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DP Duck Breast
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EggSimon
Posts: 422
Hello to all,
cooked a duck breast today. Used the DP recipe:
cooked a duck breast today. Used the DP recipe:
Comments
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Looks delish. What is the DP recipe? What temp and for how long? Indirect or direct!
Thanks,
RajuncajunThe problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
EggSimon: It's all YOUR fault!
I saw this post beFORE going to Restaurant Depot. Now I am going to be in trouble when Bubba Tim gets home! :pinch: I picked up 2 pakages of duck breasts, and a whole duck to boot! I couldn't get your photos out of my head! :laugh: That looks absolutley perfectly cooked! Nicely done! So duck is on the menu here this week, too! 
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Looks great Simon
RC - Check out the process at dizzypig.com -
LC,I got a whole duck in the freezer.Any suggestions for preparing it? :huh:
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MANY ideas...Is it whole WILD, or whole Farm raised?? Makes a huge difference...but glad to help!
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Whole,bought at Kroger.I have cooked many Wid Duck Breasts.This is my first whole storebought one.A little nervous about this. :S My Mom used to make a Killer Duck-n-Dressing!
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Mine is thawing as I type...will keep you posted! Likely going for an Asian flava...but you never know!!
Two to three days wait for the post. 
Happy Easter to you and yours!! -
...I am home and you ARE in trouble! and I don't want to hear any BS that our fridge(s) are too small either! SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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That looks spot on!
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Works great on the stovetop too. It's been raining for days here in SW Missouri, and I didn't want to be cold and wet, so I dusted a couple duck breasts with Tsunami Spin and dropped them in my very old cast iron skillet, adjusting the fire on the gas range to get the fat rendered and the skin crisp, then into the oven for a few minutes to finish. A little Minnesota wild rice and a little Washington asparagus... dayum good eats!
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RUT ROW!!! :blink: :huh:
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That looks delicious. I may need to give that a try.Large and Small BGE * www.quelfood.com
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Newbie here - where is the DP Duck Breast recipe? Thanks!
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