Name: Smoked Duck Leg Quarters
Ingredients: 1 charcoal grill; Kiln-dried hardwood (typically a mixture of oak, cherry, and ash); Old newspaper or magazine; 2 oz kosher salt; 2 oz Paul Family Farms maple sugar; 1 tbsp turmeric; 1 tbsp ground ginger; 1 tbsp ground coriander; 2 tsp ground cardamom; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp ground black pepper; 1 tsp ground allspice; 1 tsp ground cinnamon; 3 Jurgielewicz & Son duck leg quarters

Description

Refreshingly cool

Ingredients

Scale

2 large English cucumbers
1⁄2 red onion
1 1⁄2 tbsp salt
1 1⁄2 cup Greek yogurt
2 tsp ground coriander
1 tsp ground black pepper

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Instructions

Slice cucumbers 1⁄4-inch thick, and julienne the red onion 1⁄8 inch thick. Mix in an appropriate-sized mixing bowl and add salt. Put cucumber, red onion, and salt mixture into a colander over a mixing bowl. Cover and place in the refrigerator overnight. This draws the moisture out, and seasons the cucumbers and onion.
The following day, rinse the cucumber and red onion well under running water in the colander. Let drain. Roll out a kitchen towel, and put the cucumber and red onion in the kitchen towel (cheesecloth also works well). Wring out excess moisture in the cucumber and onion and place in a mixing bowl.
In a separate small mixing bowl, whisk together Greek yogurt, coriander, and black pepper until well combined. Mix yogurt mixture into the wrung-out cucumber and onions. Fold together and enjoy.