I planned to cook a whole duck but couldn't get one. So I settled for two duck breast filets. Nice quality, they weigh approx. 12-14 oz each (350-400 grams).
After a discussion in this thread I thought: why not smoke and grill it? Said and done, that's what I did. Also; duck goes great with citrus flavors, so I figured brushing it with lemon curd (a British supersmooth lemon marmalade) would be great. It was. Here's how.
1. Dry brine the duck a few hours before the cook.
2. Before they go on the grill you brush them with a thick layer of lemon curd on the meat side. Smoke them with apple wood, skin side down, for 30-40 minutes until their inner temp is 131° F (55° C).
3. Remove the lid and stoke the fire. Now sear them 30 seconds per side, skin side down, then flip. Repeat. Watch out for grease fires, that skin is fatty.
4. Brush another layer of lemon curd, again on the meat side, and wrap in aluminum foil and a towel (faux cambro). Let them rest for 20 minutes.
Slice and serve. I did these with oven roasted carrots and parsnips, and served it with a red wine sauce.
Super tasty, you gotta try it folks!
After a discussion in this thread I thought: why not smoke and grill it? Said and done, that's what I did. Also; duck goes great with citrus flavors, so I figured brushing it with lemon curd (a British supersmooth lemon marmalade) would be great. It was. Here's how.
1. Dry brine the duck a few hours before the cook.
2. Before they go on the grill you brush them with a thick layer of lemon curd on the meat side. Smoke them with apple wood, skin side down, for 30-40 minutes until their inner temp is 131° F (55° C).
3. Remove the lid and stoke the fire. Now sear them 30 seconds per side, skin side down, then flip. Repeat. Watch out for grease fires, that skin is fatty.
4. Brush another layer of lemon curd, again on the meat side, and wrap in aluminum foil and a towel (faux cambro). Let them rest for 20 minutes.
Slice and serve. I did these with oven roasted carrots and parsnips, and served it with a red wine sauce.
Super tasty, you gotta try it folks!
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