Pekin Duck Breast w/Current Reduction - inspired by @civilsmoker (Cortney)

[schlotz]

Maybe not the best plating attempt but following Cortney's thread to prepare this yielded an outstanding dinner.
Well worth the effort!

 

[in. pred]

thats looks awesome schlotz!! love me some duck!! that fat is not even real! lol i havent been able to smoke any for couple years. i smoked a bunch back in the day. im envious of you taste buds. lol

 

[912smoker]

Looks like a 5 meal to me!

Keith

 

[voyager 663rd]

Indeed 5*. A nice clean presentation makes it "classy".

 

[Brokenhandle]

Looks delicious to me!

Ryan

 

[indaswamp]

Excellent presentation! I even envy the wine. Stellar plate there man.

 

[Jim_C]

I think the duck looks perfect. Currant reductions looks good. Good job.

 

[Steve H]

Looks like perfection on a plate to me! That's spinner material!

 

[schlotz]

thats looks awesome schlotz!! love me some duck!! that fat is not even real! lol i havent been able to smoke any for couple years. i smoked a bunch back in the day. im envious of you taste buds. lol

Thanks!. These were low pan fried for approx 22 min. Only the last 2 minutes on the meat side.

Looks like a 5 meal to me!

Keith

Thanks Keith, it was a great meal!

Indeed 5*. A nice clean presentation makes it "classy".

Appreciate the kind words. We like clean white plating, everything just looks better on them.

Looks delicious to me!

Ryan

It was, thanks Ryan!

Excellent presentation! I even envy the wine. Stellar plate there man.

Hey Keith, thanks for dropping by! Hadn't had a Graves in many years. I'd say this one was good but there are better ones.

I think the duck looks perfect. Currant reductions looks good. Good job.

Thanks Jim!

Looks like perfection on a plate to me! That's spinner material!

Thanks Steve! The wife requested duck and potatoes, so of course I wanted to make her happy. Mission accomplished!

 

[Fueling Around]

Yep stellar meal.
Won't be happening in my house. Wife despises duck as her father was an avid hunter.
I cannot convince her a nice domestic duck is much better

 

[chopsaw]

Looks good Matt . Never had duck myself .

 

[civilsmoker]

Fanfeakingtastic!!!! I’ve been craving a repeat but next time with red currant. Those spuds looked top shelf! And really glad it hit the spot!!!

 

[BrianGSDTexoma]

Great meal Matt!

 

[Gonna Smoke]

WOW Matt!! Looks fantastic!!

 

[DRKsmoking]

Well done Matt, nice plate.

I only had Duck once, and it was oily and still had pellets in it, so never had it again, but your plate makes me think about maybe try again with one that was not all shot up.

David

 

[schlotz]

Yep stellar meal.
Won't be happening in my house. Wife despises duck as her father was an avid hunter.
I cannot convince her a nice domestic duck is much better

Unfortunate John, these duck breasts are wonderful. Sorry to hear it. Some people can't move away from their past experiences.

Looks good Matt . Never had duck myself .

Hey Rich,
Luckily our local butcher also carries frozen Pekin Duck breasts from Maple Farms (2 in a pkg). Perfect for just the two of us. Only have one more in the freezer so next trip I'll pick up a couple more. Pekin is not Mallard, it's domestically raised. Although wild game certainly does have it place at the dinner table, this dish IMO, calls for Pekin. Give 'em a try, they're are worth the effort.

Fanfeakingtastic!!!! I’ve been craving a repeat but next time with red currant. Those spuds looked top shelf! And really glad it hit the spot!!!

All of it is thanks to you Cortney for turning us on to such a wonderful dinner! Might try a red currant version, sounds inviting. Spuds were very simple: small/baby Yukon Golds cut in half, in a big bowl tossed with a mixture of 1-tbs melter butter, 1 clove mashed garlic, Italian seasoning then re-tossed with a sprinkling of parmesan. Used the air-fryer. 10 min on 400º, shake to redistribute then approx 8 more minutes. Salting done at the table to suite your taste.

Great meal Matt!

Thanks Brian!

WOW Matt!! Looks fantastic!!

It was. Thanks charles!

Well done Matt, nice plate.

I only had Duck once, and it was oily and still had pellets in it, so never had it again, but your plate makes me think about maybe try again with one that was not all shot up.

David

Hi Dave, these are premium domestic breasts and definitely not mallard which I haven't had in quite some time, although back then the #6 shot was also present . Don't miss the whole de-feathering / cleaning aspect either. Thanks for stopping by!

 

[chopsaw]

I always thought the " Pekin " part of Pekin duck was defined by crispy skin or something .

 

[schlotz]

I always thought the " Pekin " part of Pekin duck was defined by crispy skin or something .

They are a specific breed of foul known for their fat layer. Crispy skin is definitely part of what you get. 20+ min on med-low heat skin side down produces a wonderful crispy skin.

 

[schlotz]

For those that might be interested in the details, here is Cortney's (@civilsmoker ) original thread that got me to try it:

Pan Seared Pekin Duck With Black Currant Sauce & Roasted Baby Potato’s

We wanted to kick off the New Year with a meal to celebrate the event! We ordered some Pekin duck breasts for the occasion…. They were frozen so thawed them in the fridge for 3 days, then washed dried and back in the fridge to set the skin. After 36 hours in the fridge I 1/2inch scored the skin...

www.smokingmeatforums.com

 

[civilsmoker]

The red currant of that brand doesn’t have the seeds and is less rich but adds a tangy tone….its like a cross blackberry and cherry. We just did it for our Easter ham dinner…… I think you would like it!