Beer-Can Chicken by Steven Raichlen & Jim Lambrenos

Author:Steven Raichlen & Jim Lambrenos [Raichlen, Steven & Lambrenos, Jim]
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2002-07-20T05:00:00+00:00

2. Transfer the sauce to a bowl or clean glass jars and let cool to room temperature, then refrigerate, covered, until ready to serve. The sauce can be served chilled or at room temperature. It will keep refrigerated, covered, for several months.

MAKES about 2 cups

INDIRECT GRILLING

DUCKLING “A L’ORANGE”

When I was in cooking school in Paris in the 1970s, duckling à l’orange was the highest test of a chef’s mettle. The duck had to be roasted just so—skin crackling crisp, meat tender and juicy—and the orange sauce had to strike a perfect balance between the sweetness of the caramelized sugar, the acidity of the fresh orange juice, and the bitterness of the orange peel and marmalade. The garnish involved all sorts of surgical legerdemain, from decoratively fluting orange rinds to placing candles in the hollowed fruit like a jack-o’-lantern. It’s a lot easier, and just as tasty, to cook duck on the grill—especially upright on an open beer can. So, here’s an orange duck that a bubba can relate to (after all, it’s made with orange soda) but that would do a French man proud.

TIP: There are two techniques you can use to maximize the crispness of the duck skin: First, let the duck dry on a rack in the refrigerator uncovered overnight. I’ve made this step optional as you may not want to wait that long. Second, prick the skin all over with a sharp fork (I use a carving fork) to allow the fat to escape while grilling. When pricking the skin, be sure not to pierce the meat.

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