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December 2008

Washington DC International Wine and Food Festival - $10 Discount on Tickets

DchomelogoLooking for a gift idea for your favorite DC Foodie?  Whether you're looking for holiday inspiration or hoping to get a jump on your Valentine's Day shopping, the 10th annual International Wine and Food Festival could be just what you're looking for.

Taking place on February 14th and 15th this year, the festival is an annual opportunity to taste your way through wines from 200 wineries and an array of prepared and retail-ready foods.  But this is more than just your average "Taste of..." event; it is two days of rubbing elbows with your fellow foodies as well as representatives of all aspects of the food and wine trade, from vintners to sommeliers to celebrity chefs.

One of this year's top draws is likely to be Barton Seaver, formerly of Hook.  Seaver's focus remains on sustainable seafood, but he is no longer working in a restaurant kitchen so this is a rare opportunity to see him in action.  Other high-profile chefs scheduled to demonstrate their craft include Patrice Olivon of L'Academie de Cuisine and Christina Pirello of PBS' "Christina Cooks."

The Festival takes place in the Ronald Reagan Building and International Trade Center downtown (located at 14th and Pennsylvania Avenues, NW) and is open to the public from 2 PM to 6 PM each day, and there's a special "Grand Cru Wine Lounge" that will be open on Saturday for those with a taste for reserve wines and other upscale offerings at an additional cost.

Tickets are $85 per day before February 9th or $140 for a two-day pass.  After that date, the prices rise to $95 per day and $160 for both.  Tickets for the Grand Cru Lounge are currently $125 per person, and they will rise to $150 after February 9th.  But the folks at the Festival have invited readers of DC Foodies to save $10 when you purchase your tickets.  Just enter promo code "09FO10" when buying your tickets between now and December 31st, and you'll save $10 on the cost of a ticket.

This is one of the biggest events in Washington for food and wine lovers, and it just keeps getting bigger every year.  Take a look at the website and see if it's right for the DC Foodie in your life.  Talk about a great way to kick off your Valentine's Day celebration!

Curried Carrot and Sweet Potato Ginger Soup

Veggies_at_the_market Let’s face it - this time of year is difficult for lovers of fresh, local produce.  A majority of the farmers markets are closed, save for Dupont Circle, Eastern Market, Penn Quarter (until December 18th at least) and the one in Arlington; there are only so many things you can do with potatoes; and what the hell is this odd looking tuber thing in my CSA box?  Believe it or not, there are still plenty of fruits and vegetables in season in the metro DC area.  And I’m here to help you not only find them, but turn them into delicious, hearty meals. 

As I mentioned earlier, one of the biggest farmers markets open year round is the FreshFarm market at Dupont Circle.  Open every Sunday from 9 am to 1 pm (the starting time switches to 10 am in January), the market is a wonderful source for local produce, meats and dairy products during the colder months.  In  December, you can find an assortment of potatoes, turnips, onions, carrots, beets and a variety of greens (from arugula to kale).  While there are fewer vendors at the market during the winter, there are still more than enough from which to choose. 

Carrots_at_the_market Next Step Produce is a family-run farm in Charles County, Maryland that can still be found at the farmers market during the colder time of year.  The husband and wife team of Heinz Thomet and Gabrielle Lajoie use organic farming techniques to grow vegetables, fruits, herbs and flowers that they sell not only through Dupont Circle Farmers Market, but also through a CSA in Vienna and directly from their farm.  You can sign up to receive weekly lists of their harvested vegetables and place an order with them by a specified day.  Arrangements are then made for the customer to pick up their order.   Heinz and Gabrielle are also committed to teaching others about the benefits and techniques of sustainable agriculture.  They offer people the chance to work on their farm, located just 50 miles outside of Washington, DC to learn the principles of responsible and conscientious farming. 

The Farm at Sunnyside is another year round vendor at the local farmers markets, thanks to their four season farm production method.  Like Next Step Produce, The Farm at Sunnyside is a strong proponent of sustainable agriculture and using farming techniques that preserve the land for future generations.  Located in Rappahannock County, Virginia, this certified organic farm sells in season vegetables, tree fruit and eggs from free range hens.  Owned by Nick and Gardiner Lapham, the Farm at Sunnyside also operates a CSA (however, they are currently not accepting new subscribers) and sells their produce directly to restaurants in the Virginia, Maryland and DC areas.  The farm’s idyllic location (at the foot of the Blue Ridge Mountains) also makes it a favorite farm visit destination for Virginians.  You can find their products at Dupont Circle year round and at Penn Quarter Farmer’s Market until December 18th. 

