Sausage-Game Recipes

 



Tea Smoked Duck with Smoked Walnuts


Ingredients


1/4 c. naturally brewed soy sauce
2 Tbs. plus 1/2 c. Chinese black tea
2 Tbs. Szechuan peppercorns, toasted and crushed
1 tsp. five spice powder
3 - 4 c. water, as needed
1 small duckling, about 4 1/2 lb., split
12 whole walnuts in shell
1/2 c. brown sugar
2 oz. hickory wood
Plum sauce
Mandarin pancakes (or substitute wheat tortillas)
6 scallions


Instructions

Mix soy sauce, 2 Tbs. black tea, peppercorns, and five spice powder with 3 cups water. Remove all visible fat from duck halves. Place in nonreactive bowl, cover with mixture, add additional water if necessary to barely cover. Crack walnuts slightly, but leave in shell and add to marinade. Marinate, refrigerated 24 hours. Mix 1/2 cup black tea, hickory wood, sugar. Put in smoker tray. Smoke-cook duck at 200°F about 2 hours or until meat thermometer registers 170°F at thickest point. Fifteen minutes before duck is ready, add cracked walnuts to the smoker.
Preheat broiler. Remove duck and walnuts. Shell nuts. If desired, broil duck briefly skin side up to crisp skin. Slice from bone, and serve with Chinese plum sauce, mandarin pancakes, whole scallions, and smoked walnuts. Serve warm or at room temperature.



Tea Smoked Duck with Candied Kumquats


Ingredients


3 - 5 lb. ducks

Marinade:
1 c. soy sauce
1/2 c. orange juice
1 Tbs. chopped garlic
1 Tbs. chopped ginger
1/2 c. sherry For Candied Kumquats:
1 lb. fresh kumquats
2 c. sugar
4 c. water
1 Tbs. fresh ginger
1/2 c. rum

Smoking Mixture:
1 c. rice
1 c. sugar
1 c. black tea


Instructions

Remove the leg, thigh, wing and breast from the carcass. Cut off wing tips. Marinate in: soy sauce, orange juice, chopped garlic, chopped ginger, and sherry for at least 1 hr. Place smoking mixture in foil "boat" in smoker'swood box. Smoke-cook duck at 225°F for 2 hours. Serve on bed of Basmati rice with the candied kumquats.
Yield: 6 servings
Recommended wood: Apple or Hickory Wood
Candied Kumquats Simmer kumquats, sugar, water, fresh ginger, and rum, for 2 hours.



Pecan Smoked Duck Breast with Orange Ginger Marmalade


Ingredients


12 oz. Muscovy duck breast
1 gallon water
1 cup salt
1 large onion, peeled and chopped
1 stalk celery, chopped
1 small carrot, peeled and chopped
1/4 cup white wine
1/4 cup white wine vinegar
2 cloves garlic, chopped
2 Serrano chilies, chopped
1 sprig fresh thyme
1 sprig fresh basil
1 sprig fresh cilantro
1 sprig fresh parsley
1 bay leaf
Orange Ginger Marmalade:
Rind from 4 oranges, matchstick
2 Tbs. minced ginger root
4 oz. brown sugar
2 oz. red wine vinegar
6 oz. orange juice
3 oz. demi-glace
Salt and pepper
Garnish


Instructions

Combine all ingredients except duck in a large stockpot over high heat and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and cool completely. Strain brine through a fine sieve.
Submerge duck in brine and soak for 1/2 hour per pound, minimum one hour. Remove from brine and shake off excess moisture.
Place in smoker and cold-smoke for 1 1/2 hours using apple wood.. Remove skin, place in smoker oven at 350°F for approximately 10 minutes. Remove, keep warm
Marmalade: Caramelize orange rind and ginger with brown sugar, add vinegar, orange juice and demi-glace. Cook 5 minutes to proper consistency. Salt and pepper to taste. Serve with 1/8" slices of medium rare duck breast.
Yield: 4 - 6 ounce portions



