ShencoSmoke
is Blowin Smoke!
- Joined
- Jul 2, 2013
- Location
- The...
I got to choose the current "game meat" TD going on now and had envisioned entering venison. To make a long story short my freezer crapped out and I lost an entire deer. So last night I headed over to my buddies house with 2 packs of scrapple and came back with this
He didn't know much about the ducks that he gave me but when I thawed them out it ended up being 4 small breasts and 2 larger ones. I put them in some salt water this afternoon and headed to the store after being inspired by my favorite wild game website: http://honest-food.net/
I decided to go with winter vegetables and try to balance spicy (turnips) and sweet (butternut squash)
I peeled the turnips and cut the squash into wedges
and then prepped the squash with S&P and olive oil
took the duck out of the brine and let them come up to room temp. seasoned with SPOG. You will notice that I don't have any fat to work with, just lean duck meat.
roasted the squash until tender and light brown
and after boiling the turnips till tender I mixed them with some butter and milk
I knew that the duck wouldn't take long so I decided to cook HOT on top of a chimney of lump. I started with the 2 bigger breasts (like all men would :eyebrows
and then added the 4 smaller breasts a few minutes later
as they got a little over 120 they had a good sear so I pulled them to the side and let them come up to around 145. I then took them off and rested while I made the gravy
it was a shame I didnt have duck fat to start the gravy, but I made do with some pig fat
Added some flour and let that cook
then added the bourbon, beef stock, hot sauce, maple syrup, and S&P.
and then some cream at the end
I served the duck on a bed up turnips with gravy, along side the roasted squash. And for one last hint of spice I finished with grated radishes.
The dish really came together well. The texture of the duck reminded my of venison loin (oddly enough). It was slightly gamey but not as bad as I expected. Thanks for looking!
He didn't know much about the ducks that he gave me but when I thawed them out it ended up being 4 small breasts and 2 larger ones. I put them in some salt water this afternoon and headed to the store after being inspired by my favorite wild game website: http://honest-food.net/
I decided to go with winter vegetables and try to balance spicy (turnips) and sweet (butternut squash)
I peeled the turnips and cut the squash into wedges
and then prepped the squash with S&P and olive oil
took the duck out of the brine and let them come up to room temp. seasoned with SPOG. You will notice that I don't have any fat to work with, just lean duck meat.
roasted the squash until tender and light brown
and after boiling the turnips till tender I mixed them with some butter and milk
I knew that the duck wouldn't take long so I decided to cook HOT on top of a chimney of lump. I started with the 2 bigger breasts (like all men would :eyebrows
and then added the 4 smaller breasts a few minutes later
as they got a little over 120 they had a good sear so I pulled them to the side and let them come up to around 145. I then took them off and rested while I made the gravy
it was a shame I didnt have duck fat to start the gravy, but I made do with some pig fat
Added some flour and let that cook
then added the bourbon, beef stock, hot sauce, maple syrup, and S&P.
and then some cream at the end
I served the duck on a bed up turnips with gravy, along side the roasted squash. And for one last hint of spice I finished with grated radishes.
The dish really came together well. The texture of the duck reminded my of venison loin (oddly enough). It was slightly gamey but not as bad as I expected. Thanks for looking!
