Smoked peking duck

[southernstyle]

This recipe will help cut some of the fat out as you will notice we pour boiling water over the duck to remove the top layer of fat so the skin will crisp up.

If you dont have A smoker you can use hickory chips in your charcoal grill, of course all southern gentlemen have A nice smokin' pit! enjoy!

1 3-4 pound duck
1 orange
1 onion
5 tablespoons honey
3 tablespoons wine vinegar
3 tablespoons sherry
2 tablespoons soy sauce
pepper to taste

Preheat smoker. Mix the juice of 1/2 of the orange with the honey, wine vinegar, sherry, soy sauce and pepper. Bring to a boil and let cool. Pierce the skin of the duck in several places with a sharp fork and pour about a gallon of boiling hot water over it.

Stuff with the onion and the other half of the orange. Let dry. Place in smoker and smoke for about 3 hours or until the internal temperature reaches 160 degrees F. Glaze with 1/2 of the sauce every 30 minutes during the smoking process. Serve with the other 1/2 of the sauce.

 

[Dangkolo]

I gotta stay out of these threads, they are driving me craseee........

 

[southernstyle]

Sorry man..

You must be tryin to cut right now...

Here in the south thats A BIG problem... All the good BBQ and what not..

-SouthernStyle-

 

[Dangkolo]

You must be tryin to cut right now...

Here in the south thats A BIG problem... All the good BBQ and what not..

-SouthernStyle-

actually, I am from the south pacific just as much good bbq and fiestas like your south. Even as a bodybuilder in the south pacific if you did not offer any of your food you were considered rude! Very difficult dieting back home because of culture............