Smoked duck breasts

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

  1. BirdJ

    BirdJ Elite Refuge Member

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    You use a fish brine?:scratch I use poultry brine or does it really make a difference?
     
  2. BirdJ

    BirdJ Elite Refuge Member

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    I have been told that smoke won't hold up good if the meat is wet when smoked. My whole geese, turkey breasts and salmon that I do when done brining set out until they get a tacky feeling (not wet) touch too them before going into the smoker.
     
  3. bang you'r dead

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

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    You take the meat out of the brine, rinse it, then allow to air dry. The film that forms is called a pellicle. The pellicle is required to absorb the smoke. With the ducks, I use a mild smoke, like apple or a fruit wood chip. I only smoke for the first hour or so. Low and slow.
     
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  4. marsh man dan

    marsh man dan Elite Refuge Member

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    I pulled at 145 medium would be my guess tasted real good. Instead of bacon grease I used used olive oil and sprinkled Cajun shake over therm
     
  5. badhabit

    badhabit Elite Refuge Member

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    The easiest smoked duck breast recipe I know. Take about 20 breasts and marinate them in Yashida's Gourmet sauce for about 3 to 4 days. I add some of the pink curing powder as well for food safety. Then into the refrigerator. I agitate the bag about 2x a day. Once the breasts firm up some, they go onto the smoker rack to drain off. About an hour. Heat up the smoker to 180 and in they go. I add wood chips every 30 minutes for 3 fillups. I pull them when they reach an internal temp of 156-157 and then into a baggie and into the refrigerator. When you want to serve some, slice it like Chinese pork and seeds. Best with a sweet hot mustard. People call it candy.
     
  6. California Flyway

    California Flyway Elite Refuge Member

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    You should not have to add pink curing agent during the process if you marinate in the fridge and then smoke and eat.
     

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