Archive for January 25th, 2012

Smoky Barbecued Duck - BBQ And Grilling Recipes

There are two types of duck in the classic culinary world. Long Island duckling is the bird for a Chinese classic, like Peking duck. Muscovy duck is for European fare, like pressed duck. The main difference between the two is the size of the breast (Muscovy is meatier) and the amount of fat (Muscovy is leaner). Traditionally, Long Island ducks are more commonly available in the United States, but that is changing. Muscovy is easier to use in this recipe, but a Long Island will be fine; it just takes a little more work.

TIMING
Soak wood chips: 1 hour
Prep: 30 minutes (plus 10 minutes for glaze and rub)
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– 4 fruitwood chunks or 2 cups chips if using a smoker box
– Smoker box or foil packet, if using a gas grill
– Long-handled basting brush
– Spray bottle of water.

SUBSTITUTING A LONG ISLAND DUCKLING
If you don’t have a Muscovy duck for this recipe, you can substitute a Long Island duckling, but you should follow the method from the recipe for Teriyaki Duck on page 198, inflating the skin with a bicycle pump and drying the duck before cooking it, in order to get rid of the excess fat.

THE GRILL
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill – 1 side off
Gas:
2-burner grill – 1 side off
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

INGREDIENTS (MAKES 4 SERVINGS)
¾ cup Steakhouse Glaze
1 teaspoon ground chipotle chile
1 Muscovy duck, about 5 pounds
2½ tablespoons Jerk Rub
Oil for coating grill grate.

DIRECTIONS
1. Soak the wood chunks or chips for about 1 hour.
2. Heat the grill as directed. Mix the glaze and chipotle, and set aside.
3. Cut off the neck skin of the duck with scissors and remove any visible pockets of fat with your fingers. Wash the duck inside and out, and poke the skin deeply with a fork, especially where there are noticeable fat deposits, around the legs and along the sides of the breast. Sprinkle 1 tablespoon of the jerk rub into the cavity of the duck. Rub the rest of the rub over the skin.
4. Place the disposable pan in the opening of the fire bed and put the wood chunks directly over the coals. If using a gas grill, put the wood chips in a smoker box or in a foil packet directly over one of the heated burners.
5. Brush the grill grate and coat it with oil. Put the duck, breast-side down, on the grill directly over the fire; cover and grill for 10 minutes, until the breast skin browns. Douse any flare-ups with water from a spray bottle. Turn the duck over so that the breast side is facing up, and put it on the grill over the disposable pan away from direct heat. Cover the grill and cook until an instant-read thermometer inserted into the thickest
part of the breast registers about 165°F, about 1 hour and 20 minutes. Baste the duck with the glaze every 5 minutes during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
6. Remove the duck to a large serving platter. Let rest for 8 to 10 minutes; carve and serve as you would a chicken.

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