Smoked Boneless Duck Breast 2 Ways Recipe

Smoked Boneless Duck Breast 2 Ways Recipe 4.1

Reading: Smoked Boneless Duck Breast 2 Ways (Apple Brined & Orange Marinated)

– 60 vote[s] vote [ s ] Duck breast is not unmanageable to prepare. however, it can create quite a mess because of the fat cap that is necessity for keeping the kernel blue and flavorful. Cooking on a stave top often causes the fat to pop and spatter. The like will happen in a conventional oven. Grilling over an open flame about always results in flares of hot burn from the dripping fatty as it hits the coals resulting in a char outside and frequently undercooked home. Duck breast is not an cheap cut of protein. Ruining it is not an option. A good way around this is to smoke the front at a lower temperature in your Masterbuilt Smoker. Placing a disposable pan on the rack beneath the duck will catch the fat drippings and keep the smoker a act clean. Those drippings can make for some excellent cook fat to use for early dishes. I constantly keep a freemason jar of duck fat in my refrigerator to add some acute relish to anything sautéing .

Types of Duck Breast

There are a few popular varieties of duck that you can smoke. Each has a singular texture and spirit. The difference depends on what the hedge eats and what the climate is like. Since duck is a urine domestic fowl is makes sense that the meat may taste a little like the seawater or fresh water habitats they live in. A natural, omnivorous diet for violent ducks can include little fish, snails, worms, aquatic plants, insects, grasses, seeds, and berries. Domesticated or farm ducks are frequently raised on leafy greens, cut weeds and grass, clean peas, corn kernels, pale yellow, soy, and alfalfa. All varieties of ducks tend to eat crap and belittled gravel or sandpaper. This assists in digestion. hazardous ducks spend a good sum of time flying, float, and foraging. Their muscle is dense, lean, and broadly the tinge of pork barrel or gripe. They tend to have a thick protective layer of fatty fair beneath their feathers to keep them warmly in aplomb waters. Domesticated ducks are not bred to fly or to spend a fortune of meter swimming. Their brawn mass is softer and the meat is lighter in color and spirit .

Long Island or Pekin Duck

Long Island hedge or duckling is probably the most popular duck to eat. It is easy to find in the supermarket and is about always domesticated. It is harvested unseasoned while the flesh is placid mild in relish and there international relations and security network ’ t excessively much fat. It is often roast wholly. Your kernel purveyor can cut a hale hedge and remove the breasts for you .

Muscovy Duck

Muscovy duck is huffy, lower in fatty, and has gently gamey, deep bolshevik kernel, exchangeable to beef or veal. The front is larger than that of Pekin and it has about 40 % less adipose tissue. You do get more kernel for your money when buying Muscovy hedge .

Moulard Duck

The Moulard kind of duck is a personal darling. The breed is a traverse between a Muscovy male or drake and a Pekin female or hen. It is a reasonably large bird with a well-developed breast that has a effective level of tasty fat. You can about always find the boneless summit portions pre-packaged at the market. It will often be labeled Magret Duck Breast. This is a good choice for smoke .

About the Recipes

The recipes here are good for boneless breasts. That is a thoroughly depart plaza if you are smoking duck for the first gear time. It is absolutely possible to smoke duck legs or a unharmed dip. The duck summit kernel is so tend that it can benefit from either an overnight seawater or a wet marinade for a few hours. The brine recipe is fairly straight forward and not terribly difficult. It just takes some time. The marinade duck breast recipe imparts a draw of different flavors and the ingredients can be switched up depending on what you have on hand. This particular marinade has fresh orange juice as the base with a few classic herb and spices. It besides has some honey. Feel absolve to replace the orange juice with apple cider or pineapple juice. If you don ’ t have honey on pass, brown boodle or maple syrup is fine. While most recipes for smoked duck breast do not call for scoring the layer of fat, these do. Just lightly score the fat into 1 ” slices in a diamond design without cutting all the manner into the flesh. This very helps the fat to render while the breasts are smoking. A dense layer of soft duck fat is not always a pleasant texture. The more the fat renders, the crisp it becomes. alternatively, you can prick the fat respective times with a acute fork. These recipes are for 2 duck breasts. double quantities for 4 front portions .

