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Duck breasts
Daddyshack
Posts: 184
A friend gave me a dozen or so duck breasts. All about the size of my fist. I’ve never done before. Any suggestions? They look very lean. Skin is still on.
Comments
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Daddyshack said:A friend gave me a dozen or so duck breasts. All about the size of my fist. I’ve never done before. Any suggestions? They look very lean. Skin is still on.
LGBE-1999, MBGE-2003, SBGE-2007
Midlothian, VA -
Please excuse me for stealing time on your post…but did I go go stupid tonight? I was trying to start a new thread and I can’t seem to do it!But if I did go bonkers tonight be nice to my family and kinfolks…
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Bring to room temperature 30 minutes before cooking.
Slice the skin/fat side to make a square pattern but don’t slice all the way to the meat, you want to stay within the fat.
I usually cook in a carbon steel pan
Medium-high heat for 2 minutes skin side down.
Reduce heat to medium and continue cooking for 5 minutes still on the same side.
Turn and cook 5 more minutes. You are aiming for about 135F.
Remove the breast and let rest 5-8 minutes loosely covered with foil.
Pour the liquid fat in a heat resistant container.
Deglaze the pan and make a sauce.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
So is smoking not a good option ?
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Smoking is a great option. Doesn't take very long so mind your temp. Recently did one with plum wood chunks and it was outstanding.
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RRP said:Please excuse me for stealing time on your post…but did I go go stupid tonight? I was trying to start a new thread and I can’t seem to do it!But if I did go bonkers tonight be nice to my family and kinfolks…
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Daddyshack said:So is smoking not a good option ?
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
- I'm kinda known for my duck breasts. Not sure if yours are wild or domestic, mine are from RD or Wild Fork Foods, and are domestic... there's a difference if they are wild.
Score the skin, like someone else here said.
Marinate in 1/2 Mae Ploy Sauce and 1/2 light soy sauce, just a few hours is good.
Egg in hot cast iron skillet, skin side down, til very dark brown and fat is rendering.
Flip over onto grid and cook direct til 135 degrees internal.
Rest and slice thin.
There ya go!
I'm trying to attach a pic for you, but this site is not letting me do it!
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 -
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 -
Thanks all.
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RRP said:RRP said:Please excuse me for stealing time on your post…but did I go go stupid tonight? I was trying to start a new thread and I can’t seem to do it!But if I did go bonkers tonight be nice to my family and kinfolks…Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI
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