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Last Night's Smoked Duck Breast
CriggyBites
Posts: 65
It was hot yesterday, so like an idiot I thought I'd fire up the egg, just to add a bit more heat to the deck.
I've only ever eaten cold smoked duck before, so thought I'd have a go at hot smoked duck. It's worth a go!! See what you think.
Egg is at 110c/220f with a handful of cherry wood chips. Duck breast is seasoned with fine salt only, and straight from the fridge.
I've only ever eaten cold smoked duck before, so thought I'd have a go at hot smoked duck. It's worth a go!! See what you think.
Egg is at 110c/220f with a handful of cherry wood chips. Duck breast is seasoned with fine salt only, and straight from the fridge.
I took them off when the internal temperature was 65c/150f, because I wanted to crisp up the skin in a frying pan and bring them up to around 74c/165f
Nice crispy skin
Served with a puy lentil stew, garlic mushroom pate, and a sprinkle of coriander, or cilantro to you guys:-) The duck breast was not as pink as I would like when pan roasting the breast, however as you all would expect from the egg, the meat was incredibly juicy and soft. A lovely light summers day meal.
Cheers!
Chris
Northamptonshire, UK
Twitter - @criggybarbar
Blog - www.criggybites.com
Comments
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Looks great, Chris. You are definitely getting some good cooks in on your Egg.Living the good life smoking and joking
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Man that is beautiful.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Great stuff @CriggyBites ! How was the duck? Were you able to get that smoke flavor? About how long did you have it on the egg? I am a huge duck fan so would love to give this a go sometime soon...thanks for sharing!
LBGE
Marblehead, MA -
You're killing us!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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That looked absolutely wonderful, especially with the delicious sounding sides. What a great presentation! Inspiring!
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I've never tried Duck breast but it looks wonderful and to echo Theophan the presentation is over the top.Lenoir, N.C.
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I wish I could buy duck breasts here. Those look outstanding!Clinton, Iowa
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You should check with a local butcher shop or even ask at your local grocer and see if they can get them for you.Langner91 said:I wish I could buy duck breasts here. Those look outstanding!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Great stuff, finding duck is hard to do.Firing up the BGE in Covington, GA
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The recipe is on my newly formed blog if anyone is interested. www.criggybites.com
Is posting blog details on here the done thing? Apologies if not.Northamptonshire, UK
Twitter - @criggybarbar
Blog - www.criggybites.com -
@Langner91 check your local farms. That's where I found it here in TN. Odds are one may even deliver to a farmers market close by.
http://www.agrilicious.org/local/duck/illinois/sterling/farms
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
@CriggyBites just put the link in your sig line, don't push it overtly. And whatever you do, no t shirts!
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Also, nice cook and +1 on the presentation.
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Daft question, how do you make the font smaller in signature? I've tried copying and pasting in a smaller font but no joy!
Northamptonshire, UK
Twitter - @criggybarbar
Blog - www.criggybites.com -
Ignore that!
Northamptonshire, UK
Twitter - @criggybarbar
Blog - www.criggybites.com -
Hey, be careful... you know who will flag you!theyolksonyou said:@CriggyBites just put the link in your sig line, don't push it overtly. And whatever you do, no t shirts!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Wow! That is a lovely looking plate
Have not done duck on the egg yet, but this sounds like a great way to do it. Bookmarked.
How was the duck at 165? Sounds like it would cooked more than medium rare but in the pic it looks very moist.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Hi, you're right, it's not as medium rare as I would normally cook but it was really juicy and tender. Done to 165 in a normal oven I imagine would be dry and ruined.
Northamptonshire, UK
Twitter - @criggybarbar
Blog - www.criggybites.com -
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Wow. That looks incredible. Duck is on my list now.It's a 302 thing . . .
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