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Grilled beer can duck à l'orange
2021-08-13
https://www.metro.ca/userfiles/image/recipes/canard-orange-11697.jpg
PT30M
PT2H40M
PT3H25M
Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Set aside with rest of orange, quartered.Remove excess fat from each end of the duck. Set aside. In a large 30 cm saucepan, bring chicken stock to a boil on high, covered. Add duck, breast-side up and cook. As soon as boiling resumes, remove duck from the saucepan using two large forks and allow it to cool. Dry with paper towel.Season the inside and outside of the duck generously with the ground spices, salt, pepper and garlic. Preheat the barbecue to high. Clean and scrape the grill.Place a small drip pan between the grill and the burners of the barbecue to catch any fat dripping. Pour beer into the tube of the vertical rotisserie, and then add the soda pop, concentrated orange juice and orange liqueur. Cut a few diagonal incisions into the duck skin, trying not to pierce the meat. Insert a strip of orange zest into each incision, under the skin.Slide the duck onto the tube of the rotisserie, cavity side down. Handle gently and ensure it is properly inserted. Pull forward gently on legs so the duck stands up. Place the duck standing up in the centre of the grill over the drip pan, and turn off the middle burner so the duck cooks over indirect heat.Set burners on low 190° C (375° F), and cook covered for approx. 90 minutes or until legs come off easily. (If the duck is browning too quickly, cover it with aluminum foil). Check and move the duck a few times during grilling to make sure it does not burn. Adjust temperature accordingly.Once cooked, remove duck and place on a plate. Baste with orange juice by squeezing orange quarters over the duck. Cover loosely with aluminum foil and let stand for 15 minutes before cutting. Note: If using a beer can, use an empty 500 ml can. Pour the beer into the can, and then add the soda pop, concentrated orange juice and orange liqueur. Punch two additional holes on the top of the can and continue with the recipe. When using a beer can, it is important that the duck stand up and not fall on its side.Source: Metro
4
Canards du Lac Brome
0
0
0
0
1 large seedless orange
1 2,5 kg (5 1/2 lbs) brome lake duck
5-6 cups (1,2-1,4 L) chicken stock
1/2 cup (125 ml) beer
1 vertical rotisseri or empty 500 ml beer can
1/3-1/2 can (200 ml) orange soda
3 tablespoons (45 ml) frozen concentrated orange juice, thawed
2 tablespoons (30 ml) orange liqueur (grand Marnier, triple Sec,etc.)
ground garlic, ground or fresh ginger, ground black pepper,
fine salt and ground cumin to taste
Grilled beer can duck à l'orange
4
Main course
0:30
Preparation
2:40
COOKING
3:25
TOTAL TIME
Ingredients
-
1
large seedless orange
-
1
2,5 kg (5 1/2 lbs) brome lake duck
-
5-6 cups
(1,2-1,4 L)chicken stock
-
1/2 cup
(125 ml)beer
-
1
vertical rotisseri or empty 500 ml beer can
-
1/3-1/2 can
(200 ml)orange soda
-
3 tablespoons
(45 ml)frozen concentrated orange juice, thawed
-
2 tablespoons
(30 ml)orange liqueur (grand Marnier, triple Sec,etc.)
-
ground garlic, ground or fresh ginger, ground black pepper,
-
fine salt and ground cumin to taste
Preparation
Using a small knife, cut orange zest (orange part only) into thin strips about 1.5 to 2 cm wide x 4 cm long (8-10 strips). Set aside with rest of orange, quartered.
Remove excess fat from each end of the duck. Set aside. In a large 30 cm saucepan, bring chicken stock to a boil on high, covered. Add duck, breast-side up and cook. As soon as boiling resumes, remove duck from the saucepan using two large forks and allow it to cool. Dry with paper towel.
Season the inside and outside of the duck generously with the ground spices, salt, pepper and garlic. Preheat the barbecue to high. Clean and scrape the grill.
Place a small drip pan between the grill and the burners of the barbecue to catch any fat dripping. Pour beer into the tube of the vertical rotisserie, and then add the soda pop, concentrated orange juice and orange liqueur. Cut a few diagonal incisions into the duck skin, trying not to pierce the meat. Insert a strip of orange zest into each incision, under the skin.
Slide the duck onto the tube of the rotisserie, cavity side down. Handle gently and ensure it is properly inserted. Pull forward gently on legs so the duck stands up. Place the duck standing up in the centre of the grill over the drip pan, and turn off the middle burner so the duck cooks over indirect heat.
Set burners on low 190° C (375° F), and cook covered for approx. 90 minutes or until legs come off easily. (If the duck is browning too quickly, cover it with aluminum foil). Check and move the duck a few times during grilling to make sure it does not burn. Adjust temperature accordingly.
Once cooked, remove duck and place on a plate. Baste with orange juice by squeezing orange quarters over the duck. Cover loosely with aluminum foil and let stand for 15 minutes before cutting. Note: If using a beer can, use an empty 500 ml can. Pour the beer into the can, and then add the soda pop, concentrated orange juice and orange liqueur. Punch two additional holes on the top of the can and continue with the recipe. When using a beer can, it is important that the duck stand up and not fall on its side.
Source: Metro
Source :
Canards du Lac Brome
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