Smoked Duck

Little Steven · June 2013

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

Chubbs · June 2013

Man looks great. Always love your pics LS

Little Steven · June 2013

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!

ddegger · June 2013

Awesome - as usual LS!

SaturdayFatterday · June 2013

Looks really fantastic - and makes me look forward to your throwdown entry.

caliking · June 2013

Looks really good! What IT did you smoke the breasts to?

Little Steven · June 2013

Uh oh. Didn't even think about that. Three hours at 200*. Probably 200*

nolaegghead · June 2013

Was that Celsius or Fahrenheit?

Little Steven · June 2013

Bite me

Eggcelsior · June 2013

I remember when this was a much friendlier place.

Little Steven · June 2013

I am so outa here

Fred19Flintstone · June 2013

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

Little Steven · June 2013

No superfluous "Ü"s either. Not a single Zed. Not even an eh?

nolaegghead · June 2013

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.

Little Steven · June 2013

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

nolaegghead · June 2013

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!)

travisstrick · June 2013

Any duck sausage?

nolaegghead · June 2013

travisstrick said:

Any duck sausage?

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

thetrim · June 2013

Sweet

Tixunau · June 2013

'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.

Little Steven · June 2013

travisstrick said:

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.

Smoked Duck

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