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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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