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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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12-16-2011, 06:40 AM | #1 |
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!)
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Simple duck breast
I don't remember when I cooked this. I think it may have been about a month ago between trips when I didn't have time to post. In any case, it is just a couple duck breasts, salt and peppered:
For me, the primary goal in cooking duck is rendering as much of the fat as possible. I want a thin, and crispy outer layer if possible. I cut the grooves to help with the rendering. I put these into a frying pan. and use the side burner on the gasser. I don't think I've used that side burner for anything else. It is really good for duck though as duck has a LOT of fat and if I tried to do this in the house, I'd probably be divorced: The pic is about halfway done. Look at all that duck fat in the frying pan, better there than in me. The grease continues to fill up that pan. I'm always amazed how much there is. I do not cover because I don't want the duck meat to cook, just the fat. When I've had about enough of this as I can take, I throw it on the grill: I was in a hurry and just used the gasser. One word of caution. That duck fat is an EXCELLENT insulator. Even though I've had that breast in the frying pan, fat-side down for 10+ minutes, the meat is still pretty raw. I grill both sides for about 4-5 minutes, about how I would cook a 1.5"-thick ribeye. I don't want to overcook this. If you take duck past medium rare, I find it tastes like liver. The color on this is redder than it really was, but you can tell that it is still pretty pink. In reality it was between rare and medium rare. Note the fat layer is much thinner and even crispy. On the nearer side, it's thicker than I would have liked. I probably could've kept it in the frying pan a few more minutes, but it's still pretty good.
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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. |
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12-16-2011, 06:57 AM | #2 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Looks good Gore. I have never tried cooking farm raised duck but am inspired to give it a shot after seeing yours. I used to hunt A LOT of duck and can relate to the comment about over cooked duck tasting like liver (and sometimes steel pellets ). I always attributed it to it being wild, but then again I never cooked it medium rare either.
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12-16-2011, 07:52 AM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Duckbreasts are awesome!
Too bad they are so expensive over here. Nice job on that Phat Gore!
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12-16-2011, 08:15 AM | #4 |
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!)
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Gheesh Mongo, do you ever sleep?
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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. |
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12-16-2011, 08:19 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Eggplant Man has no need for sleep.
Beautiful Gore! We don't get just the breasts in our local grocers but I'm tempted to buy a whole one now and cut it up.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-16-2011, 08:42 AM | #7 |
Take a breath!
Join Date: 12-21-09
Location: US
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I'd have to disagree that the duck fat is better in the pan than in you. Cut some potatoes up into cubes and fry them up in the duck fat. Best tater's you'll ever have.
The only other suggestion that I'd have for you is to cut the cross-hatch a little less-deep and render that fat out on a lower heat setting. That looks yummy as hell though. I'd say that done-ness is really good.
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12-16-2011, 08:45 AM | #8 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-16-2011, 09:09 AM | #9 | |
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!)
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Quote:
__________________
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. |
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12-16-2011, 09:25 AM | #10 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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That looks really good Gore. Thanks for sharing.
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12-16-2011, 09:28 AM | #11 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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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.....
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12-16-2011, 10:11 AM | #12 | |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Quote:
I used to take the duck and goose and grind it up to make sausage and pepperoni sticks...
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12-16-2011, 10:44 AM | #13 | |
Take a breath!
Join Date: 12-21-09
Location: US
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Quote:
My neighbor does a lot of hunting. He's usually got enough meat to end up feeding the dogs and the other neighbor's dogs. Sometimes, if he's got a lot of teal, I'll get some and cook 'em up. A good milk soak overnight seems to cut a lot of the gamey/bitter taste. I've done tons of them and there are two decent sauces that I've found really compliments the birds... one is a honey and fig sauce and the other is a white wine garlic (almost like scampi).
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12-16-2011, 10:48 AM | #14 | |
Full Fledged Farker
Join Date: 09-28-11
Location: Harleysville, PA
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Quote:
BTW, the OP's duck breasts look mighty tasty.
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12-16-2011, 10:51 AM | #15 | |
Take a breath!
Join Date: 12-21-09
Location: US
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Quote:
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