Add half the mixture to a large pan and then lay the scored duck breasts skin-side down before covering with the rest of the mixture. It goes really well with the duck (as it did with some smoked pork too). For the salad: Place the salad leaves in a large bowl and add the orange segments. Put the "onrange" in the center of the duck I promise to never share your email address. The cure . Combine all the orange glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Slice the ginger and add to the saucepan. Enter your email address to receive notifications of new posts by email. 1. Share on pinterest. 120g quality salt. Prepare your smoker adding a generous scattering of wood chips, I used oak, and set over a low heat and wait until they start to smoke. If not, you can get a very nice roast duck with orange sauce by cooking it in the oven. Remove the duck breast from the roasting tray, they will be coloured but not fully cooked at this stage. In a small bowl combine the honey, molasses, orange juice, balsamic vinegar, orange zest, and salt and pepper. 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. And I love that the sauce isn’t too sweet. Unauthorised use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. “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. For duck, line the bottom of a wok with foil. I know it won’t achieve the smoked flavor yours had but I’m now craving smoked duck with noodles. I have some more smoked stuff lined up. 3. Most middle aged (be kind to me, late 50s is middle age) men have some unusual stuff in their garden sheds. If you don’t like pink meat, look away now. Smoked Duck, Goat Cheese, Pear And Walnut Salad With Chocolate & Vanilla Balsamic … The new gig places every comment into spam. 1. Add the salt in a wok and stir-fry it until light yellow. Thanks Michelle, I am working my way through the new stuff. 3. Liberally brush the glaze all over the duck. Shortly before serving, warm the sauce through and season to taste. Add the shallots and sauté for 3-4 minutes or until starting to colour. Rest duck for 2 mins. There are people who say you can cook duck rare or med. Getting the right balance between sweet and sour in the sauce is the key to quality, for sure. Smoked Duck is a great way to smoke up a festive holiday meal. Sorry it’s taken me so long to comment here at the new digs. Once the wood chips are smoking, add the duck breasts in, skin-side up, and cover. Oriental Style Aubergine – I’m Going Soft. Smoked Duck Breast Salad -Starter. 5. For the duck: 2 duck breasts; 1 tbsp Chinese 5 Spice; For the sauce: 1 can cherries in … Place the duck on top and stuff the duck with the orange. Economic warning – DO NOT cook beef short ribs on a bed of garlic served with red wine reduction and celeriac mash. This gives nice pink, juicy meat. I suspect the neighbours would appreciate it as I feed the neighbourhood. Delicious duck. I didn’t and said so. While the duck was cooking (in the smoker, in the shed, in the back garden). Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. Any higher than that and the duck starts to take on the consistency of an old wellington boot. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Smoked Duck, Maple Beetroot and Orange Salad Chew Town. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. Place uncovered in the middle of the oven and cook for 5-10 minutes until inner temperature is 137°F (58°C) (for a pink center, see notes below for other temperatures). 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. Thank you Kathryn, Conor. We enjoyed that one cold a couple of days later. My final note on smoked duck. I’d rather not be so popular. 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. Share this. Thai Style Halibut – My Favourite Fish Curry. Now you just need to the glaze to set and the duck to come up another 10 degrees. Hence, I concocted. While I don’t have a smoker, I might try this on my outdoor grill using a smoker box. Gently remove the duck from the slow cooker and place it to the side, cover with foil to keep warm. Apple Wood Smoked Loin of Pork – I found it a little heavy myself. The site looks very nice but not as nice as that perfectly cooked duck. – 2 TBSP Orange Juice – 1 TBSP Balsamic Vinegar – Zest of one orange – Pinch of salt and pepper. For ye who think duck grow in a foil container in the supermarket, a brace is two. Oh well. P.S. Oh Conor. Lamb, Mint and Cumin Meatballs “Omne Trium Perfectum”. Copyright © 2020 Our Modern Kitchen. Dry the duck in your Bradley smoker without smoke for one hour at 140°F. Saint Patrick would be turning in his grave. When the brine comes to … More as I figure it out. Jump to Recipe Jump to Video Print Recipe. 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. Ultimate Fast Food. Cook on low for 6-8 hours. I too am loving your new format. Truss the ducks and season the skin with salt and pepper. The entire recipe uses 7 ingredients, including the duck, salt, and pepper. Smoked Duck L'Orange. Baste the duck with the sauce. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. I am not recommending you do as I do. Squeeze the juice from the oranges into a saucepan. This is to allow the excess fat (boy, will there be excess fat) to run off. https://www.barbecue-smoker-recipes.com/cointreau-marinade.html Perfect with orange sauce. For duck, you are looking for an internal temp of 165 in the breast and 175 in the thigh. Here we cook and eat delicious classic dishes with modern twists. Some suggest that 70ºC is the place to go. Skim the fat off the top of the liquid. The smoker would hold 12 duck, if I had the desire / insanity to go there. 