HOW TO SMOKE DUCK BREAST RECIPES

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ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING



Roast Duck with Orange and Ginger Recipe - NYT Cooking image

For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Total Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

Steps:

  • Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  • Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  • Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

SMOKED BONELESS TURKEY BREAST FOR THANKSGIVING - LEARN TO ...



Smoked Boneless Turkey Breast for Thanksgiving - Learn to ... image

For many people, the big bird absolutely must be on the table in all of it's glory for Thanksgiving but if you really want to make it simple and tasty without the fuss, smoked boneless turkey breast is the best way to go.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 4

Boneless turkey breasts ((each one weighs about 3 lbs and feeds 5 to 6 people))
Turkey brine recipe ((below))
Cooking oil
Jeff's original rub

Steps:

  • Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
  • To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
  • Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
  • Place the mixture in the fridge for several hours to cool.
  • To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
  • Stir the mixture until the salt is dissolved.
  • Add the cooled mixture from the fridge into the brine and stir to combine.
  • Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
  • After brining is complete, rinse the turkey breasts under cold water.
  • With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
  • Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
  • Setup your smoker for cooking at 225-240 °F with indirect heat.
  • When the smoker is preheated, place the pan with the turkey breasts into the smoker.
  • Let the turkey cook until it reaches an internal temperature of 162°F.
  • Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
  • Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
  • Slice and serve.

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