Has anyone, (I'm sure someone has) smoked duck breast? Where can I find a good / simple recipe? I am a little bored with the same ol grilled recipes that we have and I need a way to prepare the breast. Thanks in advance.
Come on MallardWaker, help Cotton out here would you. ;D
O Great Quacker Smacker,
please help him out. ;D
I've only done whole ducks. Kirk posted information about removing the skin, cold smoking then finishing them off in a skillet. Just do a search for duck breast.
Quote from: Habanero Smoker on August 14, 2006, 02:25:15 PM
I've only done whole ducks. Kirk posted information about removing the skin, cold smoking then finishing them off in a skillet. Just do a search for duck breast.
Dang Hab that sounds good. Where can my lazy behind find that recipe? :D ???
I found Kirk's instructions:
http://forum.bradleysmoker.com/index.php?topic=121.0
Here a link to the whole duck that I smoked. If I do another whole duck, I would not use the wine, but use orange juice in it's place; it's just a personal preference. Others who ate the duck liked it.
http://forum.bradleysmoker.com/index.php?topic=901.msg8885#msg8885
Thanks Hab. I found duck at one of the markets in Anchorage yesterday and picked up some breast's and leg quaters. I'll give it a wirl in a couple of weeks when I get done with all the salmon. I like the OJ instead of wine idea also.
HOLY COW BOYZ,
COTTON>>>>WELCOME!
Sorry been in Colorado for the past few days with the son....
I am so sorry man, anything I have tried HAS NOT worked well. I am still doing the boring grill thing in the same old variations.
The only thing that I would like to try is a good brine...doesn't HighMountain have poultry brine? To me I think this would be the way to go. Please let me know....I would be interested.
HAY, mid SEPTEMBER...DUCK SEASON WARM UP...TEAL SEASON! You know where I'll will be.
Cotton, where you be hunt'n?
for what it is worth, I have not done a duck breast but did smoke a turkey breast after using a simple lemon pepper rub, smoked with alder. Wife and I thought it was wonderful.
MWacker, I am the luckiest hunter in Missouri. My uncle has three areas that I hunt about 2 hours from my house. One is across from a conservation area called Grand Pass. It is a field of about 75 acres of corn, 40 acres flooded with electric pump and two pits. The second is 3-4 miles south of an CA called Swan Lake. Again, a pump and two pits that borders corn and beans. The third is a natural flood control area he has that when flooded is 100+ acres of smart weed in 18 to 36 inches of water. Our group last year harvested 400 ducks and we didn't hunt but one week in the last 4. (Some work issues and early freezing) The highlight of the season was my cousin, uncle and I shot a blonde mallard. (Rare / 1 in 40,000 have the gene) It is beautiful and should be on the wall soon. We have a great lodge that he built a year ago that has everything a house has. Now I wish you wouldn't of asked, I ready!
I have done this alot, with great success as measured by the family and friend chow down factor.
mld
http://susan.rminor.com/forums/showthread.php?t=274
Winemaker, that looks like it may work. Do you marinade them in anything prior to this? Thanks in advance. Boy now I'm really ready to watch the sun rise in sub-freezing temps!!
No marinade typically, however, I think brining helps all things fowl and I will likely try it next time.
mld
I agree with the brining suggestion. Use the standard formula of 1 cup salt to 1 gallon water. The fowl would only require half an hour tops in the brine. No need to rinse.
Also, check out JJC's excellent curing and brining treatise at: http://susan.rminor.com/forums/showthread.php?t=14. 1 cup of salt/gal H2O might work for a short time for some things, but for others you might want to decrease the concentration of salt and brine for a longer time, say, overnight. Be aware of the difference between cure-brining and flavor-brining. Working out the ratio of salt concentration to length of brine time might take some experimentation depending on the type of meat, the thickness of it, and the flavor you want to achieve. I typically flavor-brine our Thanksgiving turkey overnight with a lower concentration of salt and some added brown sugar. That gives it more time to really absorb the fluid and the flavor. Good luck.
I thought I had this down. When you brine something do you simply put it in the solution? Sorry for the dumb question.
Yes, that's correct. No need to inject, that would be generally reserved for curing. Especially considering the relatively small size of duck breasts.
Brining adds a dimension to the flavor, IMO. It's like playing a big note on the guitar.