Simple duck breast - Page 2

dealm9 · 12-16-2011, 11:47 AM

wow that looks great gore! do you still render the fat in the frying pan if you choose to take the low and slow indirect way of cooking duck instead of just grilling it. i feel like if you were to smoke it you would want all the fat on so it would render into the meat and then maybe finish it off in the frying pan like you did? maybe not though, sadly i have never done duck but this makes me want to try. this seems pretty straight forward

sandiegobbq · 12-16-2011, 12:51 PM

Red is good.

Love duck especially peking duck.

I have done it at home but not yet with the bicycle pump to separate the skin from the meat. I kind of pull on the skin and try to separate it that way before going through the process.

Great job!

Gore · 12-16-2011, 01:31 PM

My wife does the Peking duck and it is a three-day process. Usually it is best in the oven. We've done it three times in the Primo. Only the last time did the fat render well (we kicked the temp up). The problem is that poultry soaks up smoke like a sponge and it is difficult to render the fat before it is too smokey.

Hugo · 12-16-2011, 01:32 PM

Quote:

Originally Posted by kihrer

Duck fat is awesome to use in cooking. Render enough of it and you can confit some whole garlic which can then be used as a spread or used in sauces. Then take the fat after you have finished the garlic and fry you up some taters like DoughBoy suggested.

BTW, the OP's duck breasts look mighty tasty.

That sounds awesome!!!

Oh, and ofcourse it looks great Gore

buccaneer · 12-16-2011, 02:59 PM

Gore, Love to see you starting with the duck layed in a cold pan!

Gorgeous and making me want duck...again.
Those are way better than the duck I can buy hereabouts too, way better!

sandiegobbq · 12-16-2011, 03:22 PM

Quote:

Originally Posted by Gore

My wife does the Peking duck and it is a three-day process. Usually it is best in the oven. We've done it three times in the Primo. Only the last time did the fat render well (we kicked the temp up). The problem is that poultry soaks up smoke like a sponge and it is difficult to render the fat before it is too smokey.

Does she use the air compressor or the bicycle pump to separate the fat from the meat?

I have grilled duck and it has rendered nicely.

Haven't smoked it.

Abelman · 12-16-2011, 03:24 PM

You know what, I really like that recipe for a Greenhead or a LI Duck. Never thought of the side burner for the rendering

I like that process to save the fat. Duck fat is some special stuff and as someone mentioned, in conjunction with some taters, that really works.

Usually, I just marinate them, quarter or half them, and onto the grill after 24 hours in the juice.

Thanks for the post, I have some combining to do

deguerre · 12-17-2011, 10:39 AM

Quote:

Originally Posted by Gore

Sorry, I just can't eat taters like that anymore. As far as the rendering, that is the lowest setting my side-burner can do. I'd love it if I could set it lower, but it goes out. The low on the Weber is like a med-high on our inside stove.

If you've got an outlet outside, you could use a hotplate...

Al Czervik · 12-17-2011, 10:50 AM

Quote:

Originally Posted by deguerre

If you've got an outlet outside, you could use a hotplate...

Or a heating blanket...

12-16-2011, 11:47 AM	#16
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	wow that looks great gore! do you still render the fat in the frying pan if you choose to take the low and slow indirect way of cooking duck instead of just grilling it. i feel like if you were to smoke it you would want all the fat on so it would render into the meat and then maybe finish it off in the frying pan like you did? maybe not though, sadly i have never done duck but this makes me want to try. this seems pretty straight forward __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

12-16-2011, 01:31 PM	#18
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	My wife does the Peking duck and it is a three-day process. Usually it is best in the oven. We've done it three times in the Primo. Only the last time did the fat render well (we kicked the temp up). The problem is that poultry soaks up smoke like a sponge and it is difficult to render the fat before it is too smokey. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-16-2011, 02:59 PM	#20
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Gore, Love to see you starting with the duck layed in a cold pan! Gorgeous and making me want duck...again. Those are way better than the duck I can buy hereabouts too, way better! __________________ Hold my dang beer...

12-16-2011, 03:24 PM	#22
Abelman Full Fledged Farker Join Date: 08-22-09 Location: Littleton, CO	You know what, I really like that recipe for a Greenhead or a LI Duck. Never thought of the side burner for the rendering I like that process to save the fat. Duck fat is some special stuff and as someone mentioned, in conjunction with some taters, that really works. Usually, I just marinate them, quarter or half them, and onto the grill after 24 hours in the juice. Thanks for the post, I have some combining to do __________________ Pepperhead, Large BGE, Char-Broil Commercial Infra-red

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12-16-2011, 12:51 PM	#17
sandiegobbq is one Smokin' Farker Join Date: 06-22-11 Location: chula vista, ca	Red is good. Love duck especially peking duck. I have done it at home but not yet with the bicycle pump to separate the skin from the meat. I kind of pull on the skin and try to separate it that way before going through the process. Great job!