Pan fried duck breast with Red-Eye mushrooms in the MMX

Stormbringer · August 2022

It's been a while since I posted a cook, so here goes. Duck and mushrooms tonight, cooked in the MMX. I heated up a Lodge CI plan directly on the platesetter. When it was hot, I seared the duck breast seared in the CI pan to crisp the skin and render fat.

Once the skin was done, removed the breasts, changed to indirect cooking and added the mushrooms (with @Nature Boy's Dizzy Pig Red-Eye Express ... love that on mushrooms) into the CI pan.

Duck breasts on top, cooked at 180C for 20mins, turning the mushrooms once.

Served with creamy mash potato and a Malbec.

Thanks for looking!

johnmitchell · August 2022

Holy smokes that looks fantastic 👏👏

Stormbringer · August 2022

johnmitchell said:

Holy smokes that looks fantastic 👏👏

Cheers. I was really pleased with the Lodge CI bakers pan. It's way cheaper than the BGE one (at least it is here in the UK ... @Eoin and @CPFC1905) and just as effective.

lousubcap · August 2022

Great cook right there. Magazine quality photos as well.
Strong return with that cook.

tcampbell · August 2022

Duck breast one of my favorites.

caliking · August 2022

That looks goddaamn delicious!! I haven't been able to master duck breast.

EGGjlmh · August 2022

That looks amazing!!!

dbCooper · August 2022

Great looking plate there! We rarely do these and results have been mixed, going to have try this method.

The Cen-Tex Smoker · August 2022

Oh hell yes.

Photo Egg · August 2022

Way to jump back in with style!

Stormbringer · August 2022

Thanks folks. @caliking and @dbCooper I'm going to publish a blog post on the technique with some more detailed pictures this weekend. @lousubcap The Photographer (aka SWMBO) decided she wanted to get some better photographs for the blog post, which would of course entail cooking it again.