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 in the mixture above for at least overnight. Barbeque until done, 45 - 60 minutes. Baste with marinade while broiling. Credit: Luhr-Jensen -----
How To make Cherry Flavored Smoked Duck's Videos
How to Smoke a Whole Duck
In this episode, we are going to smoke a whole duck with cherry wood.
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Smoked Duck Breast with Cherry Sauce
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Chocolate Cherry BBQ Duck. The Holiday Recipe You Didn't Know You Needed
Get duck right every time with this method from Chef Eric Gephart from Kamado Joe. Impress your friends and family with this simple yet flavorful recipe.
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*** TIME STAMPS *** 00:00 Intro 00:30 Starting the Grill 01:57 Trimming and Seasoning the Duck 03:14 Grilling the Duck 03:55 Making the Sauce 08:00 Resting and Slicing the Duck 09:45 Let's Have a Taste 10:21 Outro
Smoked Duck Breast and How to do it right, Recipe
#SmokedDuckBreast #Recipe #HowTo
In this video Nick takes us through how to do smoked duck breast, and how to do it right with an oriental style seasoning on the Oklahoma Joe's Highland Offset smoker.
After watching this video you should be able to create your own smoke duck breast masterpiece.
Black Cherry Salsa Recipe: Fresh or Tinned Black Cherries (pref fresh) Handful of fresh mint chopped finely Grated/minced fresh ginger to taste Lime Juice to Taste 1 or 2 big-ish green chillies chopped finely 1x red or sweet onion diced.
Put it in a a bowl and mix together....do not do this more that 1-2h before serving....i.e make it just before you pan sear the duck ideally.
Thanks to the below: Oklajoma Joe's Smokers & Grills - BigK Charcoal - Flint & Flame Cooking Knives -
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Project Smoke - Cherry Smoked Duck Breasts on Memphis Wood Fire Grill
Project Smoke - Cherry Smoked Duck Breasts on Memphis Wood Fire Grill
BBQ Cherry Smoked Duck
Smoking a whole duck on the Traeger Grill BBQ using cherry wood smoke. The duck is rubbed with a Quiet Waters Farm Zui Hao dry rub with fragrant spices and then smoke roasted at 162c for a couple of hours until the skin is crispy.