I've brined a lot; I think it really adds to the flavor and texture. Most of the brines I've seen and used involved an acid as well as the salt - citrus juice is very good. Since I live where I can get them, I use Lilikoi (passionfruit) juice and it is AWESOME. So when you guys come visit for the Game of 1000 Cards I'll brine up and smoke a coupla ducks. It's my favorite.
Kiawe Smoked Duck with Sweet Lilikoi Sauce
Ducks:
2 4.5 – 5 lb ducks
Duck Preparation:
Brine:
a quart of lilikoi juice or passion-orange juice - any acidy fruit juice you like will probably do.
˝ cup kosher salt
You can also use a quart of water and 1/2 cup each kosher salt and sugar.
Sauce:
Neckbones from duck
1 can lilikoi juice
Red wine
Sachet of herbs
Salt and pepper
Smoke:
Kiawe wood chips soaked in water OR
Mesquite if kiawe is unavailable
Thaw and rinse the ducks. Reserve the necks. Set aside giblets for another purpose.
Brine the ducks each in 1 Quart juice, ˝ cup kosher salt
EITHER:
Brine for 3-8 hours under refrigeration with fruit juice brine, OR
If using water, salt and sugar, rinse ducks after brining and score skin being careful not to pierce through to the muscle.
Marinading, not brining method: Place each duck in a pan and pour a can of juice over each. Rub duck with salt and pepper. Score skin. Marinate under refrigeration 4-8 hours, turning occasionally.
Smoke ducks using Kiawe wood (or mesquite) until internal temperature (thigh) reaches about 170 degrees. Use a probe if you have one, it will change your life and your relationship with grilled meats.
Meanwhile, place necks in small saucepan with 3 cups water. Simmer slowly and skim foam. After skimming foam, cook necks down for stock with onion and carrots. Keep simmering til there is not much foam and remove the necks.
Add a sachet of herbs; I used parsley and thyme and peppercorns. (a small amount of rosemary may be good with strong flavor of duck as well)
Remove from heat after about 40 minutes; strain. Return to heat and cook down to about 1 cup.
In separate pan, cook lilikuoi juice down to 1 cup. Mix the reduced stock and reduced juice together and add a splash of red wine. Further reduce. Salt and pepper to taste; if thickening is desired use slurry of cornstarch over low heat.
Serve carved duck with sauce.
Bonus way to dispose of leftover duck meat:
Leftover Duck Pasta
Lilikoi sauce and duck
Chiffonade of fresh basil
Penne pasta
Roasted garlic (sweet) if you have it
Red/green roasted pepper if you have it
Sweet onion if you have it
Butter or olive oil
Cut leftover duck meat into medium dice.
Boil Penne Pasta in salted water.
Saute vegetables in a small pan in butter or olive oil. When vegetables are done yet firm to the bite, add duck and basil to heat through. Toss this mixture with leftover lilikuoi sauce and pasta. Add salt and fresh ground black pepper to taste. Sweet, yet savory, and smoky. Very tasty.
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Topic: brining (Read 6087 times)