Smoked duck breasts

Discussion in 'Cooking Forum' started by marsh man dan, Oct 28, 2017.

  1. marsh man dan

    marsh man dan Elite Refuge Member

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    Who has smoked duck? does it taste good? Do and donts please. I have some mallards breasted that I would like to try and do up
     
  2. yogibear

    yogibear Senior Refuge Member

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    I smoke them all the time. I brine them in salt and brown sugar overnight. Rinse/dry, and add cajun type rub. The wrap breasts in very thin bacon. Smoke with cherry and hickory chunks. I have found it is important to wrap in bacon so breasts don't dry out, even with water pan. Smoke for a couple hrs to around 145 degrees. yum,yum
     
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  3. duckbuster5901

    duckbuster5901 Senior Refuge Member

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    Smoked duck breast is delicious. Slice thin and put in a Ziploc bag for a treat in the blind. I do a load after the season each year. Vacum pack about 4 to a pack w/bacon still wrapped around them. Will keep a long time frozen that way and just as good thawed much latter as it was when fresh.
     
  4. bang you'r dead

    bang you'r dead Canada Forum Mod. Eh! Moderator Flyway Manager

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    I use my fish brine and leave whole ducks in all night, breasts for about 4 hours. I use about an hour of a mild smoke like apple to give a mild flavor.
     
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  5. NWRINGNECK

    NWRINGNECK Elite Refuge Member

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    Just wondering about this......skinless or skin on breasts? Same question about the whole duck.

    Had a friend now passed on that smoked whole duck skin on and like a fool I never ask how until it was to late. It was delicious.

    Any further info on this would be appreciated.
     
  6. bang you'r dead

    bang you'r dead Canada Forum Mod. Eh! Moderator Flyway Manager

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    skin on will keep it moist. You can crisp the skin in an oven or braise it first prior to smoking, kind of like Peking Duck (it's all about the skin when doing Peking Duck)
     
  7. thunderfromdownunder

    thunderfromdownunder Refuge Member

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    If u do skinless soaked cheese cloth helps from dryness alot
     
  8. musher

    musher Elite Refuge Member

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    I smoke all my divers. I just soak in water for
    a few days until as much blood as possible is removed. Then a day or few soaking in beef broth. Season with a little of this and that. Smoke heavy for an hour or two at around 200 degrees.

    I leave skin on...always and leave the breastbone in. I like a little sear to the skin and sometimes will throw them on a hot grill for a minute or two.
     
  9. marsh man dan

    marsh man dan Elite Refuge Member

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  10. NWRINGNECK

    NWRINGNECK Elite Refuge Member

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    It says 165 is well done. Yours looks rarer to me? If so what temp did you pull it at or ?

    BTW looks really good....thanks
     

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