Onions_at_the_market I stopped by both Next Step Produce and The Farm at Sunnyside recently and picked up some carrots, sweet potatoes, celery and onions.  Along with some garlic and thyme from my own CSA box, I decided to create a curried carrot and sweet potato ginger soup for my week’s lunch.  Because all soup requires a stock or broth of some kind, I opted to use the abundance of vegetables from my CSA to create a vegetable stock for the soup.  This is the perfect time of year to create vegetable stocks because there really is only so much you can do with carrots, celery and onions.  You can then freeze the stock using freezer bags, a freezer hearty container or in ice cube trays.  And since it’s winter, you will need a lot of stock for the many, many, many soups and pot roasts one inevitably makes when it turns cold.

Vegetable Stock

1 large onion, coarsely chopped
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
3 cloves garlic, coarsely chopped
2 sprigs thyme
2 bay leaves (the only item I did not get locally)
Freshly ground pepper
6 cups water

In a large pot, combine all of the ingredients and bring to a low boil.  Reduce the heat and allow the stock to simmer for one hour.  Remove from the heat and allow to cool to room temperature.  Strain out the vegetables and herbs and store the stock for later use.

Soup_1 Curried Carrot and Sweet Potato Ginger Soup

1 large onion, diced
3 cups cubed sweet potatoes
3 large carrots, peeled and diced
1 tablespoon freshly grated ginger
1 tablespoon Hungarian paprika
2 teaspoons curry powder
3 cups vegetable stock
2 teaspoons olive oil
Salt and pepper to taste

In a large Dutch oven, heat the olive oil over medium high heat.  Add the onions and sauté until tender (about five minutes).  Add the sweet potatoes and carrots and cook for two minutes.  Add the paprika, curry powder and ginger and stir to make sure the spices mix in with all of the vegetables.  Add the broth and bring to a boil. Reduce the heat, cover the Dutch oven and allow the mixture to cook for 35 minutes or until the vegetables are tender. Add the salt and pepper and allow the mixture to cook for another 5 minutes. 

Allow the mixture to cool to room temperature.  Working in batches, pour some of the soup into a food processor or blender and pulse until smooth.  Repeat the same steps until all of the soup has been blended. 

Celebrating 5 Years

I thought I would mention that yesterday was's five year anniversary. Yes, I said 5 years! If you had told me 5 years ago that this site would still be alive and kicking, I would've laughed at you. I just want to say thank you to all the loyal readers, and also, to all the writers who have helped out in the last year or two, because without them, this site would not still be around.

And now lets take some time to reflect upon some of the posts from the first month of this site...oh, what brilliant and eloquent prose...


2 Amys

Cactus Cantina

Recession Refreshment: Argentine Wines

So, did you guys hear? Apparently, we are in a recession, and have been for the better part of a year! (Wouldn't you have felt better not knowing that last part?). One wouldn't guess it looking at the wine industry; this year, luxury wines like first-growth Bordeaux and California "cult wines" have achieved their highest prices ever, with no diminishing demand thanks to burgeoning swarms of new millionaires in eastern Asia.

Of course, that's not the worst of it — thanks to the weakening dollar, almost all wines that enter the US grow more expensive by the month, so even regular jerks like us are getting burned. And it doesn't look like things are going to get any better, at least not until January 20th, when our new president will exit his pupa stage and use his magical Hawaiian voodoo powers to save us all. Until that happens (fingers crossed!), the rank and file wine drinker will have to look to less storied locales for his $15-and-under fix. With that, I am pleased to unveil a new series of articles featuring the world's undervalued wines, which are great in good times, but a godsend in bad. First up, Argentina.

An easy rule of thumb for finding value is to seek out areas whose currency is worth even less than ours (thats why my Old Navy fleece was made in Bangladesh — Yay free trade zones!). Despite being one of the bigger economies in South America, Argentina has had a rocky run in the 20th century, and though now on the ascent, a history of huge foreign debts have left their Peso pretty damn inflated. Add to this a cultural winemaking tradition and recent modernization of the industry, and Argentine wine adds up to one of the most undervalued commodities in the western hemisphere.

