Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Wild Mallard breast, HELP?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Brookie
    replied
    This was a true feast. Mr and Mrs Jack nailed it. For you fellow PBC folks I have had good results with this same batch of Mallards in the barrel. Fast cook at 400+ degrees to 140’ internal temp. For these types of hot cooks I’m using 1/4” steel rods instead of the rebars. Makes a world of difference.
    Cheers. Brookie

    Leave a comment:


  • PaulstheRibList
    replied
    Looks great!

    Leave a comment:


  • Dadof3Illinois
    replied
    Those look awesome!!! Great job.

    Leave a comment:


  • JCGrill
    replied
    Another idea I recently saw on TV is duck breast pastrami. Curing should make it plenty moist. No recipe, but I suspect you guys could figure it out.

    Leave a comment:


  • Powersmoke_80
    replied
    Looks Fantastic and cool name tags.

    Leave a comment:


  • EdF
    replied
    What a feast!

    Leave a comment:


  • OneEyedJack
    replied
    Henrik, we didn't hear about you coming for dinner last night, so we went ahead without you. Here are a few photos of the preparation, cooking and plating.

    Here are 10 mallards almost ready for the grill. The cavities were generously seasoned with salt and pepper and stuffed with a few slices of green apples. Grills were Webers with SnS inserts and fueled with a full chimney of KBB and just a hint of apple wood smoke. Just prior to roasting, the birds were rubbed with a little bit of canola oil and then moderately seasoned with Lawry's Seasoned Salt. Mrs Jack came up with the place setting name tags - pretty cool!...
    Click image for larger version

Name:	PreCook.JPG
Views:	167
Size:	440.7 KB
ID:	459788

    This not well staged photo are the birds after roasting. We shot for an IT of 140*F so as not to be too rare for the newbie wild duck eaters at the table. Thanks to the able assistance of Brookie, the IT's were nailed. The piece of meat in the lower left corner is a chicken breast for Mrs. Brookie who refuses to eat wild ducks. The chicken was marinated in Italian salad dressing before grilling - she liked it!...
    Click image for larger version

Name:	OffTheGrill_small.JPG
Views:	162
Size:	157.2 KB
ID:	459789

    Here's the plated results. Sides were wild rice into which was mixed some sautéed onions and mushrooms finished with vermouth wine. Mrs. Jack prepared a nice dish of au gratin zucchini. A dipping Cumberland sauce was provided. I think the dinner went very well as witnessed by the newbies picking up the birds and getting the last shreds of meat off the carcasses. Oh, and there was plenty of great red wines being passed around the table...
    Click image for larger version

Name:	Plated_small.JPG
Views:	158
Size:	136.2 KB
ID:	459790

    Dessert (not pictured) was a store-bought tiramisu cake that put the whole operation over the top!

    Leave a comment:


  • Henrik
    replied
    Cool, your plan is rock solid. Love the sides and especially the cumberland sauce. Keep us posted, pics mandatory ;-)

    Leave a comment:


  • OneEyedJack
    replied
    Thank you for the input! Reading some of my game cook books, I'm now thinking to roast the birds whole and then cut in half with shears rather than serving a whole duck to each person. I'm thinking Cumberland Sauce for those who want it. Sides will be wild rice with sautéed mushrooms and onions with a little vermouth. Mrs. Jack is going to cook a zucchini dish. Mega red wines and some kind of tart dessert to finish. I'll monitor the IT closely. Henrik, if you're interested, come out to San Francisco, dinner is on the 24th! Ditto Spinaker. Member Brookie will be in attendance. I'll post photos.

    Leave a comment:


  • Henrik
    replied
    Oh, and serve them with a rich creamy sauce, they need it.

    Leave a comment:


  • Henrik
    replied
    Yes, go ahead and get your mallards on those grills! They are leaner than duck in my experience, but not much. Monitor those temps closely. Rather than cooking them to the perfect temp, I’d take them off the grill 2-3 degrees below target temp and let them rest 10 minutes before serving. Just like with duck they overcook easy, which kind of ruins the whole experience.

    Leave a comment:


  • Spinaker
    commented on 's reply
    Henrik

  • OneEyedJack
    replied
    I'm planning on throwing a dinner party that features whole roasted wild mallard ducks.I'm planning on using a 22" and 26" Webers and I think there is enough real estate to cook 10 birds. Using indirect with a SnS at high temps like about 350*F. I'm shooting for medium rare. Anyone have experience roasting whole ducks this way?

    Leave a comment:


  • Powersmoke_80
    commented on 's reply
    Henrik, That's why I called you out, I figured you were the Wild Man,on game that is. That sounds perfect and I will let you know how it turns out. I agree with skin on as that is how they were served at the game dinner. Thanks Dude

  • Jon Solberg
    replied
    Henrik Nailed it!

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


GrillGrates Take Gas Grills To The InfraredZone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review