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Duck Breast Canapé
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The Cen-Tex Smoker
Posts: 22,961
Ok, so this is an app we used to make from our catering business in my other life. Always a big hit. We always used Nueske's applewood smoked duck but its hard to get at retail.
I found these duck breasts at whole foods.
I brined the breasts in an herbed poultry brine then smoked to 140 indirect over cherry chunks. The duck was amazing by itself but now for the canapé:
Take a baguette and slice it thin. Butter it and grill on your pizza stone for a nice smoky finish to the bread. Once cooled, schmear (yes schmear) some triple cream Brie on the baguette. Then put a dollop of fig jam (stonewall kitchens fig and ginger jam is great and available everywhere at snooty stores). Slice the duck lengthwise in half inch strips, then turn and slice in very thin strips keeping a little slice of the fat cap in every slice
Pile a large pinch of the sliced duck on top of the fig jam. Then finish with caramelized red onion
These are smoky, salty, sweet, and delicious.
Slice like this first:
With fat cap on top like it is here, slice very thin pieces from top to bottom so a tiny piece of meat and fat are in every bite.
Here is what it looks like when prepped:
Try to eat just one. Double dog dare ya.
Keepin' It Weird in The ATX FBTX
Comments
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Gotta go to bed now but that was climactic! I do something with a thin slice of smoked duck in an endive leaf with hot mango chutney
Steve
Caledon, ON
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Little Steven said:Gotta go to bed now but that was climactic! I do something with a thin slice of smoked duck in an endive leaf with hot mango chutneyKeepin' It Weird in The ATX FBTX
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Very nice CT. I could put down a few of those...
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I just did . Damn that's good.Mighty_Quinn said:Very nice CT. I could put down a few of those...
Keepin' It Weird in The ATX FBTX -
That looks fantastic! I turned my nose up at the snooty comment though. In a very haughty-like way for effect.
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Me too. I used to own a snooty store that sold that exact fig and ginger jam so I can say it with conviction.Eggcelsior said:That looks fantastic! I turned my nose up at the snooty comment though. In a very haughty-like way for effect.
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Try to eat just one. Double dog dare ya.
If you make them, I'll take your dare, but just in case, make plenty.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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That is an amazing dish! Very nice.
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Looks amazing. I want to try to smoke duck breast. What is the dome temp? 225?Quebec - Canada
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Also how much wood do I need, a fistfull of chunks?Quebec - Canada
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Bjorg said:Looks amazing. I want to try to smoke duck breast. What is the dome temp? 225?Keepin' It Weird in The ATX FBTX
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SmokinBandit said:That is an amazing dish! Very nice.Keepin' It Weird in The ATX FBTX
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We had these several times now. I made them when you posted a while back. The only thing I added was some basil and they were a hit.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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billyray said:We had these several times now. I made them when you posted a while back. The only thing I added was some basil and they were a hit.Keepin' It Weird in The ATX FBTX
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