Apple Brined Smoked Duck Breast

Ingredients:

2 duck breasts, approximately 2 pounds
2 cups apple cider
2 cups filtered water
1/4 cup course sea salt
1 tsp coarsely ground pepper
1 clove of garlic, smashed
1 bay leaf
Apple wood chips
Apple cider and water
Disposable foil pan

Total time:2 hour 40 min – Prep time:10 min + overnight for curing – Smoke time:2 hour 30 min – Serves:4 people
writer : nick Directions: 1. In a container big enough to hold the seawater and dip breasts, combine the cider, urine, salt, pepper, garlic, and alcove flick. Stir well to dissolve all of the salt. 2. Using a sharp knife, seduce good the fat, not the human body, of the duck in a 1 ” diamond form. Submerge the breasts in the seawater to cover. You can add more cider if needed. Cover and refrigerate for 8 hours or overnight.

Orange Marinated and Smoked Duck Breast

Ingredients:

2 boneless duck breasts, approximately 2 pounds
1 cup fresh squeezed orange juice
1 cup dry white wine
1 TBS sea salt
1 TBS honey
1 TBS soy sauce
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp freshly ground pepper
Maple or cherry wood chips
Water
Disposable foil pan

Total time: 2 hour 40 min – Prep time : 10 minute – Smoke time : 2 hour 30 minute – Serves : 4 people Directions: 1. Using a astute knife, score barely the fat, not the human body, of the duck in a 1 ” rhombus pattern. Place the duck in a glass baking cup of tea. 2. In a medium bowl, whisk together the citrus juice, wine, salt, honey, soy sauce sauce, paprika, garlic, thyme, and capsicum. Pour the marinade over the hedge and cover with fictile wrap or a lid. target this in the refrigerator for 4 hours. Every hour, turn over the breasts to make certain all the kernel is well marinated. 3. Take a rack from the smoker and place it on a buffet covered with paper towels to catch drips. Place the dip, fat side up, on the wrack. Set the breasts aside to come to board temperature while you prepare your smoker. 4. Prepare your smoker by filling the side tray with wood chips. Fill the water bowl 1/2 way. Preheat the smoker to between 225°F and 250°F with the top vent capable. 5. Place the torment in the middle of the stag party. On an empty scud below place a disposable foil pan to catch any adipose tissue drippings. Smoke for 60 minutes and check the inner temperature with a dependable kernel thermometer. For medium rare, the temperature should read 145°F. Continue smoking for approximately 60 to 90 minutes long if the temperature is below that. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessity. 6. Remove the duck breasts to a cutting board and camp with foil. Allow them to rest for 10 minutes before slicing to ensure they remain damp. 7. Slice and serve the dip with seasonal worker english dishes. Some recipe ideas are included below .

Wild Rice Pilaf with Pecans and Cranberries

Ingredients:

2 TBS unsalted butter, divided
1/3 cup chopped yellow onion
1/2 tsp sea salt
1-1/2 cups pure wild rice
3-1/2 cups low-sodium chicken or vegetable broth
3 TBS dried cranberries
3 TBS toasted, unsalted, coarsely chopped pecans
1 finely chopped scallion, white and green parts
1 tsp freshly ground pepper
A pinch or 2 of sea salt to taste

Total time: 1 hour 20 min – Prep time : 10 minute – Cook time : 1 hour 10 min – Serves : 4 people Directions: 1. Rinse the rice in a strainer under cool running body of water until the water runs gain. Set this apart to drain. 2. In a medium saucepan, melt 1 TBS of the butter over medium-low heat. Add the onion and sauté for 5 to 10 minutes until translucent. Add the rice and stir to coat with the butter and onions. Pour the broth in and bring to a boiling point over senior high school inflame. Lower the heat to a depleted simmer and cover the pot.

3. Check the rice at 45 minutes. It should be slightly chewy with much of it blossomed, or opened up. If it is still crunchy, cover and continue to cook for and extra 5 to 15 minutes until the rice is tender. Drain off all the excess broth from the pot. 4. Place the drain rice in a bowl. Add the remaining tablespoon of butter, scallions, cranberries, toasted pecans, and pepper. Fluff gently with a fork to combine all the ingredients well. taste for salt and add a pinch or so if needed. Serve warm with your slice duck breast .

Smoked Brussels Sprouts

Another good side dish for duck summit and baseless rice is smoked Brussels sprouts. You can use the top rack of the smoker so that the sprouts are above the duck and don ’ t catch any crude drippings. Place the sprouts in the smoker when there is approximately 45 minutes of smoke time left for the dip. You can find the recipe in the mrecipes.com vegetables and fruits class .

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Category : Culinary