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First Egged duck breast

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da87
da87 Posts: 640
I love duck and have struggled to make it at home. Used a Bobby Flay recipe for the rub and glaze - blackberries were awesome!  Brussels overdone and not a good flavor match - and my lovely wife said my plate was too dark and similar in color...  we'll make the duck again but with different sides.  Egg kept the fat flames under control and it stayed really moist. 






Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser

"Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein

Comments

  • pgprescott
    pgprescott Posts: 14,544
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  • Killit_and_Grillit
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    Dang. I'm not much of a duck guy (grew up eating too much wild duck poorly prepared as a kid)

    but THAT is some duck I would get down on. 

    You mind postin the link? I want to try that blackberry sauce on some dove this week. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Dyal_SC
    Dyal_SC Posts: 6,096
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    Looks fancy!  ;) Delicious too. 
  • Mattman3969
    Mattman3969 Posts: 10,457
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    Wow!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • da87
    da87 Posts: 640
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    Here you go @Killit_and_Grillit:  http://www.foodnetwork.com/recipes/spice-rubbed-grilled-duck-breast-with-grilled-peach-and-goat-cheese-salad-recipe

    glaze/sauce was amazing - the blackberries from Whole Foods had excellent flavor and made the meal. 
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
  • CPFC1905
    CPFC1905 Posts: 1,880
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    Old thread, but I am a big fan of duck breast.   Last night's cook below.
    Very simple approach;
    1) meat to room temperature
    2)slit the skin to expose the fat
    3) spread out flour, lost of sea salt crystals, pepper on a plate
    4) flesh side down not he plate,  the plenty more salt across the skin
    5) flesh side down, direct heat about 150C, until internal temp is about 75% of target.  (the opposite to stove/skillet cooking where you start with a cold pan and skin down)  Basically a reverse sear approach.
    6) meat off, crank up the Egg and skin side down to sear the finish.  They'll need five minutes or so to rest.

    To be honest, I went a little high on the internal so the meat was grey - but the Egg rescues me because it was so succulent.  SWMBO prefers well-done anyway.  And she made the outstanding dauphinoise potato.





    Other girls may try to take me away 
    But you know, it's by your side I will stay