Smoked Pheasant with Cabernet Sauce


Ingredients


12 each pheasant breast and wing sections

Marinade:
3 cups Cabernet Sauvignon
1/3 cup red wine vinegar
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh thyme, chopped
1 Tablespoon salt
1 Tablespoon black pepper, cracked
1/4 cup olive oil

Sauce:
3 cups demi-glace
1 cup Cabernet Sauvignon
1 cup sliced mushrooms


Instructions

Wash pheasant and pat dry. Place marinade in a pan just big enough for pheasant. Pour marinade over the pieces and turn, coating all sides. Refrigerate for 24 hours.
Remove pheasant from marinade and place on hot charbroiler, cook on each side for 10 minutes. Load in smoker, and smoke at 200°F for 2-1/2 hours with apple wood. Remove and cool.
Cook sauce by heating demi-glace to a simmer, add wine and mushrooms and cook for 20 minutes. Hold warm for serving.
One hour before serving, place in hotel pan and cover each pheasant with Cabernet sauce. Cover pan with foil and bring up to temperature in a 325°F oven. Set pan out on buffet line or plate up.
Goes well with steamed fresh vegetables and wild rice



Hickory Smoked Duck Breast with Gulf Shrimp


Ingredients


6-8 oz. duck breast, skin on
16 ea. shrimp (10-15) P and D
Yellow Tomato Vinaigrette
1 c. orange juice
2 c. vegetable oil
1/2 c. rice wine vinegar
1 lemon 2 Tbs. parsley
2 Tbs. chives
1 Tbs. thyme
3 shallots, diced
1 clove garlic, minced
Salt and pepper to taste
1 pt. yellow tomato (red cherry may be substituted)
Garnish
2 lb. assorted baby field green lettuce, cleaned and drained


Instructions

For Vinaigrette: In large bowl whisk together all ingredients except tomatoes. Add tomatoes and gently toss.
Refrigerate covered for 24 hours. Stir before use.
For Duck: Place duck breast in smoker. Smoke at 200°F for 2 hours with hickory wood.
Grill shrimp.
Place 1/4 of lettuce on plates. Slice duck breast into six pieces. Place at bottom of plate fanned out. Top with grilled shrimp.
Yield: Serves 4



Smoked Duck Salad


Ingredients


4 duck breasts
Lowry's Seasoned Salt
McCormick's Lemon Pepper
1 pound bacon
1-1/2 cups chopped celery
1 cup mayonnaise
1 cup red seedless grapes, halved
1/2 cup chopped walnuts


Instructions

Rub duck breasts with Lowry's Seasoned Salt and McCormick's Lemon Pepper. Wrap bacon around each duck breast, fastening with toothpick.
Smoke-cook for 2 hours at 225°F in a smoker oven. Cool to room temperature and remove bacon. Using a food processor, chop coarsely. In a large mixing bowl toss chopped duck with walnuts, celery, grapes and mayonnaise.
Serve on bread as sandwich or with crackers as dip or hors d'oeuvres.
Recommended wood: hickory or apple



Smoked Muscovy Duck Breast Salad


Ingredients


whole boneless Muscovy duck breast
1/2 cup kosher salt
4 bay leaves, crushed
1 Tbs. thyme (fresh if possible)
1 tsp. crushed black pepper
12 cups washed baby lettuce
12 diagonal slices of French baguettes, toasted
6 oz. chevre cheese
1 1/2 cups clear vinaigrette


Instructions

Trim all skin and most of the fat from the duck breast. Generously coat with kosher salt. Rinse and pat dry. Coat the underside of the breast with a mixture of thyme, bay leaves and black pepper. Smoke at 145°F for approximately 15 to 16 hours in smoker oven. Let rest in the refrigerator overnight, then slice as thinly as possible. Mound 1 cup of baby lettuce, lightly dressed with a vinaigrette. Fan out 6 slices of duck breast off to the side and garnish plate with French bread topped with a good chevre cheese.
Yield: 12 portions
Recommended wood: Apple Wood



