Duck Breast

EggSimon · February 2011

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:

BobS · February 2011

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.

EggSimon · February 2011

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

Florida Grillin Girl · February 2011

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?

Florida Grillin Girl · February 2011

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#

BobS · February 2011

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

BobS · February 2011

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.

Smokin' not stirred · February 2011

You could hit it with a torch as well, that's how I finish my confit.

Duck Breast

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