I usually make this as an appetizer but thought it would also make a great dinner.
Brined 2 breasts for about 4 hours, rinsed under the tap and let them dry in the fridge for a few hours.
Cooked on the kettle, fat side down over the coals for 2-3 minute or so to get the fat warmed up. Then indirect to about 125F with some cherry chunks and fat side up. Finished by giving the fat a little crust over the coals.
Moist, tender and full of flavor.
The brine:
100gr of salt
100 gr of sugar
2 tbsp white pepper
2 tbsp thyme
1 tbsp juniper berries crushed
Some bay leaves crushed
Cover all sides of the duck.
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Brined 2 breasts for about 4 hours, rinsed under the tap and let them dry in the fridge for a few hours.
Cooked on the kettle, fat side down over the coals for 2-3 minute or so to get the fat warmed up. Then indirect to about 125F with some cherry chunks and fat side up. Finished by giving the fat a little crust over the coals.
Moist, tender and full of flavor.
The brine:
100gr of salt
100 gr of sugar
2 tbsp white pepper
2 tbsp thyme
1 tbsp juniper berries crushed
Some bay leaves crushed
Cover all sides of the duck.
Verzonden vanaf mijn iPhone met Tapatalk
