Garlic powder Preparing the smoked duck. . Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. 2 hot smoked duck breasts, sliced; For the dressing: 15 ml (1 tablespoon) soy sauce; 15 ml (1 tablespoon) runny honey; Reserved orange juice; 1 small clove garlic, crushed; 2.5 ml (½ teaspoon) Chinese five spice powder; 1 cm (⅓ inch) piece peeled fresh ginger, finely grated Today I smoked 3 ducks my buddy gave me after a hunting trip! Pour into the sauce and stir to combine. Smoked Duck, Maple Beetroot and Orange Salad Chew Town pistachios, sheep, sugar, pepper, cheese, duck breast, maple syrup and 6 more Smoked Duck Or Goose Hunter, Angler, Gardener, Cook Some suggest that 70ºC is the place to go. duck breast, balsamic vinegar, pistachios, maple syrup, beetroot and 8 more. Succulent duck breast smoked over charcoal and served with cherry orange reduction and grilled asparagus. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. It couldn’t be my chicken and pancetta pie, could it? So this weekend, I smoked a brace of duck. https://www.barbecue-smoker-recipes.com/cointreau-marinade.html ‘Creative Rationale’ for Pork with Figs and Lardo, The Joy of Covadonga – Sausage, Pork and Bean Stew, Navel Gazing – Pork Belly With Orange Sauce, 7 Hour Coffee Roast Pork – Thanks All Around. I smoked it for an hour from cold and and then finished it in the oven. Delicious duck. Red Cooked Short Ribs – If You Can Find The Ribs. Oriental Style Leg of Lamb. Thanks indeed Karen. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Best, as ever, Conor, The Duck just looks so delicious, and your site looks great , Thanks, The site is a work in progress. If you have a smoker, give it a go. Cut the orange and onion into quarters; Hold two quarters of orange and two quarters of the onion together and fix together with toothpicks to create an "onrange". Fill the cavity of the duck with the orange halves. For the salad: Place the salad leaves in a large bowl and add the orange segments. Oh my, that can’t be good. Share this. I am struggling with the changeover. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Thanks for the inspiration. Place the duck directly on the smoker, close the lid, and smoke for about 2.5 hours, or until the internal … Toggle navigation. This site uses Akismet to reduce spam. Beef Feather Blade Sous Vide – It’s My Secret Sauce. This may be considered a bad idea by many. 3. I need to get to grips with email subs and with how to start appearing in the reader. Method. Gewürztraminer. I think smoked duck is often an under appreciated meat and when you season it up right and cook it on the smoker, it takes on a flavor that is better than turkey or chicken in my opinion. Remove the skin from the Smoked duck breast and slice the meat. Indian Spiced Lamb Shanks – A Logical Conclusion. This will work well in a regular oven too, though without the lovely smoky flavour. Ingredients. The point of this is to get rid of the clamminess of the skin. Thanks Tony. Season the duck. This may be considered a bad idea by many. Seared Duck with Smoked Blood Orange Sauce. Just combine these ingredients and brush it on the duck. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck … Pat the skin of the duck completely dry. But, the colour of the sauce is nice. Side note on cooking temperatures and attracting ire. Smoked Duck Breast with Cherry Orange Sauce. Then, simply sear the breasts in a … 100g walnuts. Slice the duck breast into even 1/2 cm slices and place on top of the salad. Now you are ready for smoke. Then, simply sear the breasts in a hot skillet to crisp and brown the exterior of the meat! Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Put the "onrange" in the center of the duck Combine the sugar, salt, pepper, and herbes de provence until evenly mixed. Now you just need to the glaze to set and the duck to come up another 10 degrees. The entire recipe uses 7 ingredients, including the duck, salt, and pepper. 881 shares. Remove the duck breast from the roasting tray, they will be coloured but not fully cooked at this stage. Wonderful stuff, though most other food in the fridge smelled a little like they had been behind the bicycle shed at school, having a sneaky fag. What Fortnum & Mason don’t want you to know. pea shoots, garlic cloves, sorrel, vegetable stock, thyme leaves and 10 more. Festive Smoked Duck with Orange. It has a beautiful orangey smell which makes it feel very Christmassy. © Conor Bofin, 2011-2020. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. This gives nice pink, juicy meat. To give it more of an oriental than a classic French twist, I served this with some noodles and spring onions. The cure . (Duck à l’orange in restaurants can sometimes be cloying.) Skim the fat off the top of the liquid. If not, you can get a very nice roast duck with orange sauce by cooking it in the oven. Duck is as common in France as chicken is in America, but finding a perfectly done magret de canard à l’orange (duck breast in orange sauce) is not as prevalent. A dry brine and orange juice and maple glaze basting liquid give this duck tons of flavor. https://www.jamieoliver.com/recipes/duck-recipes/duck-orange-salad I have no words! He eyed me suspiciously and left. In a small bowl combine the