BBQ Smoked Duck a l’Orange Recipe

Directions

• Remove any innards found in the duck’s cavities. Trim most of the excess skin around neck opening. Cut off both wing tips at the “elbows”.
• Ensure the duck is patted quite dry with paper towels, inside and out. Then season inside of the cavity with Kosher salt.
• Stuff the duck’s cavities with juiced orange peels (use the peels from the juicing step needed to make the orange sauce), as well as lemon slices, rosemary, and (optionally) chunks of onion.
• Tie the legs together tightly with butcher’s twine, and tuck the tail flap under the twine to close the cavity.
• Generously season the outside of the duck all over with Kosher salt. Then place duck on a wire rack and refrigerate for 1-2 hours.
• Remove from refrigerator, cut several shallow slices through the skin and fat layer of the duck breasts. Then rub some orange juice all over the duck (just cut one of the zested oranges in half and rub it all over).
• Heat smoker (or oven) to 450 degrees Fahrenheit. If using a direct-heat smoker, place duck breast-side down on the grates. If using an oven or other type of smoker, place duck breast-side up. Cook for about 30 minutes, or until the breast skin begins taking on a golden brown color.
• Reduce the heat to 325-350. If using direct heat smoker, turn the bird over so the breasts are facing up. Continue cooking at that temperature for the remainder of the time.
• After about an hour, or when the internal temperature of the breast meat is about 145, begin basting with the orange sauce every 15 minutes. Just brush a thin layer all over the top and sides every 15 minutes until the duck is finished cooking.
• Cook until the internal temperature of the breast meat reaches 165 degrees. Then remove duck from smoker (or oven), tent loosely in foil, and rest for 10-15 minutes.
• Serve by removing the thighs and breasts, and slicing the breasts into strips. Optionally drizzle with more of the orange sauce.
• Orange Sauce
• Squeeze enough oranges to make 2 cups of orange juice (usually about 6 oranges). Save the squeezed peels for stuffing into the duck.
• In a saucepan, combine the orange juice, sugar, Grand Marnier, chicken stock, Kosher salt, and zest from 2 oranges.
• Whisk thoroughly. Bring to a low simmer over low heat, and gently cook until sauce reduces about at least one-half. Stir regularly so the sugars don’t scorch on the pan.
• Once sauce is reduced and has thickened slightly, remove from heat. Then stir in the cold, cubed butter until melted.
• Set sauce aside until it’s time to start basting. When it’s time to serve the finished duck, optionally heat the remaining sauce back up on the stove before serving or drizzling.