Peach Smoked Duck

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Pairing: Rosemary French Fries, white barbeque sauce.

References:

Equipment:

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Ingredients:

• Peach wood

• Dry Brine

  • Salt

  • Sugar

  • Star Anise

  • Cardamom

  • Cinnamon

  • Pepper

  • Clove

Instructions:

• Spatchcock and Dry Brine, soak wood chucks, 1 chunk per hour

• Fridge

• Start Smoker, get low and slow, 300F, use large peach wood chunks,

• Get duck to room temp

• Smoke skin up for 4 hours

• Prepare Sides

• Carve, Cut into quarters

• Serve with sides and dipping sauce

Plating Instructions

Everyone gets their own dipping sauce

Tasting Journal

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