honey, molasses, orange juice, balsamic vinegar, orange zest, and salt and pepper. Smoked Duck is a great way to smoke up a festive holiday meal. I threw out all that gardening and domestic repair nonsense to make space for the Bradley Digital Six Rack Smoker. I didn’t and said so. So this weekend, I smoked a brace of duck. You’ve outdone yourself, Conor! How to Make Orange Glaze for Roasted Duck. This gives nice pink, juicy meat. Post was not sent - check your email addresses! Back to the cooking. Learn how your comment data is processed. Smoked Duck a l'Orange | French Recipes | Our Modern Kitchen If you have a smoker, give it a go. Smoked Duck is totally delicious and a foolproof way to … Smoked Duck, Maple Beetroot and Orange Salad Chew Town. If not, you can get a very nice roast duck with orange sauce by cooking it in the oven. Place the duck on top and stuff the duck with the orange. How to cook smoked duck. Cook duck breasts skin side down for 1-2 mins to render fat and crisp skin. If you don’t like pink meat, look away now. Add the sugar. 1. Copyright theft – What’s a food blogger to do? Now you are ready for smoke. In a small ramekin stir together the lemon olive oil and balsamic vinegar until combined and evenly pour over the salad. You must have gotten the glitches worked out because my comment went right through without having to be fished out of spam…good job. 4. 2 tbsp soy sauce. I used a mixture of oak and apple wood for a slightly sweeter flavour. This on the basis that it would continue to cook while it rested and reach somewhere above 56ºC. Next I sliced the duck. Reduce the heat and simmer until reduced by half. Just what every every self respecting old fart needs in his life. The little Parisian restaurant made spectacular duck with orange sauce, and it’s become a go-to whenever I visit the City of Lights. 1. This pretty, special occasion dish is incredibly quick and easy. Any higher than that and the duck starts to take on the consistency of an old wellington boot. I served the dish as one might with the duck on top of the noodles with some delicious orange sauce poured over the top. Cook on low for 6-8 hours. We ate the second duck a couple of days after cooking. In a bowl, combine the cornstarch and water until it forms a paste. For ye who think duck grow in a foil container in the supermarket, a brace is two. The flesh is done to a turn, pink and juicy, just the way I like it. Add a a few gratings of orange zest along with orange segments, charred quickly in a very hot pan and finally a dusting of chives. Add the butter, mixed spice and sugar, reduce the heat slightly and cook for 11/2-2 minutes, turning halfway. Baste the duck with the sauce. Divide Salad Leaves between 4 plates , add sliced orange, pomegranate seeds and walnuts . 120g demarara sugar. Course: Main Course. I will bill you. 2 tsp caster sugar Don't use my photographs without permission. When the brine comes to … Hi Conor, I really like the new look, especially the larger photos as it brings out the high quality of your photography even better. Especially if the duck is cooked with apples. It was my first go at smoking duck, but they turned out great. It is delicious cold too. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 I wrapped the duck breasts in foil and let them rest while I prepared the accompanying orange sauce, using the residual duck fat in the pan. No. Chop the crispy duck skin into croutons. Take your own chances. The McGary Chili Challenge – An attack on European harmony? The new gig places every comment into spam. Leave the breasts to smoke for 20 minutes until golden brown on the outside but still blushing once cut. I may have to smoke a duck now if I can find one. Irish Seafood Chowder and Scones. This pretty, special occasion dish is incredibly quick and easy. Now I see what you were up to, I give my full approval for going AWOL. Cook on low for 6-8 hours. 1 tbsp balsamic vinegar. Advertisement. Smoked Duck Breast Salad -Starter. Spanish Sausage and Baccalo Stew. Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. I am however a little perturbed by the fact that commenting in small caps makes it look like I’m shouting from very, very, very far awaaaaay…….. And now that makes no sense because when the comment posts, it is no longer in small caps. My other comment seems to have disappeared into the nethercyberworld, however I was able to subscribe via email this time AND I followed you on Facebook! 1 tsp sesame oil. 2 oranges. I promise to never share your email address. Put the nuts into a hot, dry frying pan over a medium heat and toast for about 30 seconds. And I love that the sauce isn’t too sweet. 10g black peppercorns, freshly cracked. The preparation of the duck is really very simple. Prep Time: 15 minutes. The evidence being the general smell of smoke at our house and the distinct aroma from me. Preparing the smoked duck. I got these in the butcher so using the old world description is good. Do this with a skewer or with a big ‘devil’s fork’ like mine. https://www.jamieoliver.com/recipes/duck-recipes/duck-orange-salad Hi Karen, They were delicious. By hot smoking the duck breast we’ve given a new dimension to this classic dish in the hope that we can bring it back to its past glory. Share on facebook. Frankly, Duck à l’Orange is pretty old hat. Turn the heat down to medium and simmer 20-30 minutes, or until the sauce has been reduced by half. Author: Mat Cotton. Beef Short Rib Stew – Would You Marry Your Butcher? But brining a duck, especially if you use pink salt, will help preserve the bird longer in the fridge and will let you smoke it longer without drying out the meat. It should be fun! Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. 2. Thank you Kathryn, Conor. “Disappearing Fish” With Black Bean Sauce, Steamed Cod With Ginger and Spring Onion – No Apology, Wild Trout Oriental Style – Proceed With Caution, Halibut In Parma Ham Sous Vide – It’s a Wrap. Poached Duck Egg With Roasted Onion Consommé, Lemon Thyme And Smoked Duck Great British Chefs. The Dreaded Sausage Roll – Another reason to hate Christmas. Glaze them with a bit of the orange sauce on all sides and then place them skin side up and insert a thermometer halfway into one of the duck breasts. I too am loving your new format. The color on the outside to the beautiful pink inside. For duck, line the bottom of a wok with foil. I need to adjust it! By Redbottle22 (GoodFood Community) 0 reviews. There are people who say you can cook duck rare or med. 2 hot smoked duck breasts, sliced; For the dressing: 15 ml (1 tablespoon) soy sauce ; 15 ml (1 tablespoon) runny honey; Reserved orange juice; 1 small clove garlic, crushed; 2.5 ml (½ teaspoon) Chinese five spice powder; 1 cm (⅓ inch) piece peeled fresh ginger, finely grated; Preparation. Saint Patrick would be turning in his grave. It was glorious. Place a drip pan underneath. There’s little point in having the latest and greatest six rack smoker if you aren’t going to smoke something. Smoked Duck Breast Salad with Orange & Pomegranate. I have to go fishing (or is that phishing) to find the comments and my friends with whom I need to stay in touch. I bet both ways were absolutely delicious. To make the orange sauce, heat the oil in a small deep frying pan over medium heat, then add the spring onion, garlic and ginger and cook for 1 minute or until fragrant and … It goes really well with the duck (as it did with some smoked pork too). Pork Steak Sous Vide. The WordPress Happiness Engineers were a great help in the process. My final note on smoked duck. Make the sauce and smoke the duck in advance. Lamb, Mint and Cumin Meatballs “Omne Trium Perfectum”. Sous Vide Garlic Pork Chops – Please Don’t Judge Me! Place a large pan over a medium-high heat with a generous lug of olive oil. As they say; “Do I look bothered?”. Your smoked ducks look very ummmm, bracing! More than half a lifetime collecting tools and labour saving implements and lots of redundant technology means that we have little space for that what really matters. While your smoker is heating, make the glaze. This on the basis that it would continue to cook while it rested and reach somewhere above 56ºC. The duck is but a memory at this stage. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Home; About; Store ; Blog; Backyard BBQ Grill Guide; Join The Grill Squad; Smoked Duck December 30, 2019. And what great digs they are! Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Brilliant with duck curries, especially Thai red curry. Open to Experimentation? More as I figure it out. Paint with … Serve immediately. It is delicious cold too. Combine all the orange glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Sorry it’s taken me so long to comment here at the new digs. Glaze the duck breasts with the orange sauce on both sides, then place skin-side up and stick in a meat thermometer. Baste the duck with the sauce. It’s even putting me into spam. Take your own chances. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 F/77 C. Remove the duck from … Make lots of holes. That’s a glass of dry French cider in the background. I let the duck rest and come up to temperature. Best, Conor. This gives the smoke something to stick to. Squeeze the juice from the oranges into a saucepan. Also good if duck is served with fruit such as quince or oranges as in this smoked duck salad or duck à l’orange. 4. You will attract less ire that way too. Copyright © 2020 Our Modern Kitchen. Best, Conor. My perception of reality has long been in question anyway. When I cook duck, I pretty well ignore the safe temperature recommendations. Perfect with orange sauce. Place the tray on a gas hob with a moderate heat and smoke for 5-7 mins. Yay, you finally pulled out the smoker! At the lowest possible temperature, smoke the duck for around three hours, using a wood of … 1. Signing up from the home page did not work (error message), but signing up from this post did. Roast in the middle of the oven for 5-10 … 0 from 0 votes. Brine the Duck. Bring to the boil and reduce until it goes from a thin liquid to a nice bittersweet sauce. 