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Charcuterie Style Brined Cherry Smoked Duck Breast

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,377
edited November 2012 in EggHead Forum
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:

Photobucket Pictures, Images and Photos

Yard bird to follow.
Keeping it Weird in the ATX

Comments

  • billyraybillyray Posts: 1,138
    Do you score the fat side of the breast, so it renders out more?
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • 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
    Keeping it Weird in the ATX
  • 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..............




    Keeping it Weird in the ATX
  • Where are you getting your non enhanced birds? CM?
    Be careful, man! I've got a beverage here.
  • Where are you getting your non enhanced birds? CM?
    whole foods
    Keeping it Weird in the ATX
  • Posting the canapé now on its own little thread so I can bookmark it
    Keeping it Weird in the ATX
  • How do you get the l'accent et grave on that?

    Steve 

    Caledon, ON

     

  • How do you get the l'accent et grave on that?
    it just pops up on my iphone and ipad.


    Keeping it Weird in the ATX
  • nolaeggheadnolaegghead Posts: 19,669
    I'm not worthy!
    ^:)^
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GriffinGriffin Posts: 7,426

    You da man!!

     

    =D>

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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