Pequod Posted December 30, 2016 Report Share Posted December 30, 2016 In progress. Stay tuned. 6 Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 30, 2016 Report Share Posted December 30, 2016 Looks good so far. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 30, 2016 Report Share Posted December 30, 2016 Jeff, that duck looks wonderful. Quote Link to comment Share on other sites More sharing options...
skreef Posted December 30, 2016 Report Share Posted December 30, 2016 Great color on the duck so far Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 30, 2016 Author Report Share Posted December 30, 2016 Done and resting. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 30, 2016 Report Share Posted December 30, 2016 Crazy good looking duck! Just curious as to why you used that separate rack for the duck? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 30, 2016 Report Share Posted December 30, 2016 Beeeeautiful. Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 30, 2016 Author Report Share Posted December 30, 2016 This is my Guru challenge entry for December. Here it is: Tea Smoked Duck Tacos, Asian Vinegar Slaw, and Hoisin Barbecue Sauce, and homemade flour tortillas too! My wife is pulling the evening shift at the hospital for both New Year’s Eve and New Year’s Day, so tonight is our last opportunity for a family celebration before my son heads back to school. We decided to do Tea Smoked Duck Tacos from Steven Raichlen’s Project Smoke, with some minor mods. Many people are intimidated by smoking a duck but it’s really quite easy once you figure out which end to light. I’ll pause for the groans… Please don’t ignite your duck! Do this instead: Raichlen’s smoking mixture consists of Chinese black tea, white rice, brown sugar, star anise, cinnamon sticks, orange peel, and cherry wood chips. His recipe directs us to throw this mixture on the fire at two different times, but I'm not real hot on the idea of throwing brown sugar and rice into the belly of my KK. Instead, this seems like the perfect application for the smoke pot. Just need to take care that none of the small grains of rice or other matter plug one of the holes on the bottom. So…let’s start with a bed of cherry wood chips. Next, we’ll add a layer of foil and make a pouch to contain the other smoking ingredients, then poke holes in the top of the packet: Next, let’s make the rub for the duck, consisting of sugar, salt, black pepper, chinese five spice, ground coriander, and cinnamon. And rub up our duck, first painting it with a tablespoon of dark sesame oil. And make our Asian Vinegar Slaw with some Daikon radish, carrots, and small cucumber. Finally, simmer the Hoisin Barbecue Sauce for a bit. Besides the Hoisin, contains soy sauce, dark sesame oil, dry sherry, ginger, cilantro… I’m using my CyberQ today because I have a really nasty cold and want to minimize my number of trips outside. I put the smoke pot on. Then the duck on the main grate, with the double bottom drip pan below to hopefully catch the fat that renders so I can save it for another day (yum!). The smoke pot is working, and the smoke definitely has a spicy note to it. Not your ordinary wood smoke. After about two hours I'm ready to paint another coat of sesame oil and then crank the heat. Done. Wife and daughter are making homemade flour tortillas. Time to eat! Super delicious. We'll definitely be making this again. 4 Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 30, 2016 Author Report Share Posted December 30, 2016 1 hour ago, tony b said: Crazy good looking duck! Just curious as to why you used that separate rack for the duck? No particular reason other than it was the rack that the duck was oiled and rested on in the fridge, so figured it was well lubed. Just lift off the whole thing and place on the main grate. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 30, 2016 Report Share Posted December 30, 2016 Beautiful cook, HalfSmoke, awesome and it all looks perfectly delicious. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 31, 2016 Report Share Posted December 31, 2016 Nicely done mate looks terrific that just had to taste greatOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 31, 2016 Report Share Posted December 31, 2016 Dang it man. You pulled out all th stops on that cook. Looks delicious and a great entry. 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted December 31, 2016 Report Share Posted December 31, 2016 What a nice looking meal, and with a cold to boot!! Kudos!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 31, 2016 Report Share Posted December 31, 2016 That whole meal just looks wonderful. That duck just looks so tasty and this laws making my mouth waterand this laws making my mouth water 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 31, 2016 Author Report Share Posted December 31, 2016 A brief follow-up for all you pot smokers out there. Errrr...smoke potters. Today I retrieved the smoke pot from the belly of the beast. Here is what I found:And when I pried open the foil...definitely nicely charred with melted together sugar and rice.Seems to have worked, and very glad that glob of sugar and rice was contained in the foil rather than my kamado. Quote Link to comment Share on other sites More sharing options...
Steve M Posted December 31, 2016 Report Share Posted December 31, 2016 Really delicious and interesting meal. the color on the duck looks fantastic. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 31, 2016 Report Share Posted December 31, 2016 Were you able to save the duck fat in your double drip pan? Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 31, 2016 Author Report Share Posted December 31, 2016 Were you able to save the duck fat in your double drip pan? Some, yes. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 1, 2017 Report Share Posted January 1, 2017 That stuff is magical. I did some potatoes in duck fat for tonight's dinner. Wonderous!! Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 9, 2017 Author Report Share Posted January 9, 2017 No new cooks of note, so still dreaming about smoking another duck. Definitely my favorite cook of the last little while. 1 Quote Link to comment Share on other sites More sharing options...
