Cherry Wood Smoked Duck Breast

WAHOO_EGGER_CVILLE

One of my favorite meals to have out at a restaurant is duck breast.  I decided to visit my local butcher local butcher, the Timber Creek Market, http://www.timbercreekmarket.com, and pick up two great looking duck breasts.  I followed a recipe from the Big Green Nation App and it was a winner.

I first scored the fat side up in ¼ inch diagonal lines.  Seasoned with a bit of salt and pepper.

Preparing the Grill

• Set the BGE temperature to 325 degrees. 
  Once the grill reached 325 degrees, sprinkle a handful Cherry Wood Chips that soaked for 30 minutes in water, over the heated coals. 
• Insert place setter and begin to cook skin side up. 
• Cook until internal temperature reaches 125-130 for medium rare. (I used a wireless thermometer to monitor the internal temperature of the duck breast)

This recipe was very simple and the duck turned out very tender and very juicy.  Next cook I will pull the duck earlier heat up a cast iron pan and sear the skin to get an extra crispy crust, similar to a reverse sear.

pgprescott

Strong effort there. Bravo. My mouth is watering. 

Photo Egg

looks fantastic...cast iron finish is a winner as well.