Duck?
It’s freezing in most of the United States right now and my thoughts are turning to barbecue. (Big surprise there right?) But I’m not thinking of the standard barbecue meats. I’m not in the mood for pork, brisket or chicken. I’m thinking duck.
Duck? Why duck? Why not? It’s one of my favorite foods and I very rarely eat it. For some reason, duck seems to bring out strong emotions. People either love the critter or hate it. My wife won’t even try try duck. I don’t know why. It may have something to do with all those ducks hanging by their necks in the windows of the restaurants of Chinatown.
Duck has been one of my favorite eats ever since I was a little kid ordering Long Island Duck with Orange Sauce in the Parkway Diner. So I’ve introduced it to the family this year. My wife still won’t touch it. My son, well he’s vegetarian so he won’t touch it. But my daughter - she loved it. That’s my girl.
So how do you cook duck?
Well here’s the recipe that I used and we like a lot. This was originally posted by Troutman from the BBQ-Brethren.
Trout’s Duck recipe
For smoking a goose duck or pheasant this is good and simple:
- 2 cups of red wine
- 2 cloves of garlic
- 1 onion sliced
- 2 bay leaves, crumbled
- 1/4 cup olived oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp crushed marjoram leaves
- half an apple
- rap of celery
- half an onion
Place the bird(s) in a non metal container. Add wine with enough cold water to cover, add onion, garlic and bay leaves. Cover and refrigerate 18 to 24 hours. Remove bird(s) pat dry. Rub with Olive oil and sprinkle with salt pepper and marjoram. Stuff cavity with the apple celery and the half onion. Pour the marinade into the water pan or not. Smoke for 3 hours.
This duck was amazing. It was tender, juicy and flavorful. I pretty much followed the recipe, but I didn’t use the majoram on the outside. Instead I put some fresh majoram stalks inside the duck with some chopped orange pieces since I didn’t have any apple in the house.
