Hey All,
I did this quick easy smoke a week or so ago. The local store had a whole bunch of duck breasts for 50% off so I figured what the heck and bought three for ~$10 total. I wasn't quite sure what to do, but decided to brine o/n, then smoke, then sear the skin/fat side.
The brine was simple: 2qts water, 0.5C Kosher salt, 0.5C light brown sugar, 1tsp Cure#1. (Note, the cure was for a bit of the flavor it imparts, not as a preservative). In the reefer o/n. Rinsed off and patted dry then hit with SPG and some freshly, finely minced lemon thyme. They then sat on a rack in the reefer for a couple hours to help dry.
Set the smoker to 200°F, I used Pit Boss competition blend pellets which are a Hickory/maple/cherry blend. On the smoker for ~1.5hrs until the ITs were lows 130°s. I then opened up the sear box , cranked the smoker all the way and set my cast iron skillet over it. Waited for it to get nice and hot then placed the breasts skin down down to crisp up and render fat. Pushing down hard with a large spatula really helps render some fat out, or your could use a wrapped brick or heavy press. Final ITs were mid 140s-150°F.
I was a bit concerned as they came off a bit blacker than expected on the skin but but it turned out fine. No burnt flavor at all. Let them rest a few minutes then had to slice into one - color was great, smell was great, and oh momma did it taste fantastic! A little crispy skin, a touch of fat, and just delicious yummy goodness, with an amazing silkiness to the texture. The GF was with me and loved it too. We had to force ourselves to stop eating, lol. Did I mention I also had a pot of Osso Bucco going? And while searing the duck my neighbors brought over a plate of fresh homemade tamales? Food overload.
As I've mentioned in the past I often bring things down to my local pub for my friends to try, this might have received the best reviews ever.
Oh, the wonderful tamales from my neighbor, they were delicious!
I did this quick easy smoke a week or so ago. The local store had a whole bunch of duck breasts for 50% off so I figured what the heck and bought three for ~$10 total. I wasn't quite sure what to do, but decided to brine o/n, then smoke, then sear the skin/fat side.
The brine was simple: 2qts water, 0.5C Kosher salt, 0.5C light brown sugar, 1tsp Cure#1. (Note, the cure was for a bit of the flavor it imparts, not as a preservative). In the reefer o/n. Rinsed off and patted dry then hit with SPG and some freshly, finely minced lemon thyme. They then sat on a rack in the reefer for a couple hours to help dry.
Set the smoker to 200°F, I used Pit Boss competition blend pellets which are a Hickory/maple/cherry blend. On the smoker for ~1.5hrs until the ITs were lows 130°s. I then opened up the sear box , cranked the smoker all the way and set my cast iron skillet over it. Waited for it to get nice and hot then placed the breasts skin down down to crisp up and render fat. Pushing down hard with a large spatula really helps render some fat out, or your could use a wrapped brick or heavy press. Final ITs were mid 140s-150°F.
I was a bit concerned as they came off a bit blacker than expected on the skin but but it turned out fine. No burnt flavor at all. Let them rest a few minutes then had to slice into one - color was great, smell was great, and oh momma did it taste fantastic! A little crispy skin, a touch of fat, and just delicious yummy goodness, with an amazing silkiness to the texture. The GF was with me and loved it too. We had to force ourselves to stop eating, lol. Did I mention I also had a pot of Osso Bucco going? And while searing the duck my neighbors brought over a plate of fresh homemade tamales? Food overload.
As I've mentioned in the past I often bring things down to my local pub for my friends to try, this might have received the best reviews ever.
Oh, the wonderful tamales from my neighbor, they were delicious!
