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Boneless Duck Breast
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TomM24
Posts: 1,366
The duck breast was seasoned with Penzey's Smokey 4/S (Special Seasoned Sea Salt) and their Bankgok Blend
I should clean the grill if I am going to take pictures.
The duck was topped with' wickles wicked pepper rings, and olives and pimento. Broccoli with ranch dressing, buttered corn and Spicy Tuscan loaf with EVOO.
I should clean the grill if I am going to take pictures.
The duck was topped with' wickles wicked pepper rings, and olives and pimento. Broccoli with ranch dressing, buttered corn and Spicy Tuscan loaf with EVOO.
Comments
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Great lookin cook Tom!..I love those 'wickles' products and keep a jar or two of their pickles in my fridge at all times! :woohoo:
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all your duck posts look so good, never done duck and want to.
do you get your duck at wegmans???
thanks
bill -
Sometimes I get it at Wegmans but usually I get it from Griggstown Farm. They package for D'artagnan so the breasts in our Wegmans could very well be from Griggstown. They certainly look and taste the same.
I grill with the fat side down for most of the cook to end up with less fat. I pull them at 140 -145 -
thanks. another cook i have to add to my list
bill -
That's a massive duck breast. I'm going to assume it wasn't a wild bird you shot.
The ones I've been cooking from harvested ducks last season are only about 1/2 that size! :huh: Looks awful dang good.
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