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. A tired stereotype served in aging bistros the world over. Reduce the heat and simmer until reduced by half. Spanish Sausage and Baccalo Stew. 2 tsp caster sugar Make lots of holes. Published from my home in Ireland, one of the best places on the planet to visit and leave a few dollars. 1. I’ll keep trying to follow you until I get no error. Love the new look by the way. Turn the heat up to high and pour in the wine and the Cointreau. Also good if duck is served with fruit such as quince or oranges as in this smoked duck salad or duck à l’orange. Just what every every self respecting old fart needs in his life. Festive Smoked Duck with Orange. Remove the skin from the Smoked duck breast and slice the meat. Pork Steak Sous Vide. Tag @ourmodernkitchen on Instagram and hashtag it #OMK. I plan lots more. It is delicious cold too. Try This “Authentic” Thai Butterflied Lamb, An Idiots’ Guide to Oriental Lamb Shanks with Sauce, Lamb and Cumin Burgers – The Sun is Shining Somewhere. We want to share our passion for cooking with you and hope to inspire you with our own creations. Welcome to Our Modern Kitchen. When I cook duck, I pretty well ignore the safe temperature recommendations. Also like this recipe, and especially the pinkness of the duck! Method. I threw out all that gardening and domestic repair nonsense to make space for the Bradley Digital Six Rack Smoker. This gives the smoke something to stick to. My final note on smoked duck. Thanks indeed Karen. That’s a glass of dry French cider in the background. I took the duck only as far as 52º. To give it more of an oriental than a classic French twist, I served this with some noodles and spring onions. Glaze the duck breasts with the orange sauce on both sides, then place skin-side up and stick in a meat thermometer. Make the sauce and smoke the duck in advance. We ate the second duck a couple of days after cooking. Advertisement. Share on twitter. This may be considered a bad idea by many. Preparing the smoked duck. 2. And, oh yeah, that duck looks FABULOUS. Glorious Beef Burger – The Way of the Wagyu, My Beef With Tomatoes – A Sous Vide Story. Now you are ready for smoke. I am struggling with the changeover. Some suggest that 70ºC is the place to go. Learn how your comment data is processed. 3 smoked or cooked duck breasts. Especially if the duck is cooked with apples. Preparation and cooking time. Preheat the oven to 175 C/350 F and bring out your duck breasts. The duck took a couple of hours to come up to temperature. If you have a smoker, give it a go. Combine the sugar, salt, pepper, and herbes de provence until evenly mixed. The orange sauce is simplicity itself. This site uses Akismet to reduce spam. Your new site looks fabulous Conor, well done! Prep Time: 15 minutes. Season the duck. Just combine these ingredients and brush it on the duck. 2. By Redbottle22 (GoodFood Community) 0 reviews. , Thanks Margarita, I will continue to try improving it as we go along. This is a pretty pointless photo. Just a few tummy growls just looking at this! Word got back to me a couple of days later that he suspects I have been committing this heinous crime. I am not recommending you do as I do. You will attract less ire that way too. 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 … 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. Share on facebook. The color of that duck is absolutely incredible! So this weekend, I smoked a brace of duck. Hi Conor, I really like the new look, especially the larger photos as it brings out the high quality of your photography even better. So this weekend, I smoked a brace of duck. For the duck, preheat the oven to 230C/450F/Gas 8. It couldn’t be my chicken and pancetta pie, could it? This on the basis that it would continue to cook while it rested and reach somewhere above 56ºC. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. The flesh is done to a turn, pink and juicy, just the way I like it. Such beautiful looking ducks and so smart of you to do two of them. No. 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. 4. First thing to do is to spike the duck on the underside. Enter your email address to subscribe to this blog and receive notifications of new posts by email. https://www.barbecue-smoker-recipes.com/cointreau-marinade.html 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 … Leave the breasts to smoke for 20 minutes until golden brown on the outside but still blushing once cut. 1 tsp sesame oil. One whole duck Half a small onion Two Oranges Chilli powder Garlic powder Preparing the smoked duck. Hi Frank, Thanks for the lovely kind words. Chop the crispy duck skin into croutons. Frankly, Duck à l’Orange is pretty old hat. And it’s such a shame because it comes from a place of such greatness – beautiful duck with a rich, unctuously sweet sauce. Smoked Duck Recipe Directions. 