Dulac Duck with Yorkshirse Pudding

Custom Catering's

Dulac Duck with Yorkshire Pudding

Yield - 24 Dinner Servings

Ingredients
12 LONG ISLAND 4-5 LBS DUCKLINGS
1/4 CUP MUSHROOM SOY
Dry Seasonings Mix
1 TBSP CRACKED BLACK PEPPER
1 TBSP WHITE PEPPER
1 TSP CAYENNE PEPPER
1 TSP GROUND CHILE POWDER
1 TSP SALT
1/4 TSP FRESH GROUND NUTMEG
2 TBSP SPANISH PAPRIKA
1/4 CUP GRANULATED GARLIC
1 TSP WHOLE THYME LEAVES
1 PINT SMOKED DUCK DEMI GLAZE (See Recipe)
DULAC DUCK YORKSHIRE PUDDING (See Recipe)
1/2 LB SMOKED PECANS (See Recipe)

Method
Preheat oven to 500F or highest setting. Wash ducks and remove giblets and necks. Blast ducks in oven for 30 minutes. This will remove most duck fat while not cooking the ducks. Reserve duck fat for Yorkshire pudding and allow ducks to cool to room temperature.

Use a large BBQ pit, smoker or regular oven and preheat to 250F. Massage duck skin with mushroom soy and sprinkle with dry seasonings mix. Place ducks breast side up in smoker. Test for doneness after 3-1/2 hours. Remove ducks and cool to room temperature. (About 30 minutes)

Debone ducks by splitting ducks lengthwise along backbone and breast. With a sharp filet knife, separate meat from ribcage, cut at wing and leg joints. Remove wing and leg bones by holding skin and twisting the bone. Reserve bones for smoked duck demi glaze. Duck should be in two pieces with skin attached to meat. Broil ducks skin side up for 5-7 minutes or until skin turns to graton (that's cracklings). Serve Immediately.

Wood Selection: Pecan, Hickory OR (Chef's Choice)

Plate Presentation Serve Dulac Duck with Duck Yorkshire Pudding. Top both with Smoked Duck Demi Glaze and Smoked Pecans.

Chef's Notes: Dulac is a small Cajun village sixteen miles due south of Houma in the Heart of Acadia. On cold winter mornings my uncle and I would hunt for the much sought after "French" Duck (that's a Mallard, for non-Cajuns). It seemed that we would always limit-out early, clean up quickly, and have an early supper. This recipe is inspired by those feasts.

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