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Grilling a la plancha, in Spanish simply means, cooking “on the griddle”. If you don't have a carbon steel plancha griddle, a cast iron pizza pan or 18”x10” cast iron pan with handles will do. In a pinch, use your largest cast iron skillet. Smoking duck with sweet Western Cherry BBQ Smoking Chips
balances the deep earthy flavor of duck. Did you know that duck is lower in cholesterol and sodium than chicken? In addition, duck is high in protein, zinc, iron, and selenium.
This recipe was originally published on GrillingGrandma.com
Ingredients:
- 4-5 duck breasts
- 1 cup Italian Salad Dressing
- 3 tablespoons Jack Daniel's® Chicken Rub
- 2 tablespoons Jack Daniel's® Steak Seasoning
Ridiculously Easy Rub (for 5lbs of pork loin):
- 1/4 cup Jack Daniel's® Pork Rub
- 3 tablespoons Jack Daniel's® Steak Seasoning
- 1 tablespoon brown sugar
Glistening Glaze:
- 1/4 cup Cowboy® Smokehouse BBQ Sauce
- 1/4 cup agave syrup
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 1-2 teaspoons sriracha sauce
Instructions
To Prepare Duck:
Score the duck skin when it is straight from the refrigerator, nice and cold! Cut the duck skin diagonally, about 3/4” wide, with your sharpest knife.
To Marinade Duck:
In a large freezer bag, combine scored duck breasts and Italian salad dressing. Seal bag and lightly shake a few times to disperse dressing. Refrigerate for at heat 1 hour or up to overnight.
To Prepare Gas Grill:
Clean grill grates. Place Western Cherry BBQ Smoking Chips
in a smoker box.
Adjust grill for high heat just until the smoker box releases smoke, about 10 minutes. Once the smoker box has smoke drifting, adjust heat to 275°F indirect heat. Keep the smoker box over the hottest burner.
To Smoke Duck:
Remove duck from marinade and pat dry. Brush the grill grate with cooking oil. Place the duck, skin side down over indirect heat. Smoke for 20-30 minutes or until the duck reaches 120°F to 125°F.
To Crisp Skin on Plancha:
Adjust burners to direct heat. Raise the heat to 375°F to 425°F.
Place the plancha in the center of the grill, and heat for 3 minutes, with the lid down. A
Arrange the duck breasts, skin side down on the griddle. Brown the skin, and the fat renders, about 3-5 minutes. Flip the duck over a few times until the skin is crisp, the duck has browned, and the internal temperature has reached 135°F.
To Serve Smoked Duck:
Allow the duck to rest for 10 minutes. Serve smoked duck breasts whole or sliced crosswise and fanned out. Top with mango or fruit salsa.
Side Dish Suggestions:
Stone Fruit! Specifically cherries are used a lot in duck sauces. Peaches have a sweet tart balance that highlights duck flavor too.
Citrus! Oranges, tangerines and kumquats are my favorite citrus with duck.
Cranberry sauce is a tasty topping on smoked duck.
Fresh mango salsa tastes wonderful with smoked duck.
A buttery herb orzo or golden potato dish is tasty with smoked duck.
Grilled asparagus, garlic green beans, or a spring green salad with citrus vinaigrette, are great side dishes as well.
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
In this recipe from Grilling Grandma, poach lemon garlic shrimp in mesquite-smoked butter sauce, then ladle it over grilled baguettes to create an exquisite smoked shrimp scampi bruschetta.
Get the recipe from Grilling Grandma for hand carved ribeye steaks cooked on a gas grill and smoked with Western Hickory BBQ Smoking Chips. This recipe includes great tips on how to hand cut and source affordable ribeye roast.
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