Rotisserie Duck from FireLake Grill House and Cocktail Bar

FireLake Grill House and Cocktail Bar inside Radisson Blu Mall of America celebrate the holidays in style. Their Executive Chef, Dinesh Jayawardena, stopped by to share the process for making rotisserie duck. Related links: Radisson Blu holiday packages: Shop in Your Slippers, Fly Over to the North Pole Twin Cities Live half-off exclusive deal Christmas at FireLake Grill House and Cocktail Bar This holiday season, receive a $20 gift card for every $100 in FireLake gift cards purchased. Learn more. Wild Acres Rotisserie Duck Ash Roasted Garnet Yam, Grilled Broccolini, Fig Rosemary Sauce From Dinesh Jayawardena, Executive Chef, FireLake Grill House and Cockail Bar, Radisson Blu Mall of America Plate up ½ Wild Acres Rotisserie Duck 1ea Ash Roasted Red Garnet Yam 5oz Grilled Broccolini 2oz Fig Rosemary Sauce Sea salt Cracked Toasted Black Pepper Brining Duck Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally, meat loses about 30 percent of its weight during cooking, but if you brine the meat first, you can reduce the moisture loss by as little as 15 percent. Additionally, brining enhances juiciness. The muscle fibers absorb the flavored liquid during the brining period. Some of this liquid will get lost during cooking, but since the meat is in a sense juicier at the start of cooking, it ends up much juicier and flavorful. Ingredients: • 3ea Duck • 2 gallons cold water • 1 cup kosher salt • ½ cup granulated sugar • 4 bay leaves • 6 sprigs of fresh thyme • 5ea orange squeeze with skin • 2ea lemon squeeze with skin • 8ea Cardamom pod, crushed • 1 tbsps Black whole pepper corn Method: Begin brining 120 hours (5 days) prior to cooking duck. Use a fresh duck completely thawed. Wash bird completely, removing giblets and neck. In a large stockpot, dissolve 1 cup kosher salt or 2 cups table salt in 2 gallons cold water. Add sugar, and stir until completely dissolved. Add bay leaves, thyme, orange, lemon, cardamom pod, whole black pepper. Place duck down in plastic container. Add brine mixture and place in bottom of refrigerator. Chill 4 days. NOTE: If desired, cut chill time in half by doubling all ingredients except water. Remove duck from brine, rinse well inside and out under cold running water. Completely dry bird using kitchen or paper towels. This step allows skin to become crisp during roasting. Smoking & Roistering Duck • After drying out the duck smoke in apple wood in pit smoker 21/2 hours to 3 hours at 120F degree. • Finish up in rotisserie oven, cook up medium rare. Fig Rosemary Sauce 2c Shallot diced 2tbs Soft butter 2c Brandy 4c Dry fig – cut in to half 1qt Chicken stock 1½c Sherry wine vinegar ½tsp Finley chopped Rosemary 3ea Orange – Zest 4tsp Cardamom powder Salt to taste Pepper to taste Method: • Sautee Shallots and butter, until caramelized • Add brandy and figs to above mixture, evaporate alcohol • Add chicken stock and sherry wine vinegar, cook to medium consistency • Add remaining ingredients, season with salt and pepper • Let cool room temperature Ash Roasted Red Garnet Yam 2ea Red Garnet Yam Kosher Salt flecks to taste Pepper to taste Method: • Place Skin on Yams in Hot Charcoal Ash • Cook until centers are soft, while the skin will be crispy • Slice to ½ inch thick and serve aside the Rotisserie Duck

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