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Charcuterie Style Brined Cherry Smoked Duck Breast
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The Cen-Tex Smoker
Posts: 22,970
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.
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.
Keepin' It Weird in The ATX FBTX
Comments
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Do you score the fat side of the breast, so it renders out more?Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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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 greatbillyray said:Do you score the fat side of the breast, so it renders out more?Keepin' It Weird in The ATX FBTX -
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..............Keepin' It Weird in The ATX FBTX
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Where are you getting your non enhanced birds? CM?Be careful, man! I've got a beverage here.
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whole foodstravisstrick said:Where are you getting your non enhanced birds? CM?Keepin' It Weird in The ATX FBTX -
Posting the canapé now on its own little thread so I can bookmark itKeepin' It Weird in The ATX FBTX
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How do you get the l'accent et grave on that?
Steve
Caledon, ON
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it just pops up on my iphone and ipad.Little Steven said:How do you get the l'accent et grave on that?Keepin' It Weird in The ATX FBTX -
I'm not worthy!
^:)^______________________________________________I love lamp.. -
You da man!!
=D>Rowlett, Texas
Griffin's Grub or you can find me on Facebook
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