Little Chef\'s Smoked Cured Duck!

GirlyEgg

Well... the TCM arrived, I bought the duck breasts... It was time!

I did change up the recipe a bit... I used Ginger flavored honey instead of regular and I also glazed it during the cook with the ginger honey.

I served it on ciabiatta toast which was brushed with Ginger Wasabi Sauce... yum!



Here's the underside of the breast when I removed it from the Egg...


Here's the top of the breast once I removed the skin


I then sliced it on the bias and served on top of the Ginger Wasabi Ciabatta Toast...


I also used the same brine - though for a shorter time - for the Sockeye Salmon that I did.... I didn't get a chance to take pics though... was eaten too fast by my guests!

I prepared the same exact way as the duck... cooked the same length of time next to the duck... it came out nicely "sockeye red", moist and yummy atop the toasts! I'll be doing salmon again...

What would I change? I think I would probably cut out the garlic powder in the brine and instead use ginger (can you tell I like ginger? :P )...

Otherwise, PERFECTO! Thanks to LC and her patience in answering my questions!

2Fategghead

Very nice Lynn! I can tast it from here! :P Tim

Florida Grillin Girl

Very nice. Your pics make me want to try this sometime soon. Thanks for the pics.

Faith

Doug in Eggmonton

Nice looking cook, great that you took it and made it your own.

Doug

Mr. & Mrs Potatohead

Great looking cook Lynn!!
In looking back through the index….I seem to not be able to get back far enough to see what ratio and mix of brine.
Perhaps you could give a quick run through for us?

GirlyEgg

It's posted under poultry in the cookbook section..

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1122

Bacchus

Great Job Lynn!