South Texas Barbecued Duck Recipes

Steps:

• Light a charcoal grill or smoker, or heat oven to 250.
• Make a dry rub by combining the cinnamon, coriander, cumin, black pepper and seasoned salt in a small bowl. Season the duck aggressively with the rub, applying it all over the body, inside and out.
• If smoking, place the duck on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill and place duck on the other, away from the direct flame, then cover the grill. If oven-roasting, place duck in a roasting pan, and put in the oven.
• Cook the duck for 2 hours or so, until it has taken on some color, then remove from the heat, and place on a large sheet of aluminum foil. Wrap the duck in the foil, using another sheet if necessary.
• Place the wrapped duck in a clean roasting pan, and put in the oven to continue cooking for 2 or 3 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.

Steps:

• Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
• Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat); bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here); bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
• Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
• Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
• Grill over indirect high heat (see my comments in my description) for 45 minutes (less if you like your duck rare); brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
• Remove from the grill and let rest for about 10 minutes before carving.
• Serve warm with remaining hoisin sauce -- we used a lot more sauce during the serving time!
• This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.

Steps:

• Split duck in half.
• Flatten and place on rack in shallow pan.
• Bake in a 375°F oven.
• Cook all ingredients for sauce for 5 minutes before using.
• Bast with barbecue sauce every 10 minutes while baking.
• Cook ducks until cooked through.

Steps:

• Following the directions in the proceeding recipe for Basic Roast Duck, roast the ducks for the three hours at 300 degrees, through Step 5. The final preparation can then be done immediately, or if more convenient up to one hour later.
• Preheat barbecue grill.
• Mix the soy sauce, orange juice concentrate, sherry vinegar, five-spice powder and chili oil together. Quarter the ducks and brush with this mixture.
• Barbecue the duck pieces, skin side down at first, for about 20 minutes, basting with the sauce.