It is definitely one of the more decadent types of meat. Cherry, apple, maple and pecan woods are all great for smoking duck. While pink juices with chicken is an indicator that it is not done, this is not a problem with duck breasts. After brining, rinse duck or goose and pat dry with paper towels. The recipe consists first of a brine, then a drying period and finally smoking. Duck breast is not something that I eat frequently, but every time I do, I love it and vow to eat it more often. But I wanted to do something different. I am a foodie and a self taught cook who loves to prepare food for my family. one or two hours, depending on the size of the breast sections. Coat duck breasts with molasses and dip them into the … Place in the fridge and let the duck marinate for 4 hours. The flavor of smoke pairs well with waterfowl. If you keep cooking like this, you'll be thought of as a gourmet chef instead of a pitmaster! Cool duck completely, wrap in plastic wrap and place in fridge until ready to use. Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger). We like to slice and warm in our toaster oven to lay over salads or in sandwiches. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil. •Smoked duck keeps, cooled, uncovered, then wrapped tightly with plastic wrap and chilled, 2 days. I have found that brining for a few hours results in a much juicier duck breast. We used Black Cherry juice and brown sugar in place of white sugar and apple juice. •A stovetop smoker can be used in place of a wok. Purveyors of all things Gourmet. https://www.foodrepublic.com/recipes/smoked-duck-breast-recipe It is also great sliced and served on pasta or in a wrap. 1 smoked duck breast (or normal duck breast, seasoned well with salt) some aromatics (optional – dill, rosemary) a side dish – asparagus in this case, with some garlic; Cooking instructions: sous vide duck breast in vacuum bag with aromatics for 2 hours at 57 Celsius; remove, pad dry, and sear skin down until crispy (2-3 minutes) Turn the duck a couple times and cover the dish with … Smoke for 4.5 – 5 hours. It’s soft like butter and even juicier. Use a You can also carve a whole … This website is filled with lots of recipes highlighting my culinary journey. Apple juice works great as a base for the brine and I mix in some sugar, soy sauce and a bunch of spices. Smoking a duck breast can enhance an already great piece of meat to something extraordinary. Smoked duck breast is great served on its own. Mix together the juice with all the salt, sugar and spices until the salt and sugar are dissolved. The duck breast comes out to a medium rare doneness and the meat is tender and juicy. Once your smoker is hot at about 225-250 degrees Fahrenheit, put your small amount of apple or pear wood for the smoke. Use in lieu of bacon for dishes - crisped up with brussel sprouts, in eggs, the sky is the limit! I developed this recipe for Tea Smoked Duck Breasts when I was asked to come up with a unique pairing to go with Chateau Montelena’s 2009 Riesling. One breast will … For this duck recipe, an overnight brining will help keep the meat moist, and will remove a bit of the gamey flavor if you're smoking wild duck breasts. Sliced thin and on the diagonal, smoked duck is fantastic as part of an appetizer plate or in a sandwich. Place duck breast fillets in brine and refrigerate for 6 to 24 hours. You can use fresh duck breasts in place of the smoked breasts called for below; cook them a little longer before serving with the intensely fruity sauce. For medium rare, the duck should be somewhere … Small is great for slici Even though the skin on the duck breast will not be eaten, it is best to keep it on during the smoking. Place the duck in a dish and pour in the brine. Description All-natural smoked duck breast made from Moulard duck, humanely raised with no antibiotics or hormones. I set the smoker to 250F and smoke the duck breast until the internal temperature is 150F. Fully cooked and ready to go, you can slice and serve immediately or heat up a little in the oven or on the stove top. Smoke the duck for around 2 1/2 - 3 hours or until the internal temperature of the meat reaches 150F. Perfect for lunches, starters, or served simply with vegetables and new potatoes. Duck breast can easily be overdone and can be dry, and I think it scares people sometimes because of that. It can be used with the big green heads, tasty teal, or any other waterfowl you may have on hand. Served hot or cold, this is … After brining, give the duck a quick rinse and then pat dry with paper towels. Our delicately smoked duck breast won 1* Great Taste award 2017! Each bite is rich and divine. Even a domesticated duck from the grocery store. Place the duck in a dish and pour in the brine. Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. This smoked duck recipe has been one of my favorites for years. Soak the duck in the brine at least two hours, and overnight if possible. But if done right, you can get beautiful moist, pink, smokey duck breasts. Plus, there’s another benefit to smoking duck breast: … Once done, it is fine to peel the skin off before serving, or you can serve it with the skin on. When your duck has reached an internal temperature of 160 degrees F, transfer it to … ONLY DELIVERING IN MUMBAI. We love it. Smoke at … In a shallow dish, mix coarse salt and sugar. Mix the ingredients, making sure the salt is completely dissolved. Allow the duck to cool before carving. It combines the great smoky flavour the duck breasts with winter vegetables, dark greens and rice to make a lovely satisfying supper. Rinse well. The 150F for duck breasts is obviously lower than the recommended internal temperature for chicken breast – 165F. Place a drip pan underneath. Either way works fine. Remove the bone and skin from the duck breast halves. I like the milder woods and my favourite are the fruit woods as I find they have a sweeter smoke that is great for this meat. Turn the duck a couple times and cover the dish with plastic wrap. Marinate duck breasts… The sling came out darker but the meat was amazing and soft. Or, take a picture to share on Instagram and tag me @theblackpeppercorn. Smoked Duck Breast with caramelized squash, onions, bacon & spinach This delicious Smoke Duck Stew makes a great winter meal but will require a little more preparation, so you will need to get your saucepans out. This smoked duck recipe goes along well with a wild rice mix and Place the duck breasts into a 225 degree Fahrenheit meat smoker for It’s amazing. Cured and smoked duck breast for salads or your charcuterie board. Place duck breasts, skin-side up, on grill rack in the smoker. Leave a comment and let me know how it turned out. The big difference when smoking duck breast compared to hot smoking other food is the temperature which is 145°F or 63°C and I find that using the electric element in my … Soak duck or goose for at least 2 hours, but 12 hours is best. Our duck comes from a small family-run farm in Somerset where animal welfare is a priority (so much so, that Chris the farmer is qualified to process all his birds on site, so they don't have the stress of leaving the farm). Broil the duck. To cook, slice breast thinly and fry in a pan just like you would bacon. Description Our Smoked Duck Breasts are hot smoked with Hickory to add just the right amount of smoky flavor. This will be enough brine for up to 1 and 1/2 pounds of duck breast halves. Its rich and bold flavors are enhanced by smoke to deliver a delicious result. Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. Smoke the duck at 250ºF for 60 to 70 minutes. Fully-cooked and ready-to-eat our duck breast is smoked over real wood chips and made without any preservatives, nitrates, nitrites, fillers or … For sensitive groups, reheating is encouraged. No marinades or brines are necessary with Moulard Duck Breast. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. Apple Smoked Duck Breast Gets Flavor From an Apple Cider Brine DELIVERIES IN DELHI & BANGALORE START ON 23/12/2020 https://www.jackiegordon.com/index.php/blog/smoked_duck_is_my_fast_food grilled asparagus. Duck is ideally eaten medium rare, but if you prefer well done, take them out when the internal temperature reaches 165 degrees. Place fillets in a 170-degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium-rare. Smoking with the skin on helps to ensure that the duck breast remains moist and juicy. Or slice thin, place on grill set to 350℉ and cook for 10 minutes per side. Description: Our beautifully delicate award-winning smoked duck breast is made from the finest free-range duck. Coat each breast half with melted bacon grease. I like to brine my duck breast before smoking. 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