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Smoked Cured Duck, Gravlax, and Beet Gravlax
Little Chef
Posts: 4,725
Hello Fellow Eggheads...though I haven't been posting much lately, it doesn't mean we haven't been working! Did these cures and smokes last week..... (I'll catch up on the other cooks, too. 
)
Anyways....Susan (Susan Egglaine) and Theresa totally surprised me with a gift of two UNBELIEVABLE fresh duck breasts at the Sunshine State Fest. Those of you that know me know I LOVE cured smoked duck. Wanting to do this gift justice, I decided to do my favorite.... Also understand, I decided since I was going to make the cure and all, I would pick up a few more duck breasts from my local market to 'make it worth my effort'. (understand, these hold for weeks, not to mention freeze exceptionally well). Sorry I didn't take more pics, and my lighting was really really bad...
Inside...cured through. Very moist, and very delicious! (This recipe is in the forum cookbook)
And in case you can't tell....the little PUNY duck breasts are the ones I can get locally. The MONSTER breast is from Susan and Theresa!
Thanks again Susan and Theresa!! 
(again, the lighting is terrible....these were not even close to 'burnt', which is what this pic looks like to me.) They were wonderfully browned and golden. Apple smoked.
Also, I cured some salmon....Gravlax. I wanted to experiment with some beet powder I got a few weeks back, and here are the results.....
Salmon still in the cure after 24 hours....here I isolated one of the pieces, and added beet powder to cover the flesh..... (forgot a pic after)
After another 24-30 hours, and rinsed. Also coated with a very light coat of olive oil to remoisturize the cured external layer..... (Total cure time was approximately 48-54 hours)
Traditional gravlax on left, beet infused on right...
A bit more on the beet infused.....with the pink salmon still in the middle, but beet cure on the outside.
And though I should have taken the time to whip my cream cheese and pipe it, and it could have used a few grains of caviar....(but this is home...not a resort...)
A salmon 'rose' with the beet infused salmon. Picture isn't the best, but hopefully you get the idea.
Thanks for looking! Hope you enjoyed.
)Anyways....Susan (Susan Egglaine) and Theresa totally surprised me with a gift of two UNBELIEVABLE fresh duck breasts at the Sunshine State Fest. Those of you that know me know I LOVE cured smoked duck. Wanting to do this gift justice, I decided to do my favorite.... Also understand, I decided since I was going to make the cure and all, I would pick up a few more duck breasts from my local market to 'make it worth my effort'. (understand, these hold for weeks, not to mention freeze exceptionally well). Sorry I didn't take more pics, and my lighting was really really bad...
Inside...cured through. Very moist, and very delicious! (This recipe is in the forum cookbook)
And in case you can't tell....the little PUNY duck breasts are the ones I can get locally. The MONSTER breast is from Susan and Theresa!
Thanks again Susan and Theresa!! (again, the lighting is terrible....these were not even close to 'burnt', which is what this pic looks like to me.) They were wonderfully browned and golden. Apple smoked.Also, I cured some salmon....Gravlax. I wanted to experiment with some beet powder I got a few weeks back, and here are the results.....
Salmon still in the cure after 24 hours....here I isolated one of the pieces, and added beet powder to cover the flesh..... (forgot a pic after)
After another 24-30 hours, and rinsed. Also coated with a very light coat of olive oil to remoisturize the cured external layer..... (Total cure time was approximately 48-54 hours)
Traditional gravlax on left, beet infused on right...
A bit more on the beet infused.....with the pink salmon still in the middle, but beet cure on the outside.
And though I should have taken the time to whip my cream cheese and pipe it, and it could have used a few grains of caviar....(but this is home...not a resort...)
A salmon 'rose' with the beet infused salmon. Picture isn't the best, but hopefully you get the idea.
Thanks for looking! Hope you enjoyed.
Comments
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Hi Michelle,
You have great friends for doing that for you and you have outdone yourself with your cook/pictures and great food.
Regards,
Bordello
Vegas Bound if they let me on the plane. -
Dayum, Is Tim spoiled or what?!!! It all looks great.
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Thanks for sharing LC - outstanding
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Michelle,
That looks fantastic - thanks for posting. I've got some salmon that is begging to become Gravlax ! :woohoo: -
Now you could have tossed all that in the "Yellowsubmarineonwheels" and joined us for Easter Dinner! we could have hid in the laundry room and ate it all our self's LOL as usual LC top notch
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That last shot is why they pay you the big bucks. Wow, just wow...
Doug -
Awesome. That big duck breast from Susan looks fabulous. You know how big a fan I am of your smoked duck breast. Salmon flower is beautiful.
FaithHappily 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 -
MICHELLE........YO QUIERO....YO QUIERO.....YO QUIERO... :woohoo: :woohoo:
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i trust all of this will be on the late night menu for team hardcore next year?? please !!!!!!!!!!
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very nice, always fun to play in the kitchen. twww.ceramicgrillstore.com ACGP, Inc.
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All looks great! Beet powder? Who would have thought :blink:
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LC, goregous smoked cured duck breasts and gravlax. Such a professional presentation of the bett gravlax. I've never had beet gravlax. Can you ascertain the beet flavor? Where do you get beet powder? I look forward to more pics.
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Very nice Michelle.
Mike -
VBIbill, you foget..........we will be in the remedial class, not the advanced smoking class.
CaChink, crack, shatter. -
Oh my, that's a lot of beet powder. We might go through that much if LC forces us to keep making it until it is perfect, lol. I wonder what else you could use it for?
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seems to be used as a coloring agent.. for pasta, sauces and gravies and marshmallows
i suspect it stains and have some reservations about playing with beet powder in the wee hours
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Very nice Michelle...
And well eorth a try here on my end. -
i broke one last night !!!
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You team hardcore people better beware of Team Barefoot! there might be a conflict of interest here!! oh wait I can't stay awake past 9 pm never mind....
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Julie...I'm still wondering who you have decided is responsible for your olive oil foot treatment at the afterparty. :huh: Please note, I was not in the vicinity at the time. :laugh:
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