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Those look tasty!! I love green mussels and usually cold smoke them 5lbs at a time over hickory and alder. Makes for a nice meal when accompanied with a salad.
Wow Leah thanks for the video and all the help. I'm going to have to stop by my local seafood spot and pick up some cuttlefish for the smoker. I also enjoy salts and often use black truffle salts on lots of foods!
Wow very interesting post. I've been trying to loose a few pounds and cut back on the cholesterol over the last year or two and as a result I typically no longer eat meat during the week. It's not a big deal as I eat seafood often already. I'll really have to try and find me some cuttle fish...
Well still no luck on finding a live duck and the 1 farm within driving distance has no contact info for the company and won't reply to any of my e-mails on online contacts. I guess I'm going to have to try and make do with a fresh frozen one.
Yeah we spoke during a break between sessions and she said she was concerned that he may get hurt or would be in danger cooking on a smoker. To her surprise a 16 year old son of a pit master is actually tied for rookie of the year here in CA this year. I think he's even going to assist with...
Wow those are pretty fancy. Thanks for the info. Good to have some history on the dish. I would love to own at least a nice press, but until I win the lottery I'll just have to make due with the old iron one. I would image that equipment would be a few hundred grand in today's market!
hahah I fish often and have hunted in the past so I don't have a problem strangling the ducks neck then plucking the feathers and removing the guts. Not sure about the heart, but you save and grind the later which gets added to the sauce later. I think the recipe is so old that frozen wasn't...
Leah Glad you liked the video. My presentation will not be anything like that, but hopefully the end results will be just as good and flavorful if not better. I really think just roasting the duck really doesn't bring out the flavor of the meat. I mean if you have roasted duck, then have...
Thanks for the tips. I found a place that's only a couple of hours away that claims they sell adult ducks, but they have no contact info online and won't reply when I sent request via their online form Arggghhh!! It's no wonder they have such bad reviews. The only other place in CA that sells...
I don't know what it is about people and smoke sometimes. It's like the sight of smoke brings such fear and concearn. I taught a BBQ 101 class this weekend and one lady signed up with her 15 year old son because he wants to be a pit master. She had no clue what a smoker was or that you are no...
Unfortunately, I checked Craigslist and no one had live ducks. I did call one lady who had eggs, but she said you have to go to another county as selling live ducks is against the law. I may have to try and do it with a fresh (already dispatched) duck from the asian market and just hope it's...
Well after calling and calling I haven't been able to find anyone who will sell me a duck that hasn't been bleed after killing. The closest I found was a store in an Asian community that has a special permit to dispatch ducks on the premises. Apparently they had a big fight with the city some...
How does one join the wine group?
I actually plan on smoking the duck to a rare before, then parting the legs and breast and returning them back to the smoker at 500 for searing then "pressing" the carcass. It's been said that the duck itself is somewhat bland and the sauce is what actually...
Thanks for the information. Actually my first taste of pressed duck was more than 30 years ago. My grandfather was a huge fan and french cuisine and spent some time in Paris where he had the dish more than 50 years ago. I can't recall when, but he was gifted a press many years later were he...