5 1/2- to 6-pound Peking duck, trimmed of excess fat—necks, gizzards and hearts reserved
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 medium carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves, crushed but not peeled
1 small bay leaf
1 teaspoon dried thyme
2 tablespoons all-purpose flour
2 cups chicken stock
1 cup dry white wine
5 navel oranges
1 cup orange juice
1/3 cup sugar
1/3 cup cider vinegar
2 tablespoons Grand Marnier
2 tablespoons cold unsalted butter
- Prepare the duck. Rinse and dry. Cut out the wishbone from the neck opening. Leave the duck on a rack in a pan in the frig over night to dry and drain.
- Chop one orange, small onion, 1 carrot and 1 celery stalk (mirepoix). Salt the cavity of the duck. Fill the cavity with fresh rosemary and the mirepoix.
- Cut a 22-inch length of cooking string. Fold the tail into the cavity and tie the sting across the back of the legs over the tail to close the cavity. With the remain two ends of the string bring over the wing elbow, flip the duck over, pull the neck skin on the belly and tie the string to hold the skin and the wings in place. Take a sausage poker and poke holes in the skin of the duck top, sides, and bottom. Sprinkle kosher salt over the duck with pepper and leave the duck at room temp. The salt will begin to remove water from the duck. Paint olive oil on the skin of the duck.
- In a large roasting pan cover the bottom and sides with aluminum foil. This keeps the pan clean when placed in the smoker. Add the rest of the mirepoix to the bottom of the pan and pour in one cup of dry white wine. Add the rack and place the duck on the rack. Get the smoker hot to 300°. Add the apple wood in a smoker box and place on coals. Put the duck in the smoker for 1 hour.
- Preheat oven to 375. After an hour on the smoker, place in the oven and cook ~30 minutes per pound. A 7 Lb. duck will take around 3.5 hours to cook, this includes the time spent in the smoker. Before removing, check the crispiness of the skin and the internal temps of the breast and the leg. The duck will cook at different rates. The legs will take longer. Internal temp of thigh should be at least 160° and the breast will be 155°. Test the leg by moving it back and forth to see if starts to separate at the joint.
- While duck is in the oven make the gravy and the Bigarade Sauce.
- Gravy – In a large saucepan, heat the oil. Add the hearts, gizzards, wing ends and neck and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes. Add the carrots, celery, onion, garlic, 1 small bay leaf and thyme and cook, stirring, until softened, 5 minutes. Then gradually stir in the chicken stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids. Add oil to the pan and stir in the flour, then add the sauce until you get a thick gravy. Turn off heat and cover.
- Bigarade Sauce – In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice and bring to a boil. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time. Remove from heat and pour in a glass measuring cup.
- In a separate small bowl add the Bigarade Sauce. Pour the gravy in a gravy boat. This gives a chance to pour gravy on any stuffing while also allowing to dip the duck into the Bigarade without blending the two together.
- Cut the breast and serve with the crispy skin. The rest of the duck can be cut up and served separately.
- After eating save the duck carcass and the left over duck so it can be used in a duck gumbo at a later date.
As of 11/26/21