Barrancas_3 Like most of the new world, Argentina grows a variety of classic French varietals, but the Argentines have undoubtedly had the greatest success with Malbec. Once a unknown blender in a handful of Bordeaux wines, Malbec is now a major player thanks to an uncanny propensity for making great wines in South American soil. Though there are countless great values to be had, one of the best I have come across in months is the Domiciano de Barrancas Malbec 2005 (about $11). Where some Malbecs are over the top and tannic, this one displays real finesse, with plums and strawberries on the nose, mild tannins with just a hint of vanilla thanks to barrel fermentation, and an unexpected acidic presence that brings it all into balance.

Escondid_2 Merlot, another hitherto wine pariah, also grows exceptionally well in Argentina. In Mendoza, the northwestern region that most great Argentine wines call home, Merlot is one of the most widely planted red grapes, and yields wines of unexpected character. The Gouguenheim Valle Escondido Merlot (about $10) has been a favorite of mine for years, and the 2006 does not disappoint. Where most similarly priced domestic Merlots Lindo come off syrupy and limp, the Gouguenheim is both lush and crisp, balancing out flavors of blackberry and currants with just the right amount of oak. For those looking for something a little lighter, try the Alta Vista Finca Monte Lindo Merlot 2005 (about $10), which was featured in Wednesday's Washington Post. Though similarly concentrated, this Merlot is more spicy and jammy than the Gouguenheim, with a lot less oak influence.

Lalinda A lesser known but equally important varietal, Tempranillo is gaining ground in Argentina. The dominant grape of Spain's reknowned Rioja, Tempranillo has quite the pedigree for long lived, expensive wines. Reputation aside, the grape is more commonly the parent of soft, early drinking reds on both sides of the Atlantic. Several Argentine growers have experimented with this grape with encouraging results, my favorite of which is the Luigi Bosca Finca La Linda Tempranillo 2006 (about $9). Ripe red fruit and caramel flavors mingle on the palate, leading to a soft tannined, coffee accented finish.

Mayol_4Argentine whites, if a bit less common than the reds, also offer some outstanding values. While quality Chardonnays are beginning to make an appearance, lighter white varietals have long been one of the country's lesser known fortes. If your taste tends to the more mild, try a Torrontes, an obscure European varietal which, like Malbec, has found its true home in South American soil. All Torrontes display a distinctly floral nose like the more well known Moscato d'Asti, but with far less sugar and a certain citrus quality. I particularly like the Luigi Bosca Finca La Linda Torrontes 2007 (about $9), sister wine to the aforementioned Tempranillo, for its unusual depth for the price. If you prefer your whites a bit more acidic, Sauvignon Blancs from Argentina offer a unique perspective on the grape, often falling in between the grassy, austere French style and the more fruit driven versions of New Zealand and the US. The Familia Mayol Sauvignon Blanc 2008 (about $13) has just such a profile, displaying straw and green spice character on the nose, with white peach and lime on the palate and a bracing acidic finish.

Well, there's a little something to take your mind off our compounding economic woes — if your still depressed after a couple bottles, take one of these, and call me in the morning. Stay tuned for more Recession Refreshments in the near future... though hopefully, not for too much longer.

White Potato Pie

I won't bore you with all the creative things I did with turkey and ham leftovers this week. You've probably had plenty and are well rested from all that tryptophan. Instead, I'd like to focus on that impending doom known as the office potluck.

Some of us will not suffer through this season's round of crock pot meatballs, box-made brownies or eight kinds of soda (because there are always at least eight people who think they're doing us all a huge favor by bringing soda). But some of us will. Some of us will sit in a conference room and think to ourselves, “Why did I make 3 pounds of home made tortellini, in my grandmothers secret sauce, only to sit here amongst work friends and watch it get gobbled up, while I eat a turkey sub that somebody picked up on the way to work?”

I digress.

So take my advice, and don't slave over a hot stove, with fresh pasta dough, until the wee hours of the night. Don't spend hours stirring marinara. And whatever you do, do not haul your crock pot the two miles you walk to work each morning. Keep it simple. Make white potato pie.

