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Smoked Duck on Hot Water Cornbread with Pickled Cherry Jam, 9/11/13

Stephen Burrow

Clinton Presidential Center

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Hot Water Cornbread:

  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 1/2 tablespoon shortening
  • 3/4 cup boiling water
  1. combine all the dry ingredients (incorporating thoroughly)
  2. Add the boiling water and Shortening
  3. Stir until the shortening melts
  4. Heat a cast iron skillet over medium-high heat and cover the bottom of the pan with bacon grease or oil
  5. use a small ice cream scoop to scoop cornbread mixture into the hot cast iron (flattening into pucks with the back of the scoop)
  6. Sear both sides until golden brown (3-5 minutes total)

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Brine for Duck:

  • 3 cups water
  • 3/4 cup salt
  • 3/4 cup brown sugar
  • 1 orange quartered
  • 4 bay leaves
  • 4 whole cloves
  • 4 cloves of garlic
  • 1 shallot roughly chopped
  1. Bring to a boil.{} Once salt and sugar evaporate, cool in the refrigerator.
  2. Once cold, pour over a whole duck hen.{}{} Let marinade in the brine overnight
  3. Remove duck from brine.{}{} Rinse off brine and dry thoroughly with a towel.{} The duck is ready to smoke
  4. I suggest for a 6 lb hen, smoking at 250 degrees for 4-5 hours.

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Pickled Cherry Jam

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  • 2 jars Maraschino Cherries, juice and all
  • 1 cup Apple Cider
  • 3/4 cup sugar
  • 1/8 teaspoon ground clove
  • 1 star anise

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  1. Cook all ingredients until the liquid is cooked down to 1/6 of it's original volume.{} Chill in the refrigerator to set.

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