Written by Jeff Davis Visit :
Visit authors websiteInstructions
Smoked Duck
Step #2 - Cut or poke some small slits in the duck’s skin, being careful not to pierce the meat. This will allow the duck fat to drain more easily.
Step #3 - Spray outside skin of duck with cooking oil spray, then season generously with salt and pepper. Soak your wood chips in a bowl of water for at least 30 minutes before starting your cook. I used Apple wood, but any fruity wood should work. Try Peach, Maple, Cherry, or Pecan wood. Place the duck on the top rack with a oven safe bowl underneath to capture the duck fat for future recipes. Set your smoker at 225 – 250 and smoke for 2 – 3 hours, until internal temperature is around 160.
Step #4 - Once the temperature reaches desired temp, remove from smoker and set aside and allow to cool.
Pomegranate Sauce
Step #6 - Gather Pomegranate, a small bowl, wooden spoon and blender.
Step #7 - Cut the top off the Pomegranate where the stem is located, then use your fingers to break apart.
Step #8 - Use a wooden spoon and gentle beat the back of the Pomegranate over a bowl, the seeds should release into the bowl. Continue until you have all the seeds removed.
Step #9 - Add the seeds to a blender, pulse on high until all the seeds are liquefied.
Step #10 - Pour through a strainer into small saucepan. You may need to use a spoon to help work the juice through the strainer.
Step #11 - Place on saucepan on stove, setting heat to low. Add in maple syrup and salt. Let reduce by half. Remove from heat. Then pour into serving bowl or small ramekin.
Duck Quesadilla
Step #13 - Once the duck has cooled. Remove the meat from the duck, then either cube up or shred.
Step #14 - Added shredded duck meat to small skillet with tablespoon of butter. Season generously with taco season the warm through.
Step #15 - Place skillet on stove over medium heat. Butter one side of flour tortilla and place buttered side down in skillet. Add shredded duck meat. Added Cheese then sprinkle with a little salt. You can also add other garnishments here, like salsa, cilantro, green onions, green chilies and/or onions. Butter another flour tortilla and place on top. Optionally, you might consider covering the skillet with a lid to help melt the cheese.
Step #16 - Cook for a few minutes then flip to brown the other side, being careful not to spill the contents of the quesadilla.
Step #17 - Once both sides are browned and the cheese melted, remove from heat, and cut into quarters. Add pomegranate sauce to bowl, large enough to dip your quesadilla in.
