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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-23-2012, 03:27 PM | #1 |
Full Fledged Farker
Join Date: 06-14-11
Location: The Netherlands
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Padawan;s Sauerkraut dish with duck breast fillet
Today i make Sauerkraut dish with a duck breast fillet..
the sauerkraut i mixed it with tomato puree
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01-23-2012, 03:30 PM | #2 |
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Join Date: 12-17-10
Location: Pleasanton, Ca
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Looks great, Padawan! I love Duck and that Sauerkraut has got to go well with it.
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01-23-2012, 03:41 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You had me at Sauerkraut! That duck just takes it to a whole new dimension!
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01-23-2012, 03:43 PM | #5 |
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Join Date: 01-19-08
Location: Jamaica
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Wow!!!
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01-23-2012, 03:44 PM | #6 |
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Join Date: 11-13-11
Location: york, pa
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I love crispy skin on duck breast. How would you accomplish that cooking it any other way than with hot and fast? Suggestions?
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01-23-2012, 04:15 PM | #7 | |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Quote:
If you cook it too fast the fat doesn't render and it is spongy and not crisp. Cook the duck breast skin side down save the fat and remove it as it cooks. Eventually the fat will render and the skin will be thinner. Then cook it on the meat side to finish it. At the very end you can crisp it with a hotter temp but many times the skin will be crispy enough that you don't have to do that. The secret of getting crispy skin is to get the skin separated from the meat underneath, this can be done by rendering the fat or as the chinese do they blow it up with an air compressor so that there is an air pocket between the skin and the meat. Now since the skin is not attached to the meat it will get crisp that is the secret of the chinese roast ducks and pekin ducks. Last edited by sandiegobbq; 01-23-2012 at 07:53 PM.. |
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01-23-2012, 06:20 PM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice reportage Padawan!
Duck breast looks perPhect!
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01-23-2012, 06:22 PM | #10 |
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Beautiful!
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01-23-2012, 06:48 PM | #12 |
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Join Date: 11-13-11
Location: york, pa
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Looks incredibly good, padawan! Thanks for the tip on crispy skin, sandiegobbq! I do remember my mom blowing up a whole duck with a bicycle pump. She had it hanging from the chandelier over a pan on our diningroom table for 2 days. My husband came home from work, stopped, looked at the duck hanging there, and said "some pagan ritual, perhaps?" lol I just remember the skin being deliciously crispy, and the meat tender and juicy.
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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01-23-2012, 07:28 PM | #14 |
somebody shut me the fark up.
Join Date: 08-06-10
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Total deliciousness!
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01-23-2012, 07:33 PM | #15 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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That is fancy! I haven't tried cooking duck yet, but I do like to eat it. I'm gonna start looking for duck.
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