Smoked Duck a l'Orange | French Recipes | Our Modern Kitchen What Fortnum & Mason don’t want you to know. Monkfish and Black Beans – Ugly, But Tasty. pea shoots, garlic cloves, sorrel, vegetable stock, thyme leaves and 10 more. For the salad: Place the salad leaves in a large bowl and add the orange segments. This on the basis that it would continue to cook while it rested and reach somewhere above 56ºC. Ingredients. Lamb, Mint and Cumin Meatballs “Omne Trium Perfectum”. Hence, I concocted Smoked Duck with Orange Sauce. Make the sauce and smoke the duck in advance. Signing up from the home page did not work (error message), but signing up from this post did. 3. Put the nuts into a hot, dry frying pan over a medium heat and toast for about 30 seconds. Brilliant with duck curries, especially Thai red curry. – 2 TBSP Orange Juice – 1 TBSP Balsamic Vinegar – Zest of one orange – Pinch of salt and pepper. © Conor Bofin, 2011-2020. First thing to do is to spike the duck on the underside. Ingredients. 100g walnuts. Sous Vide Garlic Pork Chops – Please Don’t Judge Me! The orange sauce is simplicity itself. Smoked Duck is a great way to smoke up a festive holiday meal. I have to go fishing (or is that phishing) to find the comments and my friends with whom I need to stay in touch. Word got back to me a couple of days later that he suspects I have been committing this heinous crime. What better way to serve duck than with some bittersweet sauce. 1. A neighbour of ours was walking by and engaged me in conversation. Slice the duck breast into even 1/2 cm slices and place on top of the salad. Course: Main Course. I may have to smoke a duck now if I can find one. Cook duck breasts skin side down for 1-2 mins to render fat and crisp skin. My perception of reality has long been in question anyway. A tired stereotype served in aging bistros the world over. Discard the contents of the sieve. Place duck breasts, skin-side up, on grill rack in the smoker. Both are important. Some suggest that 70ºC is the place to 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. We enjoyed that one cold a couple of days later. Paint the duck with the soy and honey mixture. I will be doing more of that. Beef Feather Blade Sous Vide – It’s My Secret Sauce. This may be considered a bad idea by many. Preparing the smoked duck. Thai Style Halibut – My Favourite Fish Curry. I promise to never share your email address. 1 tbsp balsamic vinegar. Dressing. Skim the fat off the top of the liquid. Smoked Duck Breast with Cherry Orange Sauce. Best, Conor. Today I smoked 3 ducks my buddy gave me after a hunting trip! https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 Dry the duck in your Bradley smoker without smoke for one hour at 140°F. I need to get to grips with email subs and with how to start appearing in the reader. Place the duck on top and stuff the duck with the orange. It was my first go at smoking duck, but they turned out great. Smoke duck breast using pecan or cherry until internal temp of 150°F, approx 20-30 mins. This site uses Akismet to reduce spam. Print Pin Rate. Hi Conor, I really like the new look, especially the larger photos as it brings out the high quality of your photography even better. This gives nice pink, juicy meat. I used a mixture of oak and apple wood for a slightly sweeter flavour. While your smoker is heating, make the glaze. For ye who think duck grow in a foil container in the supermarket, a brace is two. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. This is a pretty pointless photo. Copyright © 2020 Our Modern Kitchen. Oriental Style Aubergine – I’m Going Soft. The duck is but a memory at this stage. It should be fun! The new format seems to mean that I am no longer following you. 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