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  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Bothell, WA

    Default **Duck Breasts**

    First time cooking Duck Breasts, these were from Hudson Valley Foie Gras. Brined in a basic poultry mix, but Maple seemed to be the common theme.

    I used John Henrys Sugar Maple rub, Maple Leaf Natural briqs indirect in the Weber Performer with a Maple Mojobrick for that "kiss of smoke"!

    Used the Char-Broil rotis basket with the EZ-Que ring.

    Pulled them at @165-170*, not sure if that was too high for Duck, but this is pretty good eatin'!

  2. #2
    Join Date
    Jan 2008
    Carthage, MO


    Man those have some nice color and they look juicey. You probably took the temp a little high, but it sure looks good.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

  3. #3
    Join Date
    Jul 2010
    Savannah, Ga


    I am amazed you did that with duck breast. Great job and please could you provide the temp and about how long.

    Thanks in advance.

  4. #4
    SmokyOkie Guest


    That looks delicious.

    Duck breast is one of my favorites and I cook a lot of them. In fact, I thinnk I just smoked a few a couple or three weeks ago.

    For what you did here, 155**-160*would probably be ideal. Duck breast tends to turn livery if overcooked.

    My favorite method is to score the skin and sear skin down in a skillet then move to a 250* oven to rest and finish at a nice medium rare. If you slice on a bias and at an agnle across the breast it makes nice sized medallions that really present well. A caramel pear sauce with a little nutmeg and allspice plays nice over the top of it.

    One of the fines meals I know of in under 30 minutes.

    Just a tip, when you think about duck breast, think more like beef than poultry.

  5. #5
    Join Date
    Jun 2009
    Pattison, TX


    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

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