View Single Post
Old 12-16-2011, 10:28 AM   #11
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa

Awesome pics and recipe - just in time for duck season out here. I'm going to have to try this out - always have plenty of duck breast and goose around here during the winter - but I've always steered clear of it, because I can't cook it. I fried a duck breast once; once - it tasted worse than liver, more like tar glazed leather.....
Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen
likeadeere is offline   Reply With Quote

Thanks from:--->