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Old 01-22-2010   #21
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Default Re: Grilling Duck

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Originally Posted by Shaft75 View Post
On a serious note, I love any type of game food. I remember when my dad used to chicken fry backstrap. Or when we would eat some bacon wrapped dove.

I'm hungry
Yeah, me too. Thanks a lot.
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Old 01-22-2010   #22
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Default Re: Grilling Duck

I just tried to smoke some duck, cough cough, very harsh and it will not stay lit
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Old 01-25-2010   #23
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Default Re: Grilling Duck

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Originally Posted by Shaft75 View Post
Hey HOUTEX, you like duck meat???
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Originally Posted by Shaft75 View Post
You like venison and duck meat TB?
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Well, you can duck down and suck ol buck!
I reckon it's a good thing I wasn't around to answer.
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Old 01-25-2010   #24
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Default Re: Grilling Duck

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Originally Posted by Silver Oak View Post
is there an option to smoke it? more tender and less chance to dry out IMO.
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Originally Posted by Texan_Bill View Post
Yes, you can absolutely smoke it.
I reckon TB is correct, but I've never tried smoking it. I always used to screw the meat up when I had a smoker. Duck easily dries out, so you won't catch me trying to smoke it.
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Old 01-25-2010   #25
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Default Re: Grilling Duck

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Originally Posted by HOU-TEX View Post
I reckon TB is correct, but I've never tried smoking it. I always used to screw the meat up when I had a smoker. Duck easily dries out, so you won't catch me trying to smoke it.
One word: Brining

Here's a quick one......

For this duck recipe, an overnight brining will help keep the meat moist, and will remove a bit of the gamey flavor.

Apple Smoked Duck Breast

Remove the bone and skin from the duck breast halves. Rinse well. For the brine, you will need...

one quart of apple juice or cider
1/4 cup kosher salt, or 3 Tbs canning salt
1 bay leaf, crushed
1 clove of garlic, crushed
1/2 teaspoon peppercorns, cracked



Mix the ingredients, making sure the salt is completely dissolved. This will be enough brine for up to 1 and 1/2 pounds of duck breast halves. Soak the duck in the brine at least two hours, and overnight if possible.

After brining, give the duck a quick rinse and then pat dry with paper towels. Coat each breast half with melted bacon grease.

Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. Use a small amount of apple or pear wood for the smoke.

Duck is ideally eaten medium rare, but if you prefer well done, take them out when the internal temperature reaches 170 degrees.
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Old 01-25-2010   #26
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Default Re: Grilling Duck

Real easy and tasty way to do duck breast is:

Score the skin in a cross hatch.
Put it skin side down in a dry med-high skillet (that can go in the oven) - let the skin render down to crispy.
Flip the breasts, put in a chunk of butter, a whole garlic clove or two and a sprig of rosemary.
Spoon the butter over the top of the duck and cook just long enough to brown the bottom.
Put the skillet into a 400 degree oven for about 4-5 minutes to get to med-rare.

Remove the duck from the skillet and let it rest. While it does saute mushrooms or blanched potatoes in the duck fat/butter in the pan.

Works really well with quail as well but you have to start with some olive oil since it doesn't have the fat of the duck skin.

TB - I made the duck at Christmas as well. Game at Christmas is a tradition in our family.

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Originally Posted by Texan_Bill View Post
One word: Brining
Brining is great for game.

Quote:
Remove the bone and skin from the duck breast halves.
Removing the skin from a duck breast is a tragedy.

Quote:
one quart of apple juice or cider
Citrus also works very well.
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Old 01-25-2010   #27
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Default Re: Grilling Duck

Quote:
Originally Posted by Texan_Bill View Post
One word: Brining

Here's a quick one......

For this duck recipe, an overnight brining will help keep the meat moist, and will remove a bit of the gamey flavor.

Apple Smoked Duck Breast

Remove the bone and skin from the duck breast halves. Rinse well. For the brine, you will need...

one quart of apple juice or cider
1/4 cup kosher salt, or 3 Tbs canning salt
1 bay leaf, crushed
1 clove of garlic, crushed
1/2 teaspoon peppercorns, cracked



Mix the ingredients, making sure the salt is completely dissolved. This will be enough brine for up to 1 and 1/2 pounds of duck breast halves. Soak the duck in the brine at least two hours, and overnight if possible.

After brining, give the duck a quick rinse and then pat dry with paper towels. Coat each breast half with melted bacon grease.

Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. Use a small amount of apple or pear wood for the smoke.

Duck is ideally eaten medium rare, but if you prefer well done, take them out when the internal temperature reaches 170 degrees.
I mentioned brining in my previous post, but I've always used the ice salt water for the soak.

I guess I just worded my post wrong. My point was, duck dries out easily if over-cooked and I generally stink at using a smoker. Heck, I used to over-cook steak....that's how bad I am at using a smoker.
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Old 01-25-2010   #28
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Default Re: Grilling Duck

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Originally Posted by infantrycak View Post
TB - I made the duck at Christmas as well. Game at Christmas is a tradition in our family.
Thank God.... I would always get odd looks whenever I told people that.
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Old 01-25-2010   #29
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Default Re: Grilling Duck

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Originally Posted by Texan_Bill View Post
Thank God.... I would always get odd looks whenever I told people that.
I've done all the cooking at Thanksgiving and Christmas for the past 10 years so you get what I choose to cook. Funny thing is folks always worry about the kids and I have to beat them off the venison, ducks, etc. to leave some for the adults.
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Old 01-25-2010   #30
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Default Re: Grilling Duck

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Originally Posted by Texan_Bill View Post
Thank God.... I would always get odd looks whenever I told people that.
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Originally Posted by infantrycak View Post
I've done all the cooking at Thanksgiving and Christmas for the past 10 years so you get what I choose to cook. Funny thing is folks always worry about the kids and I have to beat them off the venison, ducks, etc. to leave some for the adults.
I've always thought waterfowl was a holiday tradition too. Back in the day it was a turkey and ducks at Thanksgiving and a goose and ducks at Christmas. Now it's turkey and ducks on both due to not goose hunting anymore.

Additionally, my oldest brother makes an oyster dressing that is out of this World awesome. Fattening as heck, but that's what the holidays are for, no?
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