Duck and orange go well together right? So I thought that I’d try a Cointreau marinade the next time my friend Simon came round with a duck or two after a hunting trip.
Cointreau is a liqueur with a strong orange flavor, it also goes under the name of Triplice or Triple Sec so keep your eyes open for it in the liquor store. Grand Marnier would also make a suitable alternative.
Sugar is a great tenderzer of meat, not only is there added sugar, there's a good deal in the Cointreau too.
I didn’t have to wait long for the ducks so whilst Simon and my daughter Lucy cut open the ducks to remove the breasts I set about this marinade.
Throw everything in a marinade bowl and stir until the sugar has dissolved.
When you’ve zested the orange, slice it up and throw it in the bowl too. Cover and marinade the duck breasts overnight.
Before you prepare your smoker, remove the marinade from the refrigerator and hang them to dry for 2-3 hours. (I normally do this in the food chamber of my smoker hence why I don't fire it up straight away).
Smoke at 145°F or 63°C for two hours until the skin has taken on a deep brown coloration.