Boneless Duck Breast

TomM24

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.

Eggtucky

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:

Unknown

all your duck posts look so good, never done duck and want to.
do you get your duck at wegmans???
thanks
bill

TomM24

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

lowercasebill

thanks. another cook i have to add to my list
bill

MCG DAWG

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.