Duck Breasts?

[Atl1530]

OK, I walked into my butchers looking for something interesting to smoke. I walked out with duck breasts.

Anybody have a recipe or suggestions on how I would move forward with these.

Thanks in advance.

 

[HalfSmoked]

Look under the poultry listings there are recipes there.

Warren

 

[Atl1530]

I thought I did but maybe I was just looking at Bear's.

Thanks

 

[chilerelleno]

Duck is fantastic!
Crispy duck skin is absolutely heavenly.
Cook like mammal not bird, med rare is ideal, med is okay to if you are adverse to pink poultry.
Beyond medium, well...

Lightly score or thoroughly prick the skin and then salt.
Scoring or pricking allows fat to render out of the skin.
Don't go completely through the skin when scoring or pricking.

A little baking powder mixed in the salt will help crisp the skin when cooking
Air dry the skin at least 24 hours.
Skin must be dry to get a good trip to it.

Season any way you like.
Dry brine or inject brine into meat.

Several ways to cook.
Pan fry skin down to crisp skin, then finish in pan, oven, broiler or grill.
Grill skin down to crisp, careful! Very fatty, and can cause big flare ups and burn/ruin the skin.
Smoke then crisp skin by any of the above methods.

Those methods have all worked for me.
Again over open flame beware of flare ups.

 

[chilerelleno]

Note:
Depending on how well the skin is attached or how much skin there is, you may need to toothpick the edges in place.

 

[Atl1530]

Wow, your recipes look great!!

 

[atomicsmoke]

Beside what other members suggested, if you don't like red/pink meat you can cook them in the crockpot without liquid.

Here is mine (last page of the long thread)
https://www.smokingmeatforums.com/threads/duck-score.257595/page-6#post-1819810

 

[archeryrob]

Those look like wild duck breasts I shoot and not farm raised. I smoke the breasts skin on and stay under 140° or its dry and tough. Wild fowl doesn't cook anything like chicken and twice as sensitive to over cooking as venison.