ALMetro360 Magazine

26 AL/ Metro 360 www.almetro360.com THE DISH .............................................................................................................................................. J UNIPER R UBBED S MOKED D UCK Day One Make the Brine ~ Yield 3 Gallons Mix all ingredients. Bring to a simmer, then cool. Submerge your duck for 24 hours. • 2.5 gallons water • 2.5 lbs. light brown sugar • 3.5 cups of kosher salt • 1cup chopped fresh ginger • 1 cup juniper berries • ½ cup coriander seeds • ¼ cup whole cloves • ¼ cup all spice • ½ cup mustard seeds • 6 lemons – split and squeeze into brine • 6 grapefruit – split and squeeze into brine • 6 limes – split and squeeze into brine • 6 oranges split and squeeze into brine • 4 springs rosemary • 4 sprigs of thyme Drying This is an important step if you want extra crispy skin. Remove the duck from the brine, pat dry with towels or paper towels. Place on a wire rack on a half sheet tray uncovered in a fridge near a fan overnight. If you can’t wait one more night you can move on to the next three steps. Painting This process helps the smoke stick to your duck. I like to use a mix of soy sauce (reduced sodium) and sorghum. Take a pastry brush and literally paint your duck with the mix. • ¼ cup sorghum • ½ cup soy sauce The Rub • 2 tablespoons light brown sugar • 2 tablespoons salt • 1 tablespoon juniper berries, finely crushed Mix all ingredients. Rub the duck with mix. Smoking I like to smoke duck with a sweeter wood like cherry. I use an electric smoker for this, and hang the duck from the top rack, breast facing up. Heat from 250-275 degrees Fahrenheit for 2½ hours for medium rare, 3.5 hours for medium well.