6 Smoked Duck
Makes 6 ducks. About 85 percent of raw weight.
Ingredients
6 Pekin or Long Island ducks (4 to 6 pounds each)
Duck Brine
- 12 fluid ounces Madeira
- 6 Bay leaves
- 1 ½ teaspoon Fresh thyme leaves
- 1 ½ teaspoon Juniper berries
- 1 ½ teaspoon Chopped fresh sage
- 3 gallons Basic Brine
Steps
- Trim any excess fat from the ducks.
- Combine Madeira, herbs, and spices with the basic brine.
- Weigh each duck individually and inject with brine equal to 10 percent of its weight. Place in a deep plastic or stainless-steel container. Pour enough brine over the ducks to submerge them. Use a plate or plastic wrap to keep them completely below the surface. Cure the ducks under refrigeration for 12 hours.
- Rinse the ducks in cool water and soak in fresh water for 1 hour; blot dry. Air-dry uncovered
under refrigeration for at lease 8 hours or overnight. - Hot smoke at 185°F to an internal temperature of 165°F, or about 4 ½ to 5 hours.
- Cool the ducks completely before serving. Smoked ducks can be held, covered, under refrigeration
for up to 2 weeks.