Quote:
Originally Posted by threebag02
Anyone have a strong duck game? I have a few breast I picked up this morning.
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Brine and smoke at low temp of 160-170 for 1.5 to hours (temp 135) with cherry or apple. I cold smoke for a longer time and then sear the fatty skin side just 2 short of burning it. I like the skin crispy!
Get FMB's advice on Sous Vide if you have one.
I also like it sauted and roasted. Something like this:
Brine, but not more than a few hours, as you wish. rinse, pat dry. Season with Sea salt, Pepper, or any seasoning you choose. I used "moose dust" (My own hot and spicy) or Emeril's
in a very heavy, oven safe, saute/ fry pan heat olive oil until smoke appears, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and immediately place the pan in a 400 degree oven. Roast the breast(s Better in pairs) for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Temp again is 135.
Slice on the diagonal and serve with.