Charcuterie Style Brined Cherry Smoked Duck Breast

The Cen-Tex Smoker · November 2012

I brined 2 whole duck breasts and a whole yardbird in the poultry brine from Ruhlman/Polcyn's charcuterie book.

Both were out of this world. The cook was at 350 indirect with cherry chunks. The duck was pulled at 140, which was by accident. Meant to pull at 125 but was on the phone. I don't think I would have liked it that rare. The brine already made it super tender and juicy. My wife thought it was raw. It firmed up quite a bit in the fridge though and felt right. Absolutely delicious. I'm going to make my Duck Breast Canapé with it tonight and will post pics.

Here's the duck:

Yard bird to follow.

billyray · November 2012

Do you score the fat side of the breast, so it renders out more?

The Cen-Tex Smoker · November 2012

billyray said:

Do you score the fat side of the breast, so it renders out more?

I did not on this cook. I normally do but just wanted to see how it did this way. I normally cook it inside and don't brine (or buy a breast from Nueske's when I can). I'll never buy another one. This one was great

The Cen-Tex Smoker · November 2012

I didn't take any pics of the yard bird but I'll just say it was the juiciest, tastiest whole bird I've ever done. No seasoning at all other than the brine and cherry smoke. The skin picked up the cherry so much that it made it sweet and taste just like cherries. It even permeated the meat with a bright red color and sweet flavor. You would have never agreed that I didn't use some type of cherry rub. The brine was salty (but perfectly so) and the sweet from the wood was a perfect balance. Cutting board had moisture pouring off the sides when I quartered it up. I'll never by a rotisserie chicken again. Awesome.

Time to buy that new fridge..............

travisstrick · November 2012

Where are you getting your non enhanced birds? CM?

The Cen-Tex Smoker · November 2012

travisstrick said:

Where are you getting your non enhanced birds? CM?

whole foods

The Cen-Tex Smoker · November 2012

Posting the canapé now on its own little thread so I can bookmark it

Little Steven · November 2012

How do you get the l'accent et grave on that?

The Cen-Tex Smoker · November 2012

Little Steven said:

How do you get the l'accent et grave on that?

it just pops up on my iphone and ipad.

nolaegghead · November 2012

I'm not worthy!
^:)^

Griffin · November 2012

You da man!!

=D>

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Charcuterie Style Brined Cherry Smoked Duck Breast

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