Shayne's Orange Duckling

[shayneh2006]

Never made a brine like this before,,,, but, I am happy to say it works, works real good.



Oh, BTW, pic heavy as usual.



The Brine....



3 liters water

1/2 C Salt

1/4 C Brown Sugar

1/4 C Dextrose/DME

2 TBSP of my latest Double Smoke Rub (optional),,,, or use what ever rub takes your fancy

1/4 C Honey

2 Oranges Chopped (Skin and all)



Mix, simmer 30 mins, cool and fridge for the night.













Next day, place the Duck in the Brine.



Note the colour of the Brine...... that will stain into the flesh of the Duck







I gave this 3 days in the Brine. Again optional but when tasted, the flavours dug deep into the meat. I was happy I left it in there for that long.



Pull it from the brine early on the day of BBQ and pat dry







Then stuff a chopped Orange in the gut cavity and stich up with a skewer







Hang for the best part of the day, to dry the skin







Then stick it on your Weber Rotti and BBQ to your liking.











Meanwhile, and just before serving, make the sauce.



In a pot, combine



1 C Chicken stock

2 TBSP Orange Juice

2 TBSP Orange Marmalade

2 TBSP Sugar

3/4 TSP Salt

1 1/2 TBSP Corn Flour



Bring to the boil, simmer out the flour then add some sliced Orange, serve









The brine penetrated/coloured and flavoured the meat right through.



Note there is no brown colour which is what you would expect unbrined.







Heads up on this dish





Shayne

[Jocool]

Nice work. I've never been game to try duck. It always seemed so intimidating. But this seems simple enough.

[Jocool]

Do you cook to temp?

[shayneh2006]

Nice work. I've never been game to try duck. It always seemed so intimidating. But this seems simple enough.

Good on ya Jo..... Definitely have a go at it, just to say ya did.

I forgot too mention, before the brine, I like to thouroughly prick the skin (not too deep) around the areas where the thick layer of fat lies. Helps render it away when bbqing.

I normally roast at 350F for the first 30 mins, then back it off to 300F for the remainder.

I have done so many ducks over the years, and now can tell when they are ready by appearance alone.

Rule of thumb though.... your done when you reach 170-180F internal thigh temp. A bit less if you like it a bit rarish.

Shayne

[Jocool]

Thanks Shayne.

[SixZeroFour]

Spectacular cook, that looks delicious!

[AcrossFromHoss]

Duck, Sauce and rice all look amazing. Wish this was dinner tonight im salivating.

[pbe gummi bear]

Excellent cook!

[BBcue-Z]

Absolutely beautiful!!!

[Hogsy]

Hey @shayneh2006 where can I get some dextrose/dme? Was going to give this a try on the weekend

[shayneh2006]

Hey Hogsy.

If you have a home brew dealer near you, you will get it there. Thats where i get mine. Oh, the DME = Dried Malt Extract. Both sugars are pretty cheap and can be used elsewhere (i use them blended for all my Ham/Bacon curing).

Good luck with it.

Shayne

[Nate]

That looks Great! Nice pics too.