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What spices to use with duck?

Bama Egger
Bama Egger Posts: 137
edited November -0001 in EggHead Forum
Going to Spatchcock a duck this weekend but have no idea what spices to use. Any suggestions?[p]Thank you,
Paul
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Comments

  • Citizen Q
    Citizen Q Posts: 484
    Paul,
    Try this one from Ming Tsai, it's excellent on duck.[p]Cheers,
    C~Q

    [ul][li]Citrus Herb Tea Rub[/ul]
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  • irishrog
    irishrog Posts: 375
    Paul,
    try chinese 5 spice powder, or some of the components of same. i.e. cinnamon, nutmeg, etc.
    I use the 5 spice powder I get in the chinese supermarkets. I prick the skin of the duck all over with a fork. This allows the rub to flavour the meat. It also allows the fat on the duck to run out when the duck is cooking. Remember to put a catch pan under the duck, or you will get a lot of flare up from the fat dropping on the charcoal or plate setter, depending on whether you cook direct or indirect.
    enjoy,
    Roger
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  • Clay Q
    Clay Q Posts: 4,486
    Paul,
    Like irishrog, I use Chinese five spice powder. I will marinate duck overninght in Chinese marinade(Lee Kum Kee) and I really like the flavor. If you want to have some fun, smoke with whole star anise. Man, that's exotic smokin. Just my opinion, I will not cook direct because of all the grease burning.[p]I'm all fired up with Chinese cookin- only one week away from Chinese New Year!!!!! So I'm woking and cookin stir frys this week, love it. I'll post a picture of my wok setup in the egg this coming week.
    "Gung hay fat choy!"
    Clay
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  • Bama Egger
    Bama Egger Posts: 137
    Paul,[p]Wanna thank all 3 of you for suggestions. Makes life that much easier.[p]Thanks again,
    Paul

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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    Citizen Q,
    Wow, that sounds interesting. I have not heard of using teas in a rub.
    Right away, I could see problems getting the ingredients for this rub. However, I can also see making a wet rub out of the fresh ingredients. Of course, the amounts would be far less.[p]Thanks for sharing,
    RhumAndJerk[p]
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  • Unknown
    Unknown
    Paul,
    Here is one I like
    Duck, Whole, Richard
    [p]1 3-5 Lb. Duck, Whole
    *********MARINADE********
    6-8 Whole Garlic Cloves
    1/2 Medium Onion, prefer sweet, but they all work
    1/2 Cup Rosemary, Fresh, if available
    1 1/2-2 Cups Italian Salad Dressing
    Black pepper, Fresh Ground, to taste
    2-3 Lemons, Juice only
    1/2 Cup Teriyaki Sauce, Optional but great if you like the flavor



    1 Place the ingredients in a blender and course puree, save some of the whole rosemary to sprinkle on the duck and fire. Pierce the duck with many tiny drain holes. This helps the marinade get in and the grease to get out. In a large container marinate 4-6 hours or overnight in the refrigerator
    2 I have a large BGE and I get it set up for an indirect with drip pan beneath with water, beer or apple juice, 2-3 cups. Get BGE to 325°-350°F. Place duck on a vertical rack and cook about 60-90 minutes. Have no clue about internal temperature Baste every 20 minutes or so with leftover marinade from drip pan. After 20 years of doing this in the oven and now BGE for last 4, I just kinda eyeball the bird like other poultry for doneness. CAREFUL not to dry out.
    3 If you have fresh rosemary the left over branches are great for smoke. For wood: I have used hickory, cherry, guava and a few others I have forgotten about. I do not like a lot of smoke because the duck can be over powered and it is an acquired flavor just to like duck for many people.
    *********SIDE DISHES********
    1 Fresh asparagus, Uncle Ben's Original Wild rice w/chopped water chestnuts, pine nuts, and diced scallions. Ronrico has a pecan flavor that is to die for with this dish. Also a couple of sweet onions quartered in heavy aluminum foil with pat butter, little powdered chicken boullion, pepper, tightly wrapped and placed on BGE for 30-45 minutes until soft to touch, IT'S HOT.
    2 Nice bottle of your favorite wine.


    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Author: Richard Howe[p]Source: Original, 05/25/90

    [p]

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  • Citizen Q
    Citizen Q Posts: 484
    RhumAndJerk,
    If you click around the site a little bit, he gives intructions for drying your own. That's what I do for the citrus and mint, just zest or chop and spread on a cookie sheet and place in a 150 degree convection oven for about 20 minutes. I've used green and black tea for smoke, too. It gives off a nice flavor.[p]Cheers,
    Sean
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