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D'Smith's Apple Wood Smoked Duck

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Uploaded on Oct 19, 2011

I'm making a couple of dishes using apple wood smoked duck. A whole duckling is seasoned with Chinese Five Spice, then placed in my outdoor wood smoker, using water soaked apple wood chips as the flavoring and slow smoking over low heat for 2 hours. I then butcher the duck, separating the legs, thighs and wings to slowly stew in the duck fat to make a confit. I remove the breast meat and score the skin and slowly render the breast fat over medium low heat for 10-12 minutes, then sear the flesh side for 3-4 minutes, basting with butter and duck fat. I serve the duck breasts with stewed lentils and a red lentil salad and serve with a port wine and balsamic gastrique for a low carb, high protein meal. Then I make duck confit quesadillas by adding the stewed duck leg and thigh meat along with crumbled feta cheese to flour tortillas and a drizzle of the port wine-balsamic gastrique, then toasting on a grill pan and topping with a roasted red pepper vinaigrette and my D'Smith's Wasabi Aioli. If I may say, these are damn good!!!

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