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The proper point of control is at the inlet rather than the outlet. Those
who try to control temperature by closing up the smoke stack mostly cause
over smoking from incomplete combustion and are likely to find a thin layer
of soot covering the interior of the grill - and the food. Restricting the
inflow of air will allow a constant rate of combustion, delivering a steady
temperature over a long period.
Roast duck is a different delight this season of the year. I call this one -
COLD DUCK
1 duck - about 5 1/2 pounds
Trim excess fat, prick lower thighs and lower breast several times and
score with a sharp knife. Salt and pepper inside and out.
Stuff the duck with 1/2 apple and 1/2 small onion, both sliced and the tops
of two stalks of celery.
Baste several times, while the duck is coming to
room temperature, with a mixture of 1/4 cup pepper vodka and 1/4 cup peach
schnapps.
Fire up the grill to produce roasting temperature -350 degrees - for 2
1/2-3 hours. Remember that the cold outside temperature will require extra
charcoal to produce the equivalent summertime BTUs. Citrus is the preferred
wood for smoke flavoring this dish. Fruit woods are acceptable.
Place the duck, trussed if you are into bondage, on the grill over a pan
with about 1/4 inch water. Close the grill and adjust the air intake. Check
back in about 30 minutes to assure that the grill is maintaining the proper
temperature. Baste while you are there. Then go play for about and hour and
a half. Check and baste again.
Check for doneness at about 2 1/2 hours total cooking time. Temperature in
the thickest part of the thigh should be 160 degrees and juices should run
clear. When done, remove the duck. Pour the fat off the pan juices, deglaze
with the 1/2 cup of the baste mixture and add 1/2 cup peach preserves. Blend
and cook until thickened.
Keep sauce warm while you carve the duck. Serve the sauce on the side.
Served with a light, slightly fruity wine. It should make you think of Spring.
Enjoy.
© 1998 by Smoky Hale
Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net |
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