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Dizzy Pig Duck Breast
Frank from Houma
Posts: 5,755
Followed the process Nature Boy describes in his 3rd newsletter for duck breast - Mang!!
Here it is for the DP newsletter challenged folks http://www.dizzypigbbq.com/NewsletterPDFs/DizzyPigNewsletter3.pdf Can't find it? Scroll down some more
No description necessary - just follow the the newsletter
Meat side - can't remember where I discovered it but Tito's handmade Vodka is outstanding - real smooth. Made in Austin - try it straight from the freezer.
Fat side
Fat down
Fat up - added peaches after the breast shrunk a bit
Resting
Plated with:
Grilled peach Brown sugar and cayenne
Risotto with sun dried tomatoes and other stuff
Cornmeal patty with chopped jalapeno, green onions and cheese
Nice work Chris - I know its a tough job but someone has to do all that testing
Here it is for the DP newsletter challenged folks http://www.dizzypigbbq.com/NewsletterPDFs/DizzyPigNewsletter3.pdf Can't find it? Scroll down some more
No description necessary - just follow the the newsletter
Meat side - can't remember where I discovered it but Tito's handmade Vodka is outstanding - real smooth. Made in Austin - try it straight from the freezer.
Fat side
Fat down
Fat up - added peaches after the breast shrunk a bit
Resting
Plated with:
Grilled peach Brown sugar and cayenne
Risotto with sun dried tomatoes and other stuff
Cornmeal patty with chopped jalapeno, green onions and cheese
Nice work Chris - I know its a tough job but someone has to do all that testing
Comments
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Frank,
Looks awesome man! I see you haven't changed out that unique granite yet :laugh: Did you score the breasts?
SteveSteve
Caledon, ON
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We are fortunate to have an outstanding meat market - Moody's. Went in and asked if they had duck breast "Do we have duck breast? We have duck breast, duck fat, and duck pate right over here" Picked up some veal shank the same day for osso bucco - some folks in south Louisiana spell it osseaux bucceaux. :woohoo:
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Was in my duck blind at the meat market and ..... never mind
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Frank,
Imeant did you score the skin on the breasts. I don't understand all this other talk. :laugh:
SteveSteve
Caledon, ON
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I thought you meant did I bag them as in shoot em :laugh: :laugh: I can't hit the side of a barn and finally found out why - I'm right handed but left eye dominate - geaux figure.
I scored em. I scored them while frozen just before putting them in the fridge to thaw. The slits may not be quite deep enough - they are about 1/8" apart diagonally in both directions. Can see it best in the third pic. -
There ya go!Found out about Tito's 2 years ago! Good stuff.Been eatin duck since I was 6 years old,maybe before,that's just as far back as I can remember!Damn Tito's! :side: Marinated overnite,grilled,wrapped in bacon,med rare!!! Lookin YUMMEE FRANK!
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We don't buy it,we shoot it.
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Looks prefect.
I haven't met a cajun yet who doesn't know how to cook a duck. I use to date a girl from Pierre Part and her mom would cook the best tasting duck. -
Suddenly I have this mental picture of Elmer Fudd chasing Daffy Duck but he has a loney chub instead of a shotgun :huh:
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I have a slingshot and a snare.That's all I need.oh,and a pile of corn of course! :laugh:
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Pierre Part is deep in cajun country. The crawfish bisque at the Rainbow Inn was outstanding. Pierre Part and Breaux Bridge used to duke it out as to which was the crawfish capital of the world. Mightyfine peeps.
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OK, I have the Titos. Just need the duck breasts.
Very nice!!!
DarianThank you,DarianGalveston Texas -
Thats a cook that I have to do, great post Frank
Ross -
NICE!!!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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Dang Frank just an outstanding meal!! I wonder how it would work on wild duck being so much leaner? Really have to figure out how to use up a bunch of'em.
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I scrolled the recipe twice (but it is early)- however, I could not find the suggested temp - what dome temp. did you use for your cook?
Bill -
Frank,
Outstanding!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
coalspeak wrote:I scrolled the recipe twice (but it is early)- however, I could not find the suggested temp - what dome temp. did you use for your cook?
Bill
Bill, in the link at the top he talks about it and just says to preheat the grill for a hot fire. At the end of the description on that link he adds:
Good duck breast is best served rare to medium rare...we pull it off at 130-135 internal temp, and usually get a carryover to 140 during the rest. The hotter you cook, the more the internal temperature will rise after removing from heat.
Looks tasty, doesn't it! -
Nice and medium rare, just the way I like it! Looks like an awesome dinner.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
That looks very good. I have never had duck. What does it taste like?Dave San Jose, CA The Duke of Loney
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It's delicious - like other poultry, perhaps, but a much richer and meatier taste. Hard to describe! Magret de canard (duck breast) is one of my favorite meats, but it shouldn't be overcooked. It's versatile and goes well with fruits and almost anything else you could think of.
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Chris fixed some of those duck breasts at the Waldorf, after-party and they were GREAT!!!
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Thank you, might have to give it a try.Dave San Jose, CA The Duke of Loney
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Dome temp on the mini was 550 when I went out to check. I adjusted the vents and started out with a dome temp of 450 and watched it close for flare ups from the duck fat.
Left the dome open for about a third of the sear then closed when the first small flare up occurred. Had a couple small flare ups when opening the dome to flip and check temp. Total cook time was +/- 5 minutes for sear and 3-4 minutes after the flip. -
It has its own distint taste - I would say it is somewhere between turkey and pork.
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Frank,
Tito's is made from 100% corn and made in pot stills.
corn likker from a pot still? sounds like moonshine instead of vodka to me :laugh:
bill -
It sure is smooth moonshine
Straight from the freezer to my glass
My traveling companion likes it dirty - little Dirty Tony's fixes it up -
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