Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Duck Breast

EggSimonEggSimon Posts: 422
edited 12:24PM in EggHead Forum
Never cooked duck breast so far.

So, today was the first time :) :

Cedar planked and salt seasoned. Not more

P1020360.jpg

P1020362.jpg

direct high in the large:

P1020363.jpg

view w/o daisy wheel

P1020366.jpg

after 30 minutes:

P1020367.jpg

P1020369.jpg

P1020368.jpg

P1020372.jpg

P1020374.jpg

Comments

  • BobSBobS Posts: 2,485
    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.
  • EggSimonEggSimon Posts: 422
    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.

    P8153258.jpg

    P2142301.jpg

    How did you like the taste of the ones you cooked?
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • 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 6 eggs. Call me crazy, everyone else does!
  • BobSBobS Posts: 2,485
    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
  • BobSBobS Posts: 2,485
    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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.