Bermuda Cedar Smoked Duck & Old Fashion Cocktail

Ingredients

Yield:

3-4

• Bermuda Cedar Smoked Duck

  • 1 cup soy sauce or tamari (not low sodium)
  • ¼ cup white or red miso
  • 3 cups orange juice
  • 1 lime, quartered
  • 1 large knob of fresh ginger
  • several cloves fresh garlic, crushed
  • 1 onion, halved
  • 2–3 fresh chilies
  • cracked black pepper
  • 2 tablespoons honey
  • 3–4 sprigs fresh thyme or a pinch of dried
  • 1 whole duck (about 4 pounds)

• Bermuda's Old Fashion Cocktail

  • Maker’s Mark – 1 oz
  • Goslings Old Reserve Family Rum – ½ oz
  • Raw Sugar – 1tsp
  • Angostura Bitters - Drops
  • Maraschino Cherry - 2 pc
  • Lemon peel - 1 pc

Preparation

Difficulty:

Easy

Time:

30 MinutesPreparation

Total Time:

3 Hours

1. Bermuda Cedar Smoked Duck

   1. In a large saucepan, combine all the brine ingredients and bring the mixture to a boil. Remove from heat and let stand several minutes to cool.
   2. While the brine cools, remove the duck from its package, rinse and place in a large crock or food-grade bucket. Our duck fit nicely into a 1-gallon crock. Add 2 cups ice water to the brine to ensure that it is cool and dump chilled brine over duck. Add enough water to cover the duck completely. Cover and place in refrigerator overnight or up to 24 hours.
   3. When ready to cook, remove the duck and pat it dry with a cloth or paper towel. If using a rotisserie, truss the bird so the wings don’t burn. We smoked our duck using Bermuda Cedar. With the smoker temperature of 200 degrees place duck on middle rack. Cooking times will vary based on the weight of your duck, but should take 2–2 1/2 hours.
   4. Duck breast is considered a red meat and can be served rare: Use a meat thermometer to ensure that it has reached at least 140°. The remainder of the duck should reach 165°.
   5. Delicious served with stir-fried bok choy and garlic or a large salad of spicy greens (mizuna, arugula and tatsoi) in an Asian ginger dressing

2. Bermuda's Old Fashion Cocktail

   1. Put raw sugar, cherry, bitters & lemon peel into a rock glass & muddle.
   2. Place the ice cubes in the glass and pour the Makers Mark & Goslings Old Reserve.
   3. Garnish with Maraschino and Lemon.