Slow-Cooked Duck

Slow-Cooked Duck

Basting mixture
– Half a jar of quality Orange Marmalade
– Juice of a freshly squeezed orange half
– Honey
– Butter
– heat & mix prior to basting

Start with a good quality 2kg Duck, rinse & trim the neck off.

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Place the Duck cavity up in a large Zip-lock bag & mix 1L of cool water to 8 tablespoons of “Mad Hunky” Poultry Brine & pour in the bag. Brining any poultry will really help your finished bird be full of moisture.

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Close the bag all the way along, except for your finger in the corner.

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You need to get all of the air out of the bag, just leaving the brine around the duck, so place bag submerged in water to remove all air & finish zipping up the bag.

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Place your brined Duck in a bowl in the fridge for 12 hours

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After 12 hours remove your Duck from the bag & the brine.

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Place your Duck into a boiling pot of water for only 30 seconds ( this will help tighten the skin )

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Then straight into an ice water bath for 2 minutes

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Place into the Yoder Pellet Grill at 200F / 95C ( see how much tighter the skin looks )

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Slow-cook for 6 and a half hours at 200F / 95C

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Start basting at the 6 hour mark with the warm basting mixture

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After 6 hours 20 minutes, increase the temperature of your Yoder Pellet Grill to 350F / 180C

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At the 7 hour mark, remove the Duck & allow to rest

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The pink you can see is the “Smoke Ring”

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Duck pancakes taste awesome!

Enjoy.




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