The recipe originates from somewhere in the Delaware/Maryland area. My grandfather (who's been making this pie for 70 years) claims it's a poor man's dessert, created by those who could afford few resources. As a child, it was never presented as such, and we devoured it in spite of peanut butter pies, chocolate chip cookies and pumpkin pie. It's that good.

It's also a simple dish that uses ingredients you may already have at home. And if you must take that trip to the grocery store, you won't spend a lot on the things you need.

So, in the spirit of my broke ancestors and the potlucks all over the DC area, I give you white potato pie, or as we refer to it in my childhood home...

Pop Pop's Potato Pie
3 eggs
2 c. light cream
2 cups mashed potatoes
1 cup sugar
1 1/2 tsp.  vanilla
1/4 tsp salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 nine inch unbaked pie shells

Preheat oven to 350.  Separate egg yolks from whites. Reserve yolks. In a mixing bowl, beat the egg whites with mixer until stiff peaks form. Place this bowl in the refrigerator.
In a separate bowl, beat egg yolks.Stir in cream, mashed potatoes, sugar, vanilla and salt.  Beat until smooth. Take the bowl of stiffened egg whites and fold into the mixture. Lumps are ok- this is to form a chiffon texture throughout the pie. Pour the mixture into the 2 pie shells, and sprinkle with nutmeg and cinnamon. 

Wrap the edges of the pie with tin foil, covering the rim of the crust. Place pies on the center rack of your oven, and bake for 25 minutes. Remove pies from oven, remove tin foil, and place pies back in the oven, cooking another 15 to 20 minutes, or until the crust is done.

Allow the pies to cool before serving.

Tea Time in Annapolis

Capital_teas_entrance In the shadow of the State House building in Downtown Annapolis sits a quaint, unassuming little shop.  On one of my recent visits to Annapolis, I stumbled upon Capital Teas while meandering down one of the many side streets jutting off of Fleet Street.  As soon as I walked in, the strong aroma of pumpkin filled my nose.  One of their autumn tea blends, Pumpkin Spice, was brewing in a lovely crystal teapot fitted with a loose tea infuser.  This was no ordinary tea shop – this was a tea shop for tea lovers. 

Open for a little over a year, Capital Teas brings the traditions of co-owner (and Maryland resident) Manelle Martino’s family to life.  Tea planters and merchants for five generations, Manelle has continued in her family’s footsteps by opening Capital Teas in the heart of Downtown Annapolis.  Buying from wholesale tea distributors from around the world, Manelle has created a vast and varied selection of teas from which tea connoisseurs can choose.  Herbal, green, black and infused teas line the shop in crystal and silver tins, inviting shoppers to smell the various blends.  Dotted among the loose teas are a wide array of tea pots, tea cups, infusers and decanters.  A mug fitted with it’s own ceramic infuser and lid is emblazoned with an Asian inspired design, the Capital Teas logo or simply in one of many solid colors.  An art deco tea kettle fitted with its own tea infuser comes in bright, vibrant primary colors, including red, yellow and blue.  Silver tins labeled with various teas populate the shelves, often in gift towers wrapped in a single brown ribbon embossed with the Capital Teas name.  And presiding over all things tea sits a painting depicting the tea party in Alice in Wonderland, Mad Hatter and all.

Tea_selection_on_the_right When I first walked in, I was immediately drawn to the assortment of black teas, my personal favorites.  I was pleasantly surprised to find a nice selection of organic black teas among the many crystal jars of loose teas.  These blends included Organic Irish Breakfast, Darjeeling, Berry Berry and Rooibos blends, along with an Organic Oolong tea oddly called Slimming Tea (according to Capital Teas, this blend is “a fat burning tea with hints of orchid-like flavor”).  I picked up the Berry Berry and could immediately smell roses and a hint of hibiscus.  The robustness of the aromas filling the jars spoke to the strength and quality of the tea leaves.  While there were the standard Earl Grey blends (both regular and organic), there were also such variations as Versailles Lavender Earl Grey and Cream Earl Black.   The shop is also known for its three signature blends, Annapolis Treasures, Queen Anne’s Pearls and Sailor’s Delight.

