• 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.

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

SMOKING MIXTURE

• 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

PROCEDURE
Prepare the Morton’s Tenderquick and water and mix well. Submerge the duck meat in the brine and cure for 12 hours.

In a bowl mix all the dry ingredients well. Preheat the smoker to 275°F.

Place the tea mix in the smoker box and place the duck breasts on the rack. Smoke for approx. 40 min or until the internal temp of the duck reaches 165°F.

Note: Remove the duck skin and reserve. Cure the duck skinless. When smoking, place the skin on top of the breast then after smoking remove it. This will give you a much leaner product.

SMOKE-COOKING
Smoke-Cook Temperature: 275°F
Smoke-Cook Time: 40 minutes
Hold Temperature: n/a

---

Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago.

Yield: 8 portions

• 2 Tablespoons vegetable oil
• 1 cup cornmeal
• 1 teaspoon ground cumin
• 1 cup buttermilk
• 2 cups diced smoked chicken
• 1 cup picante sauce or salsa
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon lime juice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup diced green onions
• 1/4 cup diced red peppers
• 1 jalapeno pepper, minced

Preheat oven to 400F. Brush oil over surface of a 10-1/2" black cast iron skillet or similar-sized ovenproof skillet. Place into preheated oven until hot, about 5 minutes.

While pan is heating, blend corn meal, cumin, and buttermilk together.

Carefully remove hot skillet from oven and spoon corn meal mixture into it, spreading evenly. Return to oven, bake just until firm and set, but prior to turning brown, about 10 to 15 minutes. Mix together smoked chicken, picante sauce, Worcestershire sauce, lime juice, thyme and allspice, blending well.

Remove skillet from oven, spread chicken mixture over, spreading to cover entire surface. Sprinkle with cheese, green onions, red peppers and jalapeño pepper, bake until bubbly, approximately 10 to 12 minutes. Remove from oven, cut into wedges and serve hot from skillet.

• One 4 pound bone-in turkey breast
• Rye bread
• Pastrami
• Red cabbage coleslaw
• Swiss cheese

• 3 whole chickens about 3 lbs. each
• 2 cans of dark beer
• 4 tbsp. Cookshack Chicken Rub

WOOD

• 2 oz. mesquite

PROCEDURE
Preheat the smoker to 275°F.

Place the open beer can on a small sheet pan.

Rub each chicken all around with 1 tbsp. of Cookshack Chicken Rub.

Place 1 tbsp. of Cookshack Chicken Rub in each beer.

Place the chicken on the beer can feet down in the cavity.

Place the chicken on the smoker rack.

Smoke-cook until it reaches an internal temp of 165-170°F (approximately 3 hours). Split in half and serve at once.

SMOKE-COOKING
Smoke-Cook Temperature: 275°F
Smoke-Cook Time: 3 hours
Hold Temperature: 140°F

---

Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago.