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ROTISSERIE SMOKED DUCK

This is one of the best ways to create the juiciest duck you’ll ever make! Basting in its own fat and juices and adding the simple spice mix to it, you won’t want to do it any other way! INGREDIENTS  5lbs duck – cleaned, dried and bits removed from the cavity 4 tbsp hot sauce …

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SMOKED ELK BURGER

INGREDIENTS FOR THE PATTIES 1lbs Ground Elk 1 tsp Sea Salt 1 tsp Black Pepper 1 tsp Garlic Powder 2 tbsp Worcestershire Sauce 4 tbsp (divided into 4) Frozen Grated Butter. FOR THE AIOLI ½ cup Mayo 4 tbsp Blackberry Jam 1 tsp Grainy Mustard Fresh Pepper GARNISH Caramelized Onions Blue Cheese Brioche Bun DIRECTIONS …

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DUCK A L’ORANGE

INGREDIENTS 1 duck Salt FOR THE SPANISH SAUCE 2 cups (500 g) diced onions, celery, carrots vegetable oil 2 tablespoons flour 1 liter of chicken stock or duck stock FOR THE ORANGE SAUCE Spanish sauce base Duck stock or chicken stock The juice of 3 oranges Orange zest of 1 orange 1/2 of a lemon …

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PEKING STYLE ROTISSERIE DUCK

INGREDIENTS 1 whole duck (6-7 lb.), patted dry kosher salt 2 scallions, finely chopped 1-inch piece ginger, minced or grated 1 tablespoon neutral cooking oil, like rice bran, canola, or grapeseed 1 tablespoon honey 1 teaspoon white or rice vinegar ¼ cup water (gluten-free) hoisin, for serving ½ cucumber, julienned 1-2 carrots, julienned 4 scallions, …

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SMOKED DUCK BREAST

INGREDIENTS 1 duck breasts with the fat cap on 2 tablespoons Broil King® KC BBQ Spice Rub FOR THE SMOKE Broil King® Smoke Master’s Blend Pellets DIRECTIONS Hit the ROAST button on your Broil King pellet grill and let it preheat to 350°F (177°C). MEDIUM-LOW for a gas grill. Place a cast griddle or cast …

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SMOKED DUCK CRÊPES

INGREDIENTS 6-7 duck legs 1/4 cup dry sherry 2 tablespoons mayonnaise RUB 2 teaspoons chinese 5-spice powder 1 teaspoon ground coriander 1 teaspoon ground ginger 1/2 teaspoon salt MOP 1 cup fruit juice BUCKWHEAT CRÊPES 3/4 cup gluten-free buckwheat flour 1/4 gluten-free all-purpose flour mix 1/2 teaspoon salt 1/4 cups milk 3 large eggs 4 …

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SMOKED DUCK WITH MANGO SALSA

INGREDIENTS 2 cups shredded and chopped smoked duck Corn chips/scoops MANGO SALSA 2 ripe mangos, diced 4 scallions, white and green parts chopped finely 1 small hot red pepper 2 tablespoons minced red bell pepper 2 tablespoons chopped fresh cilantro Juice of one lime 1 tablespoon honey DIRECTIONS Combine all salsa ingredients in a medium …

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SMOKED DUCK PIZZA

INGREDIENTS 2 smoked duck legs, shredded 1 ball frozen pizza dough, thawed 2 tablespoons hoisin sauce 2 tablespoons barbecue sauce 4 green onions, sliced 1 1/2 cups grated mozzarella cheese Cornmeal OTHER EQUIPMENT Pizza Stone PART TWO: THE DOUGH 1 package active dry yeast 1 cup warm water (110°F) 2 cups bread or pizza (soft) …

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GLAZED OAK ISLAND DUCK

INGREDIENTS 2 – 5 pound ducks, rinsed and patted dry 30 – 3″ thin pancakes (made from thinned pancake mix) 1 cucumber, Julienned 5 green onions, Julienned GLAZE 1/2 cup honey 1/2 cup cider vinegar 2 teaspoons chilli powder (Combine in a saucepan and reduce by half over medium heat) PLUM CHERRY SAUCE 2 cups …

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INGREDIENTS

  • 2 – 5 pound ducks, rinsed and patted dry
  • 30 – 3″ thin pancakes (made from thinned pancake mix)
  • 1 cucumber, Julienned
  • 5 green onions, Julienned

GLAZE

  • 1/2 cup honey
  • 1/2 cup cider vinegar
  • 2 teaspoons chilli powder (Combine in a saucepan and reduce by half over medium heat)

PLUM CHERRY SAUCE

  • 2 cups cherries, pitted
  • 3 plums, chopped
  • 1/2 cup orange juice
  • 1/4 cup red wine
  • 2 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 star anise
  • 1/2 cup chicken stock (Combine in a medium saucepan and simmer slowly until slightly thickened, about an hour)

DIRECTIONS

  1. Rotisserie Method: Arrange your barbecue as appropriate for the size of the ducks, removing grids and warming racks if necessary, and placing a drip pan on the vaporizer. Position drip pan so that it will be centred below the ducks. Preheat the barbecue on HIGH for 10 minutes.
  2. To place ducks on the rotisserie, slide one of the skewer forks onto the spit. Then, insert the spit rod into the centre of the bird, lengthwise, then dovetail the second duck. Centre the ducks on the spit and secure them in place with the remaining fork. Tighten the forks securely. Check that they are balanced and reposition spit rod if necessary. Position the counterbalance for even rotation. To do this, lay the rod with the ducks over the kitchen sink allowing the heaviest side to turn to the bottom. With the counterbalance loosened, rotate it to the opposite side…facing up. Tighten the rod handle. Set the rotisserie rod in the slots of the barbecue casting and reduce the temperature to LOW. Keep an eye on the heat indicator and try to keep the temperature around 375°F.
  3. Cook the ducks for approximately 1 1/2 – 2 hours, until the juices run clear, or 20 minutes per pound. During the last half hour of cooking, brush frequently with the honey and vinegar glaze. The only way to accurately tell when the duck is done is to use a meat thermometer. Do not allow the thermometer to touch the bone or the rotisserie spit. Duck is done when the internal temperature of the breast meat has reached 165°F and the legs 170°F. When using a rear rotisserie burner, you may need to also light the lower burners on LOW toward the end of the cooking time, depending on winds, external temperature etc. If so, add hot water to the drip pan before lighting. Let ducks stand for at least 10 minutes before carving/shredding the meat.
  4. To assemble the pancakes, layer pieces of duck with cucumber and green onion, and top with the plum cherry sauce.