Test Duck

This duck spent all day outside in my small electric smoker (12 hours!) and only managed an internal temp of 155 degrees so I moved it to my 350 oven to finish.  When the thermometer beeped 165 I took it out and brushed the glaze on and put it back in after boosting the oven past 400.  Just a few minutes set the orange/honey/ molasses mixture.  Now what do I do with it?

I started out just wanting the fat to cook potatoes with, duck fat being all the foodie rage some years ago.  News tends to filter slowly into the Heartland.  There are a few places to order duck fat online but they seemed uniformly too expensive – and I’m Cheap.  I did get a cup of fat out of this, a cup and a half , max.  This web site has good info, and lots of pictures, it gave me some good ideas for how to go about cooking this thing.  Not that I followed the instructions, of course.  I did see the utility of crosshatching the skin so I did that.  Cut my thumb, too, but I didn’t get much blood on the bird.  I think I’ll dismember it and serve it along with rice and a roasted veggie or two.  I can picture thinly sliced breast atop a bowl of noodles, or in an upscale taco.

3 thoughts on “Test Duck

  1. Pingback: Thursday Recipe Exchange: Chocolate-Walnut Flourless Cookies « What's 4 Dinner Solutions

  2. I’m just sticking this here so i can refer back to it:

    Sweet & Spicy Glaze
    1/4 cup honey
    1/4 molasses
    3 Tbls. orange juice
    1 Tbls. soy sauce
    1 1/2 Tbls. Sriracha chili sauce (adjust to taste)


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