Recipe courtesy of Ducks Eatery

Whole Smoked Goat Neck

  • Level: Intermediate
  • Total: 17 hr (includes marinating time)
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/4 cup yellow curry powder, such as Blue Mountain

1/4 cup Vietnamese fish sauce 

2 1/2 tablespoons apple cider vinegar 

2 tablespoons soy sauce 

2 tablespoons palm sugar 

2 teaspoons ground cayenne 

1/2 tablespoon chopped garlic 

4 kaffir lime leaves, crushed

1 stick lemongrass, chopped

1 goat neck 

1 tablespoon unsalted butter 

1/4 cup white wine 

8 dried cherries

Cooked rice, for serving, optional

Chopped fresh cilantro or mint, for serving, optional

Directions

Special equipment:
a smoker and seasoned oak or hickory wood
  1. Mix together 8 cups water, the curry, fish sauce, vinegar, soy sauce, palm sugar and cayenne in a large nonreactive container until smooth. Add the garlic, kaffir lime leaves and lemongrass. Put the goat neck in the container with the marinade so that it is fully submerged and refrigerate overnight.
  2. Take the goat neck out of the marinade, reserving the marinade. Heat a smoker to 230 degrees F with seasoned oak or hickory wood. Put the goat neck in the smoker and cook, maintaining the temperature and brushing with the reserved marinade every 90 minutes, until a dark golden bark has evenly formed on the outside of the neck, about 4 1/2 hours.
  3. Preheat the oven to 325 degrees F. Put the smoked goat neck in a deep pan or pot and pour the marinade into the pan until it is covering two-thirds of the neck. Wrap the pot tightly with aluminum foil and cook until fork-tender, about 4 hours. (At this point, it can be finished to eat or refrigerated for up to 4 days.)
  4. Put the butter in a saute pan and turn to medium heat. Once the butter liquefies, transfer the goat neck to the pan and baste it with the butter using a sauce spoon. When the butter turns golden brown, deglaze with the white wine and add the dried cherries. When the white wine has reduced by half, mix in 2/3 cup of the goat marinade and continue to baste the goat until the mixture forms a thick enough sauce to evenly coat the back of the spoon.
  5. Place the goat neck on a plate by itself or over a bed of rice. (In the restaurant we serve it on top of a bed of coconut rice that we gently toss in Indian cow ghee.) Spoon the pan sauce evenly over the goat and finish with chopped cilantro or mint if using.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.