Horn Barbecue by Horn Matt;Miller Adrian;

Author:Horn, Matt;Miller, Adrian;
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2022-09-15T00:00:00+00:00

1 large duck or small wild goose

Kosher salt

¼ cup (85 g) thick molasses

1. Using oak wood, preheat the smoker to between 200°F and 225°F (93°C and 107°C).

2. Season the duck cavity well with salt, then brush the outside of the bird with the molasses. Season the outside of the duck with salt.

3. Place a drip pan in the smoker and place the bird in the smoker over the drip pan.

4. Smoke the bird for 4 hours, basting the duck with molasses occasionally throughout the cook, until the internal temperature reaches 170°F (77°C).

5. Let the bird cool completely, then carve it. Serve the duck cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear it in a skillet before slicing and serving.

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