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First Egged duck breast

da87da87 Posts: 638
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

  • pgprescottpgprescott Posts: 11,722
    Bravo!
  • 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_SCDyal_SC Posts: 5,051
    Looks fancy!  ;) Delicious too. 
  • Mattman3969Mattman3969 Posts: 8,622
    Wow!!

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • da87da87 Posts: 638
    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
  • CPFC1905CPFC1905 Posts: 482
    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.





     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
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