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TheLadyEve on
Pecan wood at 250F for about 3 hours, then cranked it up to 375F for the last 30 minutes to help crispy the skin a bit. All the fat rendered really nicely. I saved the backbone (from the spatchcocking) and the neck for stock.
For the spice rub I used ground anise, white pepper, ginger, cumin, garlic, ground coriander, orange zest and cinnamon (plus some salt and a little brown sugar). Basically just a lot of warm spices. They worked really well with the smoke.
I served it with bok choy and sauteed oyster mushrooms.
Tasty-Teach101 on
Smoked duck is such a delicacy! The smoky flavor and tender texture make it a wonderful dish to savor.
3 Comments
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Pecan wood at 250F for about 3 hours, then cranked it up to 375F for the last 30 minutes to help crispy the skin a bit. All the fat rendered really nicely. I saved the backbone (from the spatchcocking) and the neck for stock.
For the spice rub I used ground anise, white pepper, ginger, cumin, garlic, ground coriander, orange zest and cinnamon (plus some salt and a little brown sugar). Basically just a lot of warm spices. They worked really well with the smoke.
I served it with bok choy and sauteed oyster mushrooms.
Smoked duck is such a delicacy! The smoky flavor and tender texture make it a wonderful dish to savor.