SMOKE DUCK SAUCE RECIPES

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.

Steps:

• Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
• Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
• Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
• Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
• Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
• Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
• In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
• Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
• Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
• Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
• Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.
• Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
• Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
• Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
• Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
• Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
• Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
• In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
• Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
• Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
• Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
• Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.