Originally Posted by crmos8
Wasn't really smoked, but I did a duck Beer Can Chicken style using raspberry iced tea for the liquid with Chambord added. Served with a raspberry/balsamic reduction. Turned out quite well.
wow does this sound good. could you post the recipe if possible please crmos8? i had something like this once in a restaurant in new hope pa.. the duck breast was sliced, and served over mesculun with goat cheese, and the balsamic/raspberry reduction drizzled over top.
i'm not allowed to make duck at home anymore (stinky fatty smell permeated the house), but i'd like to try it with chicken.
allen, i searched a little and found what looks like a good and easy recipe for smoked/bbq'd duck. i might be able to make this since it is made outdoors (if i take the grill to the end of the backyard)
cherrywood smoked duck
3 ea Young ducks, quartered or halved
1 c red wine
1 ts ginger, fresh, grated
1 ts Dry mustard
1/4 c brown sugar
Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel.
Remove from smoker and marinate ducks in the mixture overnight.
Barbeque until done, 45 - 60 minutes. Baste with marinade while broiling.