Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Duck Breast
Options
EggSimon
Posts: 422
Never cooked duck breast so far.
So, today was the first time :
Cedar planked and salt seasoned. Not more
direct high in the large:
view w/o daisy wheel
after 30 minutes:
So, today was the first time :
Cedar planked and salt seasoned. Not more
direct high in the large:
view w/o daisy wheel
after 30 minutes:
Comments
-
That looks good, but I would suggest direct, skin side down for most of the cook next time. You will get crispier skin. You might want to look on the Dizzy Pig site for their recipe.
-
BobS wrote:You might want to look on the Dizzy Pig site for their recipe.
Haven´t found that recipe. Can ya add here the link ?
Thanks
Simon -
I did not see a duck breast recipe on the DP website.
I use cast iron and sear the breast skin side down. Then flip over for just a few minutes.
How did you like the taste of the ones you cooked?Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Here is the Dizzy Pig recipe - Frank from Houma posted it.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=958895&catid=1#Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Wow do I feel foolish, because I cannot find the recipe either. It turns out the recipe is not on the DP site, but was in one of the DP newsletters (see below). I have not made it myself, but Chris made it at the Waldorf, after party and it was excellent.
http://www.dizzypigbbq.com/NewsletterPDFs/DizzyPigNewsletter3.pdf -
Faith,
That really looks good! The skin is fantastic looking.
It got me to thinking about a reverse sear. How about putting the duck on at 250 and slowly bring it up to about 120 internal and then throw it on a griddle for a fast sear.
The extra time on the grill would give it some great flavor. -
You could hit it with a torch as well, that's how I finish my confit.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum