I have a friend who kills a lot of ducks and always "breasts them out" so that you simply have a boneless skinless duck breast filet much like a chicken breast filet. He is more than willing to supply them to me if I will smoke them and split them with him. Anyone have any ideas on how to prep and smoke them?
Gotta love free breasts don't you?
KyNola
Strange I was just looking at the following recipe, and thought about cold smoking for about 40 minute to an hour then cook them following the recipe.
Ducketta (http://www.nytimes.com/2008/12/24/dining/24mini.html?_r=1&ref=dining).
I would stuff the breast before smoking.
Wow!!, that looks mighty good!! I have a whole duck and a leg of lamb in the freezer and I am inspired.
Brad
Car 54;
I couldn't agree more. I was ready to get in my car and purchase the ingredients so I could cook it tomorrow.
As much as this seems like cannabalism to me, hokey cats does that look good!
I would agree with Habs on the cold smoke, then cook as stated.
Oh I've really gotta bookmark that site.
SD
I have friends that do duck breast just like the Bacon Wrapped Chicken in the Bradley recipe except they use pepper jack cheese. I haven't tried them yet but they swear there is no better way.
SD, its good to hear from ya. I thought someone caught up to you and now you were going to be dinner. ;D
That recipe does sound really good.
If I thought I could make a long career of it, I'd be selling body parts, Pens ;D
I have definitely bookmarked this thing!
Thanks for your ideas guys. Just received 12 buck breast filets. Time to figure out what I want to do first. Will report back if you're interested.
KyNola
I was going to do some similar to another recipe on here.
Cut fillet in half long ways so that the breast is thin. Cover with ham and cheese, roll, and then wrap in bacon and smoke.
I also have a buddy that has a recipe that he just loves (I haven't tried it yet). I just emailed him for the recipe and when he sends it I will post here for you.
Smokeitall,
Thanks much. I just found a website called waterfowlzone.com It has some neat recipes including a corned duck breast fillet where you brine the breast fillet in a Morton's TenderQuick brine for a day or so. Gonna try that and then smoke it. Hoping it will come out somewhat like a pastrami. Not exactly sure what IT to take it to. Anyone have any suggestions?
KyNola
I would think that if it's cured, you could probably take it to the same IT as CB which I take to 140-142. However, I'd wait and see what Habs says as he's the real expert when it comes to IT of this sort of stuff. I would imagine it has a similar thickness to a pork tenderloin; maybe a smaller diameter, but somewhat close.
If you think of it, KY, take some pics...that is one project I'd really like to see. Got a friend with a bunch of duck breasts and he's looking for something unique to do with them...this could be it.
Thanks, as always,
SD
SD,
140-145 was the range I was thinking as well. They don't have any fat nor skin on them so I was wondering if that would dry them out or not.
You are going to keep on until you force me to take the time to learn how to post pics aren't you? ;) I know the instructions are posted in FAQ section. I just haven't taken the time to go over them.
KyNola
For pics of the duck breasts, I'll drive down to KY and show you how to do it. Believe me, if a computer simpleton like myself can do it, anyone can do it.
Or, if you want, PM me and I'll walk you through the process over the phone. I'd really like to see them, if it wouldn't be too much of a problem. I wonder if the introduction of bacon on a top rack of the bradley wouldn't help while doing the duck breasts in the Bradley....they are very lean unless the skin has been left on (but if curing, you'd probably want to skin the breats.
Your friend with no computer knowledge,
SD
OK Duck, you win. I have opened an account at photobucket. When I start the process of brine curing the duck breast fillets and then smoking them, I will take pics, figure out how to load them to photobucket and then on to a post on this forum. You may get a phone call!!!
Gotta admit, I'm interested in trying the corned duck recipe and see how it turns out. If it's worth a darn, I'll post the recipe.
KyNola
Hey KY, how do you think I finally got the wife to marry me? Just wear em down until they reach a point of weakness ;D
The attrition method.
Always works.....learned it in basic training..break down the arse and the head will soon follow. ;D
SD
SD,
Did you just call me an arse? ;) Breasts are soaking in a salt water solution to draw out excess blood and subdue the "gaminess". Next step is in the brine for 24 hours and smoke tomorrow. Yes, I'm going to take pics and try to post them. I think that may be a bigger challenge than making the corned duck!
KyNola
Oh, heck, no KY. It wasn't said in a bad way....I called my wife an arse ;) ;D
I really appreciate pics; it's why I watch a lot of food network....if I see it, it's easier for me to understand verus reading it. Plus, Giada and Rachel Ray are hottie-pittotties ;D
Let's not overlook Sandra Lee! :D Duck breasts are in the brine! Yes I took the obligatory "duck breasts on the cutting board with chef's knife" pic. Tomorrow, shots of brined duck breasts, on the rack and the finished product. As I have 6 of them brining, I'm going to experiment a little. 2 will be "naked", 2 will have Jan's Dry Rub and 2 will have a pastrami type dry rub on them before going in the smoker. If I'm going to be the guinea pig for smoked duck breast fillets, I might as well go for it all.
What do you think SD?
KyNola
You had me at pic, KY ;D
That sounds awesome....I really like Jans rub quite a bit (had an easy dinner last night of scrambled eggs, bacon and hash browns; sprinkled the hash browns with Jans rub and they were awesome). I actually received a request for anothe Ain't your momma's meatloaf from the kids, so making that and gonna sprinkle Jans rub on the top of the meatloaf.
I think you're well on your way, KY.
Well done!
SD
Hey KY give this recipe a try.
Cute duck breasts in about 1"x1"x1" cubes or close to it
Marinate overnight in the following mixture:
Soy Sauce
Terriyaki
Worchestshire
A dash of Sesame Oil
I do not have exact measurements on the above, just experiment.
When done marinating take out and place one slice of jalepeno on each piece of duck and then wrap each piece with bacon.
Then grill or smoke. Not sure how long to smoke or grill since I haven't made this recipe yet.
I do have some duck my brother gave me and will give this a try real soon.
If you try it let me know how it turns out.
Smokeitall, thanks very much for the recipe! Sounds really good.
SD, my wife Jan thinks it so neat that people like the rub. Thank you.
KyNola
You tell her it is now my "go-to" rub for anything and everything. I'd give her a big kiss (on the cheek, of course :-*) if ya'll lived closer.
SD
Oh man, this just gets worse or better depending on how you look at it. I mentioned that you were going to put the rub on the meatloaf and her response was "meatloaf? We can smoke meatloaf?" Looks like the duck will be accompanied by Ain't your momma's meatloaf in the smoker tomorrow. I'm going to make one change on the meatloaf. Ice's sauce will be on the meatloaf. If you're going to be a bear, you might as well be a grizzly!
KyNola
Does she know you can put it on ABT's, brisket, Canadian Bacon, Ham and turkey as well? ;D ;D ;D ;D ;D
Not to mention fattys, chicken, sliders....
Oh yeah, she knows but when folks that she has never met likes something she has made, it's a really big deal for her.(me too frankly) Thanks again for encouraging her.
KyNola
I figured being married to you all these years, she could use a LOT of encouraging ;) ;D
You got that right SD. Let's make sure our wives never get to communicate with each other!
KyNola
;D ;D ;D
The two worlds should NEVER collide!
Duck breasts are out of the brine and nicely cured. Now 2 are "naked" 2 are rubbed with Jan's Rub and 2 are rubbed with a pastrami type rub. Yes SD, pic was made. Currently, have 2 meatloafs "setting" in the BDS at approx. 225 degrees. When they are set and can be taken out of the loaf pans, will smoke the breasts and the meatloafs for 2 hours 20 minutes of apple smoke at 250 degrees. Air temp is 44 degrees with no wind. Yesterday was 72 degrees, 40 mph winds and driving rain. 3 days before that 8 degrees and ice. That darn Al Gore!
Purchased a new cart yesterday to set the BDS on. Boy do I like being able to look in that thing at eye level. Much better!!!
KyNola