Annapolis Treasures is a blend of green and black teas, accented with the flavor of peach.  Opening the jar and taking a whiff, the notes of peach became very apparent.  Trailing slightly behind, however, was a lovely hint of vanilla.  The Queen Anne’s Pearls blend has a more nutty flavor interwoven amongst the green and black teas.  The sales clerk told me it was almond I was smelling when she saw the puzzled look on my face as I tried to place the aroma.  When I got to the Queen_annes_pearls_tins Sailor’s Delight, my mouth instantly watered at the fresh smells of strawberry and papaya permeating the tea.  Also a green and black blend of teas, the Sailor’s Delight is one of the shops best sellers. 

All the other teas fell to the waste side when my eyes fell upon a jar labeled “Rose Tea”.  Growing up in Germany, rose and rose hip teas were common blends found in many households.  When we moved to the States, my mother had a harder time finding good quality rose hip and rose teas, even in the grocery stores on the Army bases.  The blends are either have weak rose flavors or are overpowered with an almost bitter after taste of burnt flowers.  To find a good quality blend of rose tea is difficult, even in this age of the Internet.  On my first visit to Capital Teas, I only bought 2 ounces of the rose tea blend because I wasn’t sure of its quality.  When I got home and brewed my first cup, I was in heaven.  The loose rose tea is populated with dried rose petals, giving it the right amount of rose flavor without overtaking the black leaves.  Even though it was cold outside, my thoughts immediately went to incorporating these flavors into an ice cream.  With my handy little automatic ice cream maker, I set about trying to recreate the rose tea in the form of a frozen treat.

Finished_rose_teaRose Tea Infused Ice Cream
1 cup whole milk
2 cups heavy cream
1 teaspoon vanilla
3/4 cup sugar
2 to 3 tablespoons loose Rose Tea (2 if you want a lighter rose flavor and 3 for a stronger one)

In a medium saucepan on medium heat, combine the milk and cream.  Pour in the sugar, whisking until it has dissolved into the liquid.  Stir in the vanilla and then add the loose tea.  Stirring consistently (this is to keep the loose tea from sticking to the bottom of the pan), allow the mixture to steep for 5 to 10 minutes (steep longer for a stronger flavor).  Keep an eye on the flame to keep the mixture from boiling.  Once the mixture has steeped long enough, remove it from the heat.  Using a sieve, separate out the tea leaves from the milk and cream mixture and pour the mixture into a bowl.  Refrigerate it for at least thirty minutes, allowing the mixture to completely cool.  From this point, follow the manufacturer's instructions for your ice cream machine.  Once the mixture has churned into an ice cream, place it in a freezer safe container and allow the ice cream to harden to your preference.

If Downtown Annapolis is too far, visit Capital Teas website where you can purchase teas and all things tea related to be shipped anywhere in the United States.  Capital Teas, located at 6 Cornhill Street, is open seven days a week (closing at 6 pm during the week and 7 pm on Friday and Saturday.  However, on my many visits, I have found the knowledgeable and friendly staff and the relaxing environment to be as much of a draw as the teas itself.

Smoking and freezing

Image010I understand why some people say Labor Day is the official end of grilling season. I understood it acutely on a recent Saturday morning as my breath fogged the air in front of me.

As much as I believe that grilling is a year-round activity, there are a few things that are better done during the warmer months. Smoking meat is on the top of that list.

Rather, smoking meat was on the top of that list.

Smoking is part of the barbecue family of cooking techniques. It's a low and slow process. Grilling, by comparison, is hot and fast. When you’re smoking or barbecuing, you’re effectively baking in the great outdoors. When you’re smoking or barbecuing in the winter, you’re baking in a walk-in freezer.

The ambient temperature is constantly trying to cool the smoker off, which makes it that much harder to maintain proper cooking temperatures within the smoker.

I was talking to some friends about this a few months ago when I realized I wouldn’t have time to smoke another pork butt this year (yes, these are the kinds of conversations I engage in). I told Sarah and Andy about how much of a pain in the ass it would be to try and keep my little bullet smoker hot enough, long enough (26 hours) to properly cook a butt.

Image001 That’s when they mentioned their smoker. It seems the guy they bought their house from left behind a 738 sq. inch smoker, replete with firebox and smokestack.

Would that work in the winter, they asked?

I didn’t know, but I’d find out. That’s how I came to find myself outside their house on a 32 degree morning loading two ducks, a chicken and a few sausages into their smoker.

