Duck score

[atomicsmoke]

Missed the Chinese New Year specials on duck due to life getting in the way.

Got some (3 ducks) the week after Easter.

Processed the same way: legs confit, wings for rillette.

Some cracklings too.

What i will do different this time are the breasts. Normally i cold smoke them.

Stay tuned.

 

[atomicsmoke]

Since most of my family onky eats well done meats and i wanted us to eat duck breast i took the slow cooker approach.

Scored the skin, seasoned with garlic powder, salt, pepper and paprika.

No liquid, 6h later

As i expected....couldn't slice it

Very tasty, not too dry. Will make this again.

 

[myownidaho]

I wonder if a little brining would help with the long smoke?

 

[atomicsmoke]

This wasnt smoked. Cooked in the crockpot.

 

[myownidaho]

Seriously? Did you sear before going into the crockpot? I’ve got a lot of duck breasts in the freezer. Even though they’re skinless, I’m always looking for new ways to use them.

 

[atomicsmoke]

No sear. But i used lots of paprika in the rub. Looks like real smoker bark doesn't it?

This was store bought duck.

 

[indaswamp]

Skin on correct? I see score marks....

That would go a long way towards helping it stay moist....

 

[cooker613]

Didn't someone just certify "Cold Smoked" bacon as Kosher ???

Kosher .jpg

• daveomak
• Jan 29, 2017

No, but a Rabbi in Israel issued a chewuva ( a rabbinic decision) that pork meat grown in the lab from genetic material is not only kosher, but not even meat, so it could be eaten with. Cheese.