We allowed our duck to defrost (was purchased frozen from a local supermarket) for 36 hours. We then prepared the duck by adding hundreds of small holes to allow the duck fat to render and drizzled a soy, honey and orange sauce to support the flavour and rendering process.
After an initial low and slow smoke for some smoke flavour we turned up the temperature and once hitting 150 degrees Fahrenheit internal we applied an orange glaze consisting of molasses, honey, garlic, orange juice, soy and salt n pepper with a small amount of fresh rosemary. Again turning the temperature of the smoker up we allowed the skin to thin and once achieving 165 degrees Fahrenheit internal we enjoyed a delicious tasting duck.
We hope you enjoy the video.
#duck #traegergrills #bbqgrill
Негізгі бет How to cook Smoked duck in an orange glaze on the Traeger pellet grill
Пікірлер: 6