POETRY CLUB BBQ

• Marmalade Duck
• Coffee & Pepper Rubbed Chicken
• Pork with Southern BBQ Sauce
• Orange Mint & Mango Salad

Marmalade Duck 4 whole boneless duck breasts Marinade 2 star anise ½ cup of dry white wine (125ml) 1/3 cup of orange marmalade (75ml) 1 tablespoon of canola oil (15ml) 1 garlic clove, minced 1 teaspoon of ground summer savoury (5ml) ¼ teaspoon of freshly ground pepper (1ml) 1 teaspoon of dried chilli flakes (5ml) ¼ cup of brown sugar (50ml)

Combine wine, marmalade, oil, garlic, savoury and pepper into a small bowl.

Put duck into a clear plastic bag and pour marinade onto the duck.
Refrigerate for 4 hours or overnight.

Remove Duck from the marinade and discard plastic bag.

Score Duck skin fat with a crisscross pattern with a sharp knife.

Preheat grill to 350°F/180°C. Place duck on oiled grill rack. Close lid and cook for about 8 minutes fat side up. Make sure the duck is still pink inside.

Remove duck from grill, remove skin and discard, slice meat thinly.

Fan duck slices on warm plates and garnish with Mango Orange Sauce

Mango Orange Sauce
1 ripe mango
½ cup orange juice (125ml)
¼ cup liquid honey (50ml)
1 teaspoon ginger root chopped (5ml)
1 teaspoon of orange peel (5ml)
¼ teaspoon salt (1ml)
1/8 teaspoon of white pepper (0.5ml)

Combine mango, orange juice, honey, gingerroot, peel, salt and pepper into a small saucepan. Bring to a boil, reduce heat and cook for about 5 minutes or until fruit is soft. Remove from heat, cool slightly. Place food in processor and puree until smooth.

Return to saucepan to keep warm

Yield: 4 servings

Coffee & Pepper Rubbed Chicken 6 chicken thighs with skin and bone in 6 chicken drumsticks Rub for Chicken 2 tablespoons ground French roast coffee (30ml) 2 teaspoons freshly ground black pepper (10ml) 1 clove garlic, minced 2 teaspoons of cinnamon (10ml) 1 teaspoon of olive oil (5ml) 2 tablespoons brown sugar (30ml) Salt to taste

In a small bowl, combine rub ingredients. Rub all over chicken. Place in a plastic bag in refrigerator and allow to marinate overnight.

Oil grill and preheat grill to 350ºF /180ºC. Place chicken on grill and cook with lid down for 7-8 minutes per side.

Serve with Apple Slaw

Apple Slaw
2 granny smith apples, peeled, cored and sliced thin
1 chipotle, diced
1 teaspoon chipotle sauce (5ml)
The juice of 2 limes
¼ cup red onion, julienned (60ml)
¼ cup cilantro, chopped (60ml)

Add all ingredients to a small bowl, cover and refrigerate 1 hour before serving.

Yield: 6 servings

Pork With Southern BBQ sauce 4 10 ounce smoked pork chops Southern BBQ Sauce ¾ cup of low-salt chicken broth (175ml) ½ cup of freshly brewed coffee (125ml) ½ cup of ketchup (125ml) ½ cup (packed) golden brown sugar (125ml) 1/3 cup of grated onion (75ml) ¼ cup of rye whiskey (50ml) ¼ cup of cider vinegar (50ml) 2 tablespoons of Worcestershire sauce (30ml) 11/2 teaspoons minced canned chipotle chilies (7ml) 1-½ teaspoons of adobi sauce (7ml) 3 garlic cloves, minced ¼ teaspoons vegetable oil, divided (1ml) 6 cups hickory wood chips (1000ml)

Soak 2 cups of hickory wood chips in water for one hour.

To prepare barbeque sauce, pour cold coffee, chicken broth, ketchup and brown sugar into a skillet. Grate in onion and add mustard and Worcestershire sauce, chipotle, garlic and salt.

Place skillet over medium high heat and let mixture come to a boil. Turn heat to low.
Let simmer for 5 minutes.

To build smoke pouch, divide the soaked, drained wood chips on 2 sheets of aluminium. Place 2 cups of dry wood chips on top of each. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.

Preheat one side of the grill to 220ºF/ 100ºC and place one smoke pouch directly over the heat source. Close lid. Once barbeque is smoking, place the pork on the cool side of the grill and close the lid and smoke for 1 hour.

Remove pork from grill. Simmer in southern barbeque sauce for 10 minutes.
Place in refrigerator for 1 hour to allow flavours to infuse.

Serve hot or cold.

Yield: 4 servings

Orange Mint and Mango Salad 4 oranges 1 mango, peeled, cut from the pit and cubed 2 bananas, sliced 1 cup sliced fresh strawberries ¼ cup vanilla yogurt (50ml) ½ cup unsweetened, toasted coconut 2 teaspoons finely chopped fresh mint, plus a few sprigs for garnish (10ml)

Peel, seed and slice 3 of the oranges and place the slices in a large bowl. Add the mango, bananas, strawberries and coconut. Set aside

Grate 1 teaspoon of the zest form the remaining orange and juice the orange. Place the zest and juice in a small bowl.

Add the yogurt and chopped mint and mix well. Add to the fruit and mix well. Garnish with mint sprigs and chill for 2 hours and serve.

Yield: 4 servings



---