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Monday, July 9, 2012

Smoked Duck with Blueberry Sauce

We bought a new smoker ! This fellow is really big ! And I wanted to load it up with lots of meat for the Fourth of July. In general, the smoker just works better when it is packed full of meat, and there isn't any sense in spending the entire day tending the fire for one small chicken, now, is there ? 

We had a duck in the freezer, and several hunting friends of mine had bragged about how great smoked duck tastes, so I had to try. Usually when I smoke any kind of meat I brine it ahead of time, to help hold the moisture in over the long cook time. I thought with the fat duck already has, it would be fine just marinated. I somehow had Peking style smoked duck in my head when I created this. It was quite good ! 

Smoked Duck with Blueberry Sauce 

For the marinade: 
4 ounces pineapple juice 
2 tablespoons soy sauce 
2 tablespoons rice wine vinegar 
1/4 cup honey 
1 tablespoon sriracha 
4 cloves garlic, chopped 
3 tablespoons minced ginger
1 duck (4-6 pounds)
Mix the marinade ingredients together. Rinse duck thoroughly, and place in a gallon bag. Pour marinade over duck, seal bag and place in refrigerator overnight. 

For the rub: 
Photo: Duck ready for the smoker...
1/4 cup white sugar 
1 tablespoon garam masala 
1 tablespoon cumin 
1 tablespoon garlic powder 
1 tablespoon salt 
When the smoker is ready, remove the duck from the marinade and pat dry with a paper towel. Rub generously with the rub mixture, and place in the smoker. Smoke 3-4 hours, until the internal temperature is 145 degrees. Remove and let rest 15 minutes before serving. 

For the sauce: 
2 pints fresh blueberries 
1/2 cup rhubarb ketchup (plain ketchup will also work)
1/2 cup honey 
1 small onion, diced 
3 cloves garlic, minced 
2 tablespoons ginger, grated
2 jalapenos, seeded and diced finely 
1 tablespoon Coleman's dried mustard powder 
3 tablespoons lime juice 
Place all ingredients in a sauce pan. Bring to a boil, then reduce to a simmer. Cook until blueberries are tender, about 1 hour. Remove from heat, and let cool to room temperature before serving. You may also want to run an immersion blender through it if you would like it smoother. 

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