Triple Orange Duck Recipe - Cooking Index
Triple Orange Duck Recipe - Cooking Index
| 1 | Frozen duckling | |
| 1 cup | 110g / 3.9oz | Grand Mariner - - (mixed use) |
| 2 | Clemintines ¥ (mixed use) | |
| 1/2 teaspoon | 2.5ml | Onion juice |
| 1/2 teaspoon | 2.5ml | Celery juice |
| 2 tablespoons | 30ml | Orange marmalade |
| Salt |
Thaw duckling and cut in half long-ways removing backbone and breast bone. Mix injection of 1/4 cup Grand Mariner -- onion juice -- celery juice and juice of 1/2 Clemintine in a small measuring cup.
Fill injector and inject duck from inside in the meaty locations. Place duck uncovered -- skin side up in the refrigerator for 4 hours. Heat cooker to 325F.
Make an extra-large heavy duty foil pouch for 2/3 cup of orange wood pellets. Place in cooker. Prick skin of duck over fatty parts with the point of a sharp knife. Put in cooker -- skin side up when smoke begins. Cook for 2-1/2 hours at 325F.
For sauce -- mix up orange marmalade -- juice of 1 Clemintine and 1/2 cup of Grand Mariner. For last 15-20 minutes of cooking time -- baste with sauce. Remove duck from cooker and allow to stand for 15 minutes until slicing. For presentation -- slice the duck crosswise across the breast in 1/2-3/4 inch slices -- remove thigh meat and leave legs whole. Drizzle some sauce over slices and serve extra on the side. Slice the remaining half Clemintine for garnish and serve.
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Source:
Richard Thead
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