100g baby spinach. However, I needed to make the change as the new format is a better fit for what I am doing. – 2 TBSP Orange Juice – 1 TBSP Balsamic Vinegar – Zest of one orange – Pinch of salt and pepper. If you’re feeling particularly adventurous, why not also add one of our Duck a l’orange Bon Bons for extra duck a ‘l’orangeiness’. There’s lots of fat to run out. Using a sharp knife, score the the skin of the duck breast in a criss-cross pattern taking great care not to cut the meat. 2. I took the duck only as far as 52º. Make the sauce and smoke the duck in advance. The new format seems to mean that I am no longer following you. Noodles. Preparation and cooking time. Add the garlic and ginger to the frying pan and cook gently till soft, then add to the pan with the I know it won’t achieve the smoked flavor yours had but I’m now craving smoked duck with noodles. That Can’t Work. Brush the duck with the sauce to glaze it every 30 minutes. Smoked Duck Recipe Directions. Smoke duck breast using pecan or cherry until internal temp of 150°F, approx 20-30 mins. We enjoyed that one cold a couple of days later. Mushroom and Beef Stew – Thank You Tim O’Brien. It goes really well with the duck (as it did with some smoked pork too). My final note on smoked duck. Prep: 20 mins; Easy. For ye who think duck grow in a foil container in the supermarket, a brace is two. Just a few tummy growls just looking at this! The color of that duck is absolutely incredible! If you want to eat the smoked duck for a Sunday dinner or whatnot, you can skip the brining — unless your duck is pretty lean, in which case the brine can help the meat stay moist. I’m also relieved, though, because when you didn’t post on Tuesday, I almost sent out a search party. Crisp the skin in a hot oven or under the grill and allow to cool, Meanwhile peel, de-pith and section the oranges, reserving any juice. I can only imagine the looks you got from your neighbors, and in true Conor fashion you let their imaginations take them. Unauthorised use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Ideally, leave the duck to cure over night, but 1 hour as a bare minimum. I really enjoyed doing it. Cook until the liquid is reduced by two thirds, stirring occasionally to prevent the onions catching on the bottom of the pan. Mix the soy and honey together. Squeeze the Seville oranges, reserve the juice and stuff the ducks with the skins. Spamming yourself, lol. * note that serving peas with roast duck increases its affinity with pinot as you can see here The duck took a couple of hours to come up to temperature. What better way to serve duck than with some bittersweet sauce. Turn the heat up to high and pour in the wine and the Cointreau. Smoked Duck L'Orange. Meanwhile, rinse the duck breasts of the curing mixture and pat dry. Traditionally, orange sauce for the duck … Rest duck for 2 mins. Here we cook and eat delicious classic dishes with modern twists. Make the Duck a l'Orange Pat dry the two half breasts with paper towels. Print Pin Rate. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe Most middle aged (be kind to me, late 50s is middle age) men have some unusual stuff in their garden sheds. Monkfish and Black Beans – Ugly, But Tasty. Fire up the smoker to 160ºC. To serve, slice the duck breasts into 1cm slices before adding a swirl of the glossy sauce to a plate followed by the sliced duck breast. What better way to serve duck than with some bittersweet sauce. Paint the duck with the soy and honey mixture. Place cast-iron skillet onto direct heat with a drizzle of oil. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. Arrange the salad onto 4 plates with slices of duck, orange, and walnuts. I got these in the butcher so using the old world description is good. Truss the ducks and season the skin with salt and pepper. Thanks Michelle, I am working my way through the new stuff. Win Big with Easy, Spicy, Prawn Couscous. Pour in the orange juice along with the Thyme and bring to the boil. Such beautiful looking ducks and so smart of you to do two of them. Place the duck on top and stuff the duck with the orange. Hence, I concocted. Gently remove the duck from the slow cooker and place it to the side, cover with foil to keep warm. Serves 4. A tired stereotype served in aging bistros the world over. At the lowest possible temperature, smoke the It may be safe but, it’s disgusting to eat. Dry the duck in your Bradley smoker without smoke for one hour at 140°F. Word got back to me a couple of days later that he suspects I have been committing this heinous crime. I plan lots more. I’d rather not be so popular. Published from my home in Ireland, one of the best places on the planet to visit and leave a few dollars. Easy oriental part 9 – Prawns with honey, chili and green beans even though you don’t deserve it. Share on twitter. Also like this recipe, and especially the pinkness of the duck! Place a bamboo steamer into the wok, cover the wok with a lid, once the wok is hot and smoking, place the duck breast skin-side up in the steamer, place lid back on wok and smoke for 6-8 minutes or until smoked to your liking. We ate the second duck a couple of days after cooking. All rights reserved. To assemble the salad place the micro salad leaves on the base of your dish, top with the beetroot and orange segments and pistachios. I am not recommending you do as I do. Try This “Authentic” Thai Butterflied Lamb, An Idiots’ Guide to Oriental Lamb Shanks with Sauce, Lamb and Cumin Burgers – The Sun is Shining Somewhere. You will attract less ire that way too. Welcome to Our Modern Kitchen. I suspect the neighbours would appreciate it as I feed the neighbourhood.