Phubar's Daisy Duck Breasts Pron Pt.3

Phubar · 02-27-2011, 09:15 AM

I had some wild duck breasts left in the Phreezer.
Marinated these in:red roast marinade,limejuice,chardonnay,L&P,olive oil,garlic,thyme,laos,cane sugar,salt,pepper.

Drums were coated with olive oil,rubbed them under the skin with a bit of Lawry's seasoned salt and on top with some Phoil Hat rub

Brother QuasaR's Orange MUDS was holding temp at 300F.

smknhotmama · 02-27-2011, 09:20 AM

Those breasts are big! I've never had it before. John loves duck though and I'm going to have to show him your boobs. Nice job as usual.

Drifter · 02-27-2011, 09:54 AM

Wow!! Great duck!!

bluetang · 02-27-2011, 10:22 AM

Great plate

Gore · 02-27-2011, 10:49 AM

A week ago, I was thiiiiiiis close to buying some duck breasts. Thanks Phoeb, those look great.

Mister Bob · 02-27-2011, 11:01 AM

Great meal, I love duck. I've never smoked boneless breasts before, do they stay moist? What internal temp did you bring them to?

Big George's BBQ · 02-27-2011, 11:06 AM

That looks Great

Skidder · 02-27-2011, 11:34 AM

Nice work as always!

Phubar · 02-28-2011, 10:22 AM

Quote:

Originally Posted by Mister Bob

Great meal, I love duck. I've never smoked boneless breasts before, do they stay moist? What internal temp did you bring them to?

These are quite lean pieces,they had a lil bit of bite to 'em.
I didn't checked the internal temp,I just pulled them off when the chicken was done.
My thought was that if it wasn't edible yet I would finish it in the oven...this wasn't necessary,maybe I could've pulled it off sooner.
I'm not very famillair with wild poultry like this.

02-27-2011, 09:15 AM	#1
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phubar's Daisy Duck Breasts Pron Pt.3 I had some wild duck breasts left in the Phreezer. Marinated these in:red roast marinade,limejuice,chardonnay,L&P,olive oil,garlic,thyme,laos,cane sugar,salt,pepper. Drums were coated with olive oil,rubbed them under the skin with a bit of Lawry's seasoned salt and on top with some Phoil Hat rub Brother QuasaR's Orange MUDS was holding temp at 300F. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

02-27-2011, 09:20 AM	#2
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	Those breasts are big! I've never had it before. John loves duck though and I'm going to have to show him your boobs. Nice job as usual. __________________ [LEFT][SIZE=3][FONT=Palatino Linotype][COLOR=darkred][B]~Shawn~[/B][/COLOR][/FONT][/SIZE][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super fast Super hot [COLOR=red][B]Red[/B][/COLOR] Thermapen[/COLOR][/FONT][/LEFT] [LEFT][FONT=Palatino Linotype][COLOR=black]Super hot Super Big [COLOR=darkgreen][B]Green[/B][/COLOR] Egg: [I][B][COLOR=darkslategray]Eggamemnon[/COLOR][/B][/I] G[/COLOR][/FONT][FONT=Palatino Linotype][COLOR=black]reek for "working slowly"[/COLOR][/FONT][/LEFT] [LEFT][URL="http://drunkdaily.blogspot.com/"][FONT=Book Antiqua]http://drunkdaily.blogspot.com/[/FONT][/URL] [/LEFT] [LEFT][URL="http://magphoto-sawyer.blogspot.com/"][FONT=Book Antiqua]http://magphoto-sawyer.blogspot.com/[/FONT][/URL][/LEFT]

02-27-2011, 09:54 AM	#3
Drifter is one Smokin' Farker Join Date: 09-02-09 Location: Brookland, AR Downloads: 0 Uploads: 0	Wow!! Great duck!! __________________ Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser

02-27-2011, 10:22 AM	#4
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Great plate __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

02-27-2011, 10:49 AM	#5
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	A week ago, I was thiiiiiiis close to buying some duck breasts. Thanks Phoeb, those look great. __________________ 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"

02-27-2011, 11:01 AM	#6
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Great meal, I love duck. I've never smoked boneless breasts before, do they stay moist? What internal temp did you bring them to? __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

02-27-2011, 11:06 AM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks Great

02-27-2011, 11:34 AM	#8
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Nice work as always!

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