• 1 whole boneless Muscovy duck breast
• 1/2 cup kosher salt
• 4 bay leaves, crushed
• 1 Tablespoon thyme (fresh if possible)
• 1 teaspoon crushed black pepper
• 12 cups washed baby lettuce
• 12 diagonal slices of French baguettes, toasted
• 6 ounces chevre cheese
• 1 1/2 cups clear vinaigrette
  

• Poultry may be smoked in appropriately sized foil pans or set directly on the oven's grills.
• To prepare poultry, clean, then salt inside and out. Season with Cookshack RibRub, Cookshack Spicy Chicken Rub, or place 2 teaspoons of Cookshack Spicy Barbecue Sauce Mix in the cavity. Use the resulting seasoned stock for gravy or sauce.
• Cooking time will vary with the amount being cooked, but will generally run 60 minutes per pound (of individual bird) at 225F. For example, a load of 3 pound chickens will take about 3 - 31/2 hours to cook.
  
• Always cook until juices run clear.
• Giblets may be placed in a foil pan and cooked with the bird.
• The most common poultry problems for new smoker users are dark skin and bitter taste. These problems are caused by using too much wood. Start out with the minimum recommendation in the Wood section of this cookbook, and gradually increase the amount until you have determined your preference.
• Recommended wood: Hickory or Apple

• 5 - 6 pound duck
• 1 apple, cut in 8 pieces
• Salt and pepper
• 2 ounces apple wood

Prepare duck for roasting, trim wings, neck, and tail. Season cavity, stuff with giblets, neck, wings, (do not use liver) and apple pieces.

Place in 225F smoker for 2-1/2 hours with apple wood. Remove cavity contents and allow to cool.

Cut duck in half, carefully removing all bones except wing and leg bones. Remove all excess fat.

Reheat in 400F oven, finishing under broiler to crisp skin. May be served with Plum and Cherry Chutney.

Plum and Cherry Chutney

• 1 pound fresh plums, pitted and diced 1/2"
• 3 ounces dried cherries
• 3 ounces dried currants
• 1 cup apple cider vinegar
• 1/4 cup water
• 1/2 ounce garlic
• 1 small yellow onion, 1/4" dice
• 1 small green bell pepper, 1/4" dice
• Salt, to taste
• 1 pinch ground ginger, fresh
• 1 Tablespoon orange marmalade
• 1/8 teaspoon ground cinnamon
• 12 ounces brown sugar
• 1/2 cup granulated sugar
• 1 pinch cayenne pepper
• 1-1/2 teaspoon mustard seed

Combine vinegar, water, onions, peppers, garlic, salt, mustard seed, ginger, marmalade, cayenne and cinnamon in a pan and bring to a boil. Simmer uncovered 15 - 20 minutes until onions are translucent. Add sugars, bring back to boil and simmer 1 hour. Add cherries, currants and plums, cook 15 minutes longer until thickened. Cool and reserve for service.

• 2, 1 pound. boneless duck breast trimmed, skin, scored, cut in half
• 1 Tablespoons fresh thyme, chopped fine
• 1 Tablespoon fresh sage, chopped fine
• 1 Tablespoon fresh parsley, chopped fine
• 2 Tablespoons soybean oil
• 1/2 Tablespoon kosher salt
• 1/2 Tablespoon brown sugar
• 1 Tablespoon grated orange rind

Combine the dry ingredients and rub over duck breast on both sides. Refrigerate overnight. Prepare smoker with apple wood and gently cold-smoke duck for 2 to 3 hours depending on amount of flavor needed. Chill well. At service, lightly broil duck breast to render out the fat from the skin, to medium rare. Thinly slice on a bias with skin side up.

• 1 Tablespoon shallots, chopped fine
• 4 Tablespoons sun-dried cherries
• 1/2 cup port wine
• 3/4 cup poultry or veal stock
• 1 teaspoon raspberry vinegar
• Salt, white pepper to taste

Marinate cherries and shallots in port wine for 1 hour. Simmer cherries and wine over medium heat until half reduced. Add stock and vinegar, simmer for 5 minutes. Check seasoning.

Yield: 4 servings

• 6 each boneless duck breasts doubles
• 2 oz. Morton’s Tenderquick
• 2 cups water

• ¼ cup green tea leaves
• 2 tbsp. raw rice
• 2 oz. brown sugar
• ½ tsp. dry orange zest
• 1 large cinnamon stick
• 2 star anise
• ½ tsp. black peppercorns

In an iron skillet roast peppercorns and salt to smoking until they snap, crackle, and pop. Let cool.

Spread thigh meat in suitable pan. Season with soy sauce and (optional) chili sauce. Layer and repeat process. Let stand 6 - 8 hours or overnight, refrigerated. Remove peppercorns and close skin on inside of thigh either by skewer or suturing. If desired add stuffing (peppers, sausage, roasted cracked peppercorns, more chili sauce, etc.)

Gently steam 30 minutes (or 8 - 10 minutes at 15 lbs. pressure) depending on size of meat and density of steam to an internal temperature of 120 - 140F. This process shrinks the skin and reduces the fat content. Too much heat breaks the skin.

Preheat Cookshack smoker. Build a small aluminum foil "boat" to fit wood box and fill with rice tea and brown sugar mixture. Smoke thighs on Cookshack Seafood Grill for one hour at 225F until internal temperature of meat reaches 160 - 180F. Serve sliced accordion-style with duck sauce and hot mustard at side rice and stir-fried vegetables of choice.

Inject turkey with 1/2 c. brandy along breast bone, leg, thigh, and wing joints. Season with poultry seasoning. Smoke-cook at 225F with hickory or apple wood for 10 - 12 hours.

Remove turkey from oven and let stand for 15 minutes. Slice and pour honey mixture over slices.