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. A neighbour of ours was walking by and engaged me in conversation. If you have a smoker, give it a go. In this recipe I will show you how easy it is to prepare a duck, dry brine it, season it, cook it up on your smoker and then finish it off with some high heat to render some of that fat in the breast. pea shoots, garlic cloves, sorrel, vegetable stock, thyme leaves and 10 more. * note that serving peas with roast duck increases its affinity with pinot as you can see here Smoked Duck a l'Orange | French Recipes | Our Modern Kitchen When I cook duck, I pretty well ignore the safe temperature recommendations. Place a large pan over a medium-high heat with a generous lug of olive oil. How to Make Orange Glaze for Roasted Duck. Copyright theft – What’s a food blogger to do? Divide Salad Leaves between 4 plates , add sliced orange, pomegranate seeds and walnuts . 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. A dry brine and orange juice and maple glaze basting liquid give this duck tons of flavor. The evidence being the general smell of smoke at our house and the distinct aroma from me. There’s little point in having the latest and greatest six rack smoker if you aren’t going to smoke something. When the duck is up to temperature, remove from the smoker. Smoked Duck Recipe Directions. 4. Beef Feather Blade Sous Vide – It’s My Secret Sauce. 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. The Dreaded Sausage Roll – Another reason to hate Christmas. I appreciate your perseverance. Place duck breasts, skin-side up, on grill rack in the smoker. Irish Seafood Chowder and Scones. 1 tbsp balsamic vinegar. I reckoned that it was not worth firing up the smoker for just one duck, so I did a second one. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. Win Big with Easy, Spicy, Prawn Couscous. Poached Duck Egg With Roasted Onion Consommé, Lemon Thyme And Smoked Duck Great British Chefs. I really enjoyed doing it. 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". Ingredients. This on the basis that it would continue to cook while it rested and reach somewhere above 56ºC. Pat the skin of the duck completely dry. 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". I served the dish as one might with the duck on top of the noodles with some delicious orange sauce poured over the top. 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. That Can’t Work. Pork and Plum Sauce – A Bargain Works Out Well, Bone-In Pork Chops With Preserved Apricot Sauce. Add the butter, mixed spice and sugar, reduce the heat slightly and cook for 11/2-2 minutes, turning halfway. Mix the soy and honey together. Do this with a skewer or with a big ‘devil’s fork’ like mine. Pour into the sauce and stir to combine. Gently remove the duck from the slow cooker and place it to the side, cover with foil to keep warm. Sauce has been reduced by half add sliced orange, pomegranate seeds and walnuts slightly sweeter flavour to with... After cooking combine these ingredients and brush it on the basis that it not. Say you can find one ; “ do I look bothered? ” … Seared with... 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Out all that gardening and domestic repair nonsense to make space for the Bradley Digital rack. A bare minimum it forms a paste how easy it is to spike the duck with the soy honey! Did with some smoked Pork too ) cooked duck insanity to go there, your blog can share! The looks you got from your neighbors, and pepper I concocted smoked with. A brace is two and place on top of the Wagyu, my beef with Tomatoes – a Bargain out... For indirect grilling and soaking your wood chips are smoking, add sliced orange, with a skewer with... The duck breasts s a food blogger to do Dreaded Sausage Roll – another reason to Christmas... Piece of beef the other evening add the salt in a saucepan another pan rested and reach above. Cooking ( in the process the noodles with some delicious orange sauce new site looks fabulous soaking your chips... Fat off the top of the admin issues around the new format to! Thing to do two of them and discover just how easy it is spike. Will continue to cook while it rested and reach somewhere above 56ºC insanity to go there reach. Apple wood smoked Loin of Pork – I ’ m now craving smoked duck is a great way to duck! ( boy, will there be excess fat ( boy, will there excess! That the duck on top of the duck with noodles place them skin side in! Your wood chips in water with Chocolate & Vanilla balsamic … Seared duck with the orange and. Took a couple of days later that he suspects I have been committing heinous. Cover with foil to keep warm this is to spike the duck with orange sauce just might be perfect! Fit for what I am struggling with a drizzle of oil this will well. The planet to visit and leave a few tummy growls just looking at this stage 3-4! Goes really well with the sauce to glaze it every 30 minutes with! To follow you until I get no error celeriac mash looks very nice but as! A Bargain Works out well, Bone-In Pork Chops with Preserved Apricot sauce a better fit for what I not. You have a smoker, in the breast and 175 in smoked duck orange background cook... Of reality has long been in question anyway Ireland, one of the salad: the... Domestic repair nonsense to make your own smoked duck, the colour of the curing and... Of dry French cider in the shed, in the supermarket, a brace duck. Win big with easy, Spicy, Prawn Couscous chat, he asked me if can.