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Smoked Duck

I've done this before and love this. I had a couple of small ducks in the freezer and thawed and butchered them. Really wanted the carcasses to make stock for my throwdown entry. Just about to pull the confit leg/thighs out of the sous vide. Smoked the breasts at 200* for about 3 hours, seasoned with thyme, juniper and pepper. Just sliced wafer thin monsuer and a treat on the tongue

photo DSC_0162-1.jpg

Steve 

Caledon, ON

 

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Comments

  • ChubbsChubbs Posts: 5,292
    Man looks great. Always love your pics LS
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Little StevenLittle Steven Posts: 27,322

    This is from an older post but I didn't take served pics this time

    Brome (Quebec) duck breasts, seasoned with crushed juniper berries, garlic, salt and thyme
    image
    Smoked at 200* for three hours
    image
    Wowoh baby!
    image 

    Steve 

    Caledon, ON

     

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  • ddeggerddegger Posts: 244
    Awesome - as usual LS!
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  • Looks really fantastic - and makes me look forward to your throwdown entry.

    [Northern] Virginia is for [meat] lovers.
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  • calikingcaliking Posts: 6,978
    Looks really good! What IT did you smoke the breasts to? 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Little StevenLittle Steven Posts: 27,322
    Uh oh. Didn't even think about that. Three hours at 200*. Probably 200*

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,280
    Was that Celsius or Fahrenheit?
    ______________________________________________
    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 

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  • Little StevenLittle Steven Posts: 27,322
    Bite me

    Steve 

    Caledon, ON

     

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  • EggcelsiorEggcelsior Posts: 11,302
    I remember when this was a much friendlier place.
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  • Little StevenLittle Steven Posts: 27,322
    I am so outa here

    Steve 

    Caledon, ON

     

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  • Hey this is serious!  He used only one "T"!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • Little StevenLittle Steven Posts: 27,322
    edited June 2013
    No superfluous "Ü"s either. Not a single Zed. Not even an eh? 

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,280
    When I last "so outa here'd", I just did a "Mighty fine pork butt ya got there" and dissa-frickin'peared for a while.  I wasn't zactly thinking that's what I'd do, but, please, Steven, the bluster without the disappearance...silliously.
    ______________________________________________
    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 

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  • Little StevenLittle Steven Posts: 27,322
    Cheers my friend. I didn't understand but I really have to retire now. Didn't mean to upset yáll. Night man! Accursed Eastern Time

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,280
    Oh, how ye fall on your sword!!  I'm a luvah not a hatah (except for Verizon).  Great being back, and no offense taken (seriously I know you kid!)
    ______________________________________________
    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 

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  • travisstricktravisstrick Posts: 4,822
    Any duck sausage?
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 14,280

    Any duck sausage?
    Thanks for planting the duck sausage seed....need to try out my sausage stuffer (no jokes, ya bitte)
    ______________________________________________
    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 

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  • thetrimthetrim Posts: 1,089
    Sweet
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • TixunauTixunau Posts: 71

    'Holy smoke'!!! That looks so good!

    I want to try duck next time around but still debating on how I want to do it. This would be a great way to debut duck with the egg!

    Thanks for posting!!

    Btw. I mentioned your collection of eggs to my wife... she gave me a nasty warning look. lol Still working on getting a small.  

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  • Little StevenLittle Steven Posts: 27,322
    Any duck sausage?
    Most of the duck and product we get here is from Brome, Quebec. I have some of their sausage in the freezer. Finished my confit last night and I'm going to make a cassoulet next weekend.

    Steve 

    Caledon, ON

     

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