Saturday, January 19, 2013

I'll be smoked for Christmas...


Tuesday 25 December
The weather was auspicious for the holiday, and by that we mean warm-ish and no snow.  This enabled us to fire up the smoker and smoke us some ducks for Christmas dinner.

We stacked one bird on the upper rack, another on the lower, which gave us three generous servings of smoked duck breast for dinner, as well as abundant leftovers and meaty bones for smoked duck stock.  The ducks came out mahogany dark, with rich skin and deep smoky flavor. 
To accompany the succulent breast slices, we made a batch of cranberry chutney, a platter of cornbread and sausage stuffing, and brussels sprouts with parboiled local chestnuts and shallots.  The chestnuts were a mite chewy, but that didn't stop the Christmas train of deliciousness from steaming into the station.

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