smoked duck sandwich (a la LC)

cdnewman

After yesterday's ducktastrophe/soot fest and this morning's failed attempt to burn off said soot (soot gone, but gasket melted and fused, took an hour to get egg open) I needed a win. Little Chef's cured/smoked duck obliged:
48 hour cure, only mod was adding some ginger and black tea. 2 hour rinse, 24 hour air dry in fridge. Rub is Chinese 5 spice. Egg at 275, smoke from cherry and a tea packet, off at 160. Sorry, no before pics:

Got some interesting root veggies at the farmer's market yesterday, so rendered the extra duck fat, made a drip pan of the sliced carrots/kolrabi/onion. I left it on the egg at 350 for 30 min after duck finished:

Had some of Jim Lahey's no-knead stecchi from this morning:

Sliced up a mango (what I didn't "taste for ripeness"):

Plus hot mustard and local fresh chevre:

Put it together:

And got this:


Thanks to Little Chef for the cure recipe. Mixture of tea and cherry made for a sweet/earthy mix that went great with the mango and chevre.

Root veggies were great. Duck fat and runoff from the smoking duck gave it a spicy edge and the smoke mellowed the bitterness of the kolrabi.

Just wish I got a bit more rise out of the stecchi, but what I get for keeping the house at 62.

Enjoy the week,
Chris

cookn biker

Mmmm, mmm, mmm!!
Sereously, what's up with the lack of rise? :laugh:
Great cook!!!

2Fategghead

cdnewman, Great looking post. Makes me want some duck. Tim :P

Firetruck

Nice job, that hole looked like maybe you used "triple b" shot :laugh: