Duck for supper

[MSK2193]

Smoked a couple of duck breasts on the Bradley using Cherry for a 3-hour, low temp smoke followed by a quick sear of the skin. Pretty tasty!

 

[forktender]

That looks awesome, is it wild or domestic duck? I have a freezer full of Mallard and Sprig and Speckle belly goose. I need to make up some Italian sausage to make some room in the freezer soon.

Yours is done perfectly, I don't like it bloody rare like some peep's do.
Try a little fresh horseradish on it the next time you make it or on the leftovers if there is any left.

Dan

 

[gmc2003]

Looks mighty good from my screen

Point for sure
Chris

 

[SmokinAl]

That looks fantastic!
I want to spin one on my Santa Maria rig.
I’m just gonna have to do it!
Al

 

[SmokyMose]

Looks good! What IT did you take it to?
Curious because I'm getting ready to do one this afternoon and have read various things...

 

[Bearcarver]

Looks Great, Michael !!
Nice & Juicy!!
Like.

Bear

 

[MSK2193]

Looks good! What IT did you take it to?
Curious because I'm getting ready to do one this afternoon and have read various things...

130 degrees internal.

 

[MSK2193]

That looks awesome, is it wild or domestic duck? I have a freezer full of Mallard and Sprig and Speckle belly goose. I need to make up some Italian sausage to make some room in the freezer soon.

Yours is done perfectly, I don't like it bloody rare like some peep's do.
Try a little fresh horseradish on it the next time you make it or on the leftovers if there is any left.

Dan

Domestic (unfortunately). Interesting - will definitely have to give the horseradish a try.

 

[forktender]

Domestic (unfortunately). Interesting - will definitely have to give the horseradish a try.

Jalapeno apricot or jalapeno black berry jelly is killer on fowl as well.
I reduce it down by almost half not quite half then flambé using whichever whiskey or Port that you have around the house at the time. My favorite side dishes to anything fowl is bacon braised red cabbage, sauerkraut and fried Spaetzle.