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Duck breasts

Daddyshack
Daddyshack Posts: 184
in EggHead Forum
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. 
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  • lkapigian
    lkapigian Posts: 11,549
    Duck Breast Prosciutto
    Visalia, Ca @lkapigian
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  • REB17
    REB17 Posts: 183
    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. 
    Wild? I would pan sauté a few. Look up Anthony Bourdain. My favorite way to grill wild duck is skinless , marinated in 1/2 EVOO, 1/2 soy sauce. Wrap in bacon. Grill to med- rare. 
    LGBE-1999, MBGE-2003, SBGE-2007

    Midlothian, VA
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  • RRP
    RRP Posts: 26,451
    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…
    Re-gasketing the USA one yard at a time 
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  • paqman
    paqman Posts: 4,919
    edited December 2023
    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
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  • Daddyshack
    Daddyshack Posts: 184
    So is smoking not a good option ?
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  • mehsrea
    mehsrea Posts: 30
    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
    RRP Posts: 26,451
    edited December 2023
    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…
    Again., GANG…will somebody try to start a new thread? I don’t think I am nuts…SOMETHING is wrong here tonight!
    Re-gasketing the USA one yard at a time 
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  • paqman
    paqman Posts: 4,919
    Daddyshack said:
    So is smoking not a good option ?
    Duck breast is a lean (not taking into account the fat cap) cut of meat that can be tough if not cooked properly.  What I like about this cut is the crispy fat/skin which I presume is difficult to get when smoking it.  I could be wrong… lets us know the outcome.

    ____________________
    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
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    edited December 2023
    • 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
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011

    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
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  • Daddyshack
    Daddyshack Posts: 184
    Thanks all. 
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  • kl8ton
    kl8ton Posts: 6,396
    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…
    Again., GANG…will somebody try to start a new thread? I don’t think I am nuts…SOMETHING is wrong here tonight!
    I did.  2 nights late?
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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