Duck and smoke with pic.

Clay Q

Well, I've been cooking nothing special latley but I thought I'd share a few things with a duck I cooked up. Funny how solid a duck looks when I pick one up at the butcher only to find that it's mostly hollow with little meat when preparing for a cook. Still, duck does change the menu and keep things interesting. [p]I was thinking Asian so I first marinated the duck two hours with Lee Kum Kee Chinese Marinade. It's really good stuff.
Now the fun part. I started the cook with whole Chinese star anise smoke. Yup, that's a mighty nice smoke too. It brought my neighbor over asking what was I smoking with that spicy smell. "Whatcha cooking today Clay?" My son said it smells like pipe tobacco. I thought "cool". Just give the star anise a little water soaking and throw 6 on the coals. When the smoking slows down, throw 6 more on the coals. It's addicting aroma therapy.
Glazed the duck with Thailand sweet chili sauce. Comes in two heat levels- hot and very hot hot! I got the skin fairly crispy on top-yes, I had a little piece of skin. It pulled away nicely leaving the fat on the duck. Crunch-then sweet-then HOT! Yeah, it was fun. [p]Clay Q[p] [p][p][p][p][p][p][p][p]

GrillMeister

Clay Q,[p]Hmmmm. Looks good. Now all you need is the little Chinese tortillas and som plum sauce.