One of the pleasures of being in the education field is having time off during the holidays to spend with family and friends. Yesterday, I got a phone call from my daddy asking what I planned to do that afternoon. We ended up running errands together and as a last stop toured the meat department at our local Hitchcock's.
Now for those of you who know my daddy, he's quite an adventurous cook. As we scanned the choices of pork loins, butt roasts, and various chicken and turkey parts, my eye fell upon an odd shaped whole bird. Upon closer inspection, the bird in question turned out to be none other than our dear friend "daffy". Daddy was feeling up for a little adventure, so we added the duck to our cart and headed to check out.
After spending the night in my fridge soaking in a marinade of olive oil, water, lime juice and chipolte pepper marinade, we started the cooking process this morning. After allowing the oil in the marinade to "set" we coated the skin with McCormick's Season All. On chickens, this makes the skin taste amazing. We then tucked the bird's wings behind his back and sat him squarely down on a can of beverage that good southern girls never admit to drinking and sat him in the electric smoker for about 6 hours. When he came out, we covered him with an orange sauce that made him shine.
This was my first experience eating duck. I must say, it was definately a new taste. If you ever try one, be prepared. They are very greasy and have more fat on them that a chicken does. (probably to insulate them when they are swimming) The breast meat has a texture and slight flavor that reminds me of liver, but the dark meat is better. All in all, it was quite an experience- not necessarily one I'll be repeating any time soon!
Now for those of you who know my daddy, he's quite an adventurous cook. As we scanned the choices of pork loins, butt roasts, and various chicken and turkey parts, my eye fell upon an odd shaped whole bird. Upon closer inspection, the bird in question turned out to be none other than our dear friend "daffy". Daddy was feeling up for a little adventure, so we added the duck to our cart and headed to check out.
After spending the night in my fridge soaking in a marinade of olive oil, water, lime juice and chipolte pepper marinade, we started the cooking process this morning. After allowing the oil in the marinade to "set" we coated the skin with McCormick's Season All. On chickens, this makes the skin taste amazing. We then tucked the bird's wings behind his back and sat him squarely down on a can of beverage that good southern girls never admit to drinking and sat him in the electric smoker for about 6 hours. When he came out, we covered him with an orange sauce that made him shine.
This was my first experience eating duck. I must say, it was definately a new taste. If you ever try one, be prepared. They are very greasy and have more fat on them that a chicken does. (probably to insulate them when they are swimming) The breast meat has a texture and slight flavor that reminds me of liver, but the dark meat is better. All in all, it was quite an experience- not necessarily one I'll be repeating any time soon!
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