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Smoked Brome Lake Duck – by Maître Fumeur

  • Cooking : 150 minutes
  • Portions : 4
Canard Fumoir

Ingredients

  • 1 Brome Lake Ducks whole duck
  • 1 lb baby potatoes
  • 1 large Spanish onion
  • 30 mL (2 tbsp) chicken Bovril
  • 250 mL (1 cup) water
  • For the brine
  • 5 litres water
  • 360 g salt
  • 4 juniper berries, crushed in a mortar and pestle
  • 4 bay leaves, crushed in a mortar and pestle
  • 15 mL (1 tbsp) thyme
  • 15 mL (1 tbsp) ground coriander
  • 15 mL (1 tbsp) ginger
  • 15 mL (1 tbsp) ground tarragon
  • 15 mL (1 tbsp) garlic powder (unsalted)
  • 45 mL (3 tbsp) pepper
  • For the spice rub
  • 45 mL (3 tbsp) steak seasoning
  • 5 mL (1 tsp) ground ginger
  • 5 mL (1 tsp) tarragon
  • 30 mL (2 tbsp) thyme
  • 30 mL (2 tbsp) oregano
  • 15 mL (1 tbsp) rosemary

Preparation

  1. In a container, combine the brine ingredients and submerge the duck in the brine for 24 hours in the fridge.

  2. After the 24 hours, rinse the duck with cold water.

  3. Combine the spice rub ingredients. Rub the mixture into the duck’s skin.

  4. In a smoker-proof dish, mix together the water and concentrated bouillon and add the baby potatoes.

  5. Thickly slice the onion and add to the dish.

  6. Turn on the smoker at 180 °C (350 °F) and put the duck on the roasting spit.

  7. Place the dish containing the potatoes and onion underneath the duck so that as the duck cooks, the fat will drip onto the vegetables.

  8. Cook for 2 hours 30 minutes.

Recipe developed by Maître Fumeur (boucane.tv)

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