Apple Smoked Roasted Duckling


Ingredients


5 - 6 pound duck
1 apple, cut in 8 pieces
Salt and pepper
2 ounces apple wood
Plum and Cherry Chutney:
1 pound fresh plums, pitted and diced 1/2"
3 ounces dried cherries
3 ounces dried currants
1 cup apple cider vinegar
1/4 cup water
1/2 ounce garlic
1 small yellow onion, 1/4" dice
1 small green bell pepper, 1/4"" dice
Salt, to taste
1 pinch ground ginger, fresh
1 Tablespoon orange marmalade
1/8 teaspoon ground cinnamon
12 ounces brown sugar
1/2 cup granulated sugar
1 pinch cayenne pepper
1-1/2 teaspoon mustard seed


Instructions

Prepare duck for roasting, trim wings, neck, and tail. Season cavity, stuff with giblets, neck, wings, (do not use liver) and apple pieces.
Place in 225°F smoker for 2-1/2 hours with apple wood. Remove cavity contents and allow to cool.
Cut duck in half, carefully removing all bones except wing and leg bones. Remove all excess fat. Reheat in 400°F oven, finishing under broiler to crisp skin.
May be served with Plum and Cherry Chutney. Combine vinegar, water, onions, peppers, garlic, salt, mustard seed, ginger, marmalade, cayenne and cinnamon in a pan and bring to a boil. Simmer uncovered 15 - 20 minutes until onions are translucent. Add sugars, bring back to boil and simmer 1 hour. Add cherries, currants and plums, cook 15 minutes longer until thickened. Cool and reserve for service



Apple Wood Smoked Herb Duck Breast with Sundried Cherry


Ingredients


2, 1 lb.. boneless duck breast trimmed, skin, scored, cut in half
1 Tbs. fresh thyme, chopped fine
1 Tbs. fresh sage, chopped fine
1 Tbs. fresh parsley, chopped fine
2 Tbs. soybean oil
1/2 Tbs. kosher salt
1/2 Tbs. brown sugar
1 Tbs. grated orange rind
Sun-Dried Cherry Sauce:
1 Tbs. shallots, chopped fine
4 Tbs. sun-dried cherries
1/2 cup port wine
3/4 cup poultry or veal stock
1 tsp. raspberry vinegar
Salt, white pepper to taste


Instructions

Combine the dry ingredients and rub over duck breast on both sides. Refrigerate overnight. Prepare smoker with apple wood and gently cold-smoke duck for 2 to 3 hours depending on amount of flavor needed. Chill well. At service, lightly broil duck breast to render out the fat from the skin, to medium rare. Thinly slice skin side up.
Marinate cherries and shallots in port wine for 1 hour. Simmer cherries and wine over medium heat until half reduced. Add stock and vinegar, simmer for 5 minutes. Check seasoning.
Yield: 4 servings



Asian Tea Smoked Breast of Duck


Ingredients


6 each boneless duck breasts doubles
2 oz. Morton’s Tenderquick
2 cups water
SMOKING MIXTURE
¼ cup green tea leaves
2 tbsp. raw rice
2 oz. brown sugar
½ tsp. dry orange zest
1 large cinnamon stick
2 star anise
½ tsp. black peppercorns


Instructions

PROCEDURE Prepare the Morton’s Tenderquick and water and mix well. Submerge the duck meat in the brine and cure for 12 hours.
In a bowl mix all the dry ingredients well. Preheat the smoker to 275°F. Place the tea mix in the smoker box and place the duck breasts on the rack. Smoke for approx. 40 min or until the internal temp of the duck reaches 165°F.
Note: Remove the duck skin and reserve. Cure the duck skinless. When smoking, place the skin on top of the breast then after smoking remove it. This will give you a much leaner product.
SMOKE-COOKING Smoke-Cook Temperature: 275°F Smoke-Cook Time: 40 minutes
Recommended wood: Apple or Cherry



Smoked Duck Breast with Raspberry Sauce



Bacon Wrapped Duck Breasts