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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
Steve
Caledon, ON
Comments
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Man looks great. Always love your pics LSColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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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
Smoked at 200* for three hours
Wowoh baby!
Steve
Caledon, ON
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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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Looks really good! What IT did you smoke the breasts to?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Uh oh. Didn't even think about that. Three hours at 200*. Probably 200*
Steve
Caledon, ON
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Was that Celsius or Fahrenheit?
______________________________________________I love lamp.. -
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I remember when this was a much friendlier place.
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No superfluous "Ü"s either. Not a single Zed. Not even an eh?
Steve
Caledon, ON
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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.
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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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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!)
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travisstrick said:Any duck sausage?
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Sweet=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
'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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travisstrick said:Any duck sausage?
Steve
Caledon, ON
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