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boneless duck breast ideas???

OttawaEggOttawaEgg Posts: 283
edited 6:33PM in EggHead Forum
I have a boneless, skin on duck breast that's just dying (well, its already dead) to be eaten.

Pre-egg, what I'd do is pan sear it fat side down for a few mins, then flip it and finish it in the oven till its just med-rare - serve it up with a peppercorn sauce n veggies.

SOOOooooo...... looking for egging ideas !



  • Little StevenLittle Steven Posts: 28,817

    I like to score the skin, making sure not to cut the meat, and do them just like you said. Substitute egg for oven,



    Caledon, ON


  • Sounds like you have a good plan to me.

    Couple things I have done but skinless

    Partially cook bacon so the duck can be med rare and wrap with pineapple


    Wrap with partially cooked bacon and grill (no pineapple)

    Serve with a plum sauce
  • Score the skin and sear it an a CI pan til brown, flip it over and continue cooking til medium rare.

    This was marinated in a spicy orange marinade. I cook it to 135 degrees internal.


    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Nature BoyNature Boy Posts: 8,523
    You pretty much have the idea. Ironically I just put together a duck breast recipe that is in our online newsletter going out this weekend. It's one of my favorite cooks.

    Sear good and hard skin REAL carefully for flareups from the fat which can scorch it in no time. Have fun!!



    Twitter: @dizzypigbbq
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  • lowercasebilllowercasebill Posts: 5,218


  • WooDoggiesWooDoggies Posts: 2,390
    Dude, that duck breast you cooked in Salisbury was one of the best things I've eaten all year.... don't change a thing with your technique!

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