Because I didn’t know whether I could smoke anything on such a cold day, I decided to skip the 8 pound pork butt and improve my chances with the smaller birds and Italian sausages. To help the process even more, I butterflied the birds and laid them flat on the grill.

Image004_3As it turned out, the butt might've worked. I assumed it would take between five and six hours to smoke the birds and sausages. It took about three.

Unlike my little bullet smoker, which only has a small pan to build a fire in, I was able to build a big and hot fire in the firebox. I was also better able feed the fire and use larger pieces of wood throughout the cooking process. That meant the interior of the smoker stayed hot enough, consistently enough, despite the freezing temperatures outside.

The result? Smoky, delicious fowl and sausage. The sausages needed only about an hour, but came out of the smoker dark-skinned and juicy inside.

The birds were cooked thoroughly and moist. Even though they only got a few hours in the smoke, the flavor gently permeated the chicken and duck meat, standing up to the juniper beer glaze, barbecue sauce and Chinese five-spice powder that seasoned the birds.

So can you smoke meat in the winter? Absolutely. Is it a good idea to take on a project that requires you to hang out outside in freezing temperatures? Probably not.

But the results sure are good.

Image037 Smoked chicken

1 5 1/2 lb. chicken, butterflied

1 1/2 cups of barbecue sauce

1/2 cup of barbecue rub

Guinness barbecue sauce

1 cup Guinness beer

2 cups of ketchup

5 cloves of garlic, minced finely

1/4 cup Worcestershire sauce

3 tbs. brown sugar

3 tsp. cracked black pepper

2 tsp. salt

1 tsp. cayenne

1 tsp. liquid smoke

The night before, rub the chicken thoroughly with barbecue rub, making sure to get it under the skin as well as on it. For smoking chicken or pork, I use Steven Raichlen's barbecue rub. However, I use garlic and onion powder rather than flakes.

For the barbecue sauce, I use my own, which is a spicy Guinness-based sauce. You can also use your favorite commercial sauce. If you make my barbecue sauce, simply combine the ingredients in a sauce pan and cook uncovered over low heat for 20 minutes.

When you're ready to smoke, build a fire in the firebox and place a pot of water or apple cider inside to keep the air moist. You will have to refill the pot every couple hours.
I'm not fussy about the wood I use for heat. For the smoke, I use cherry wood chips.

Butterfly the chicken and place the bird inside the smoker skin-side up. After three hours, use a thermometer to check the temperature. If it's between 170 and 180 degrees, the chicken is ready to come off.

You'll notice that the skin of the bird has turned black. It's not burned, it blackened by the smoke. This is called the bark. I usually peel the skin off the bird and dice up about half of it to mix in with the chicken.

After the bird has rested for about 10 minutes, pull the meat off the carcass. Cut into bite-size pieces and mix with the diced skin and barbecue sauce.

Image023 Juniper Duck

1 duck, butterflied

1 tbs. of juniper berries, crushed

2 tbs. of brown sugar

2 tsp. of black pepper corns, crushed very lightly

2 cans of Guinness beer

Sea salt and pepper to taste

When you're ready to smoke, build a fire in the firebox and place a pot of water inside to keep the air moist.

Butterfly the duck and season with salt and pepper and place in the smoker skin-side up. Smoke for about 3 hours or until the internal temperature reaches 170 to 180 degrees.

Begin preparing the glaze by combining the beer, juniper berries, pepper corns and brown sugar in a sauce pot. Bring to a boil and then turn down the heat so the sauce simmers uncovered. When the sauce has reduced by about half and thickened, about 20 minutes, move off the heat.

After the duck has been in the smoker for about an hour, brush with the juniper glaze. Repeat every hour until the duck is done.

When the duck is cooked, remove from the smoker and let it rest for about 10 minutes. Then, carve the meat off the carcass and brush with the remaining juniper glaze.

Image025 Chinese five-spice duck

1 duck, butterflied

2 tbs. of Chinese five-spice powder

Sea salt and cracked black pepper to taste

The day before, rub the duck thoroughly with the salt, pepper and five-spice powder, making sure to get the seasonings under the skin.

When you're ready to smoke, build a fire in the firebox and place a pot of water inside to keep the air moist.

Butterfly the duck and place it in the smoker skin-side up. Smoke for about 3 hours or until the internal temperature reaches 170 to 180 degrees.

I served the duck with -- what else? -- duck sauce.