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Recipes => Poultry => Topic started by: Gunner105 on December 20, 2013, 08:22:25 AM

Title: Duck Breasts
Post by: Gunner105 on December 20, 2013, 08:22:25 AM

Yesterday a friend at work supprised me with an early Christmas present of 4 nice sized duck breasts he harvested this year. 

I was planning a buttermilk and salt brine for about 24 hours but after that I'm at a loss.

Should I bacon wrap em or just put some rub on?  What wood works best for this?   I believe the IT should be 165ish just like chicken right?

Thanks!

Title: Re: Duck Breasts
Post by: cwshiles on December 20, 2013, 07:08:50 PM

I just got a goose and am about to do the same but I have not decided yet what I am doing after the brine.

Ducks Unlimited has some pretty good recipes.

Good luck.

Title: Re: Duck Breasts
Post by: DivotMaker on December 20, 2013, 08:19:07 PM

Can't wait to see what y'all come up with!  Sounds like your plans, so far, have run "a fowl!"   ;D   OK, not my best, but I'll be in town all week.

Title: Re: Duck Breasts
Post by: cwshiles on December 20, 2013, 08:33:52 PM

I laughed ;D

Title: Re: Duck Breasts
Post by: DivotMaker on December 20, 2013, 09:33:16 PM

Don't forget to tip those waiters and waitresses!  ;D

Title: Re: Duck Breasts
Post by: benjammn on December 20, 2013, 09:35:42 PM

Quote from: DivotMaker on December 20, 2013, 09:33:16 PM

Don't forget to tip those waiters and waitresses!  ;D

LOL I was just typing this same thing up!

Title: Re: Duck Breasts
Post by: DivotMaker on December 20, 2013, 09:44:49 PM

...And be sure to drive safely!  LOL!!

Title: Re: Duck Breasts
Post by: Gunner105 on January 02, 2014, 09:47:21 AM

I don't have any pictures to post, the little guys were devoured before I thought to take any.  Here's what I ended up doing.  First off these were Teal and Wood duck breasts, from what I hear mallard is tougher.  I'll have to wait to find out first hand. 

3 days in water and kosher salt brine, 3 days in buttermilk, kosher salt and garlic brine.
Rinsed and patted dry then a little canola oil with my rub was applied and wrapped in thick cut bacon. 
Used hickory and cherry wood and pulled after the IT held at 140 for about half an hour.  Finished with 5 minutes in the oven at 500 to crisp the bacon.

Better than prime rib and not enough to go around.  Simply amazing taste and texture, cant wait to try this with some goose breast.

Title: Re: Duck Breasts
Post by: Walt on January 02, 2014, 09:58:46 AM

That will be hard to beat.  Wood duck is THE finest duck to eat followed by (you guessed it) teal.  I have shot and eaten them all. You will enjoy mallard but love the WD & teal. I'm jealous.

Title: Re: Duck Breasts
Post by: DivotMaker on January 02, 2014, 10:13:45 AM

Quote from: Gunner105 on January 02, 2014, 09:47:21 AM

Better than prime rib and not enough to go around.  Simply amazing taste and texture, cant wait to try this with some goose breast.

Better than prime rib???  I'm definitely going to have to try that!  I've never found anything I like better than a good prime rib! ;D

Title: Re: Duck Breasts
Post by: Gunner105 on January 02, 2014, 01:23:23 PM

Yes, imho better than prime rib that I normally get at our local dinner club.  I have 4 left over and if you were closer to iowa I'd be happy to let you have one. 

Title: Re: Duck Breasts
Post by: DivotMaker on January 02, 2014, 02:33:12 PM

Thanks for the offer, Gunner!  Too much snow up your way for me! ;)