After reading
SmokinAl
and
Sowsage
duck posts I have been wanting to do this, found one at Aldi pretty much the same duck as most here.
used Oak Ridge BBQ Santa Maria rub and added more pepper, thyme, rosemary and a full zest of an orange.
Stuffed the cavity with red onion and orange chunks
Pathetic attempt at tying it off to keep everything inside. Also scored the skin to let the fat render out.
sprayed it down with duck fat and rubbed it down, then into the fridge for 24 hours
Skewered up and onto the grill for a 2-3 hour cold smoke with cherry and apple pellets. Got the idea from
Sowsage
and since it was in the 20's today it was a pretty safe play.
Smoke rolling almost time to apply some heat.
Heat on at about low 300 deg maybe an hour into it.
Now we started on the veges, would have loved to do them under the duck but there was not enough clearance. We used some baby potatoes, onions, carrots and butternut squash. In the Dutch oven they went with regular and smoked butter, bacon fat, nutmeg and rendered duck fat from the grill as available.
Ducked pulled and resting
Plated up, very juicy and great tasting. The wife went nuts over it. Next time I will make my own orange sauce and probably broil it off to burn and crisp it off in the oven.
SmokinAl
and
Sowsage
duck posts I have been wanting to do this, found one at Aldi pretty much the same duck as most here.
used Oak Ridge BBQ Santa Maria rub and added more pepper, thyme, rosemary and a full zest of an orange.
Stuffed the cavity with red onion and orange chunks
Pathetic attempt at tying it off to keep everything inside. Also scored the skin to let the fat render out.
sprayed it down with duck fat and rubbed it down, then into the fridge for 24 hours
Skewered up and onto the grill for a 2-3 hour cold smoke with cherry and apple pellets. Got the idea from
Sowsage
and since it was in the 20's today it was a pretty safe play.
Smoke rolling almost time to apply some heat.
Heat on at about low 300 deg maybe an hour into it.
Now we started on the veges, would have loved to do them under the duck but there was not enough clearance. We used some baby potatoes, onions, carrots and butternut squash. In the Dutch oven they went with regular and smoked butter, bacon fat, nutmeg and rendered duck fat from the grill as available.
Ducked pulled and resting
Plated up, very juicy and great tasting. The wife went nuts over it. Next time I will make my own orange sauce and probably broil it off to burn and crisp it off in the oven.
