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Honey Brined Smoked Duck Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Salt||1⁄3 Cup (5.33 tbs) (Preferably Rock Salt Or Coarse Salt)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Crushed black peppercorns||2 Teaspoon|
Serving size: Complete recipe
Calories 4928 Calories from Fat 3112
% Daily Value*
Total Fat 345 g530.8%
Saturated Fat 114.4 g571.9%
Trans Fat 0 g
Cholesterol 1814.3 mg
Sodium 7107.5 mg296.1%
Total Carbohydrates 37 g12.3%
Dietary Fiber 3.8 g15%
Sugars 28.3 g
Protein 397 g793.8%
Vitamin A 40.5% Vitamin C 204.1%
Calcium 17% Iron 542.1%
*Based on a 2000 Calorie diet
Let cool to room temperature.
Place duck in large deep pot.
Weight duck with plates to keep submerged.
Cover and chill at least 5 days.
Prepare barbecue by placing large drip pan in bottom and surrounding with briquets (about 16 to a side).
When briquets are quite hot, separate slightly and throw on generous handful of hickory chips.
Place grill on barbecue and set duck over pan.
Cover and adjust air vents so they are about 2/3 open.
Smoke duck about 3 hours, adding hickory chips every 30 minutes until about 3 cups have been used.
When duck leg moves easily and juices begin to run clear when pricked with a fork, bird is done.
(The brine will give flesh a pinkish cast but, like ham, it will be fully cooked and still retain color.) Remove duck.
Wrap well in foil and let stand until cool.