Smoked Wild Duck Breast Recipe

Smoked Wild Duck Breast Recipe – Preheat the oven to 180C/160C F/Gas 4. Start by braising the duck legs. Cover a deep frying pan with 2 tbsp of oil and place on medium heat. Add the legs and cook to seal, then transfer to a small baking dish. In the same frying pan, fry the onion, celery, leek, minced garlic and sage until caramelised. Place in the mold with the duck bones, then pour in the stock. Cover the tray with tin foil and bake in the oven for 2 1/2 hours.

Remove the legs from the stock and set aside to cool, then strain the stock through a fine sieve and set aside.

Smoked Wild Duck Breast Recipe

Cut the plums in half and remove the stones, then season well with salt and cracked black pepper. Place the plums in a bowl of vinegar and wine and leave for 2 hours, turning a few times to make sure the plums are coated with the solution.

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For the kohlrabi, peel off the outer woody skin and cut the kohlrabi into 1cm cubes. Season and drizzle the vinegar and oil over. Leave to marinate for 2-3 hours, stirring occasionally to coat the solution.

Remove the cubes and either steam for 4-5 minutes or boil for 3-4 minutes until soft. Heat an additional 1 tbsp olive oil in a frying pan, add the cubes and fry until golden, set aside.

Heat the butter-fried breadcrumbs – if you are using duck or goose fat, drizzle them over and place in the oven for another 3-4 minutes.

Preheat the oven to 180C/ 160C F/Gas 4. Crush the whole, peeled garlic cloves by hand and discard the skin. Heat the remaining 2 tbsp of oil in a frying pan, add the duck crown, thyme and garlic and fry until the crown is golden brown. Transfer to a roasting tin and cook for 12-15 minutes (it should reach 46C if you have a meat thermometer), then remove from the oven (keep the oven on for the plums) and cover with foil to rest. After 5-10 minutes, remove the breast from the bone and trim the excess fat.

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To make preserved plums, place a frying pan on medium heat and add oil. Remove the plums and fry until golden. Then transfer to an ovenproof dish and bake in the oven for approx. 8 minutes until they are tender.

Heat the legs and roasting stock over medium heat, then remove the legs from the stock and discard the meat. Place a raisin half on each plate, then place some of the roasted leg meat in the center. Take 6 pieces of kohlrabi per portion and place them in a rectangle on the side of the plate.

Slice the duck breast and place each piece on top of the kohlrabi, then top with the leg meat and raisins and add the fried breadcrumbs and herbs or leaves. Drizzle the reduced cooking stock around the brisket to serve.

Recipes and photographs from fifty years: Kinloch Lodge by Claire McDonald, Jordan Webb, Alisha Fernandez Miranda, Alan Donaldson, Martin Lear, Steve Taylor (kinloch-lodge.co.uk, £35). That would be duck breast. It is blood red like beef and fleshy like beef. Ducks also have a natural affinity for cherries. There’s something about the dark, gamey quality of duck meat and the dark, rich fruity flavor of cherries.

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In this dish, we actually looked to China for spices. Ruby has the taste of five-spice powder – an aromatic Chinese concoction. We smoked the duck with cherry wood and served it with cherry salsa. It’s the perfect trifecta of flavor.

You can grill the duck breast directly or use a plancha or cast iron pan for crispy skin.

Step 1: Cut any tendons from the duck breast with a sharp knife. Score the skin on each breast in a diamond pattern about 1/4 inch deep, being careful not to tear the flesh.

Step 2: Prepare the rub: Combine the salt, sugar, five-spice powder, and pepper in a small bowl and whisk to combine. Sprinkle a generous amount of rub on both sides of each duck breast. Drizzle with sesame oil, coating both sides.

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Step 3: Set up the smoker according to the manufacturer’s instructions, preferably using cherry wood. Preheat to 150 degrees. (If your smoker wants to go downstairs, that’s fine, too.)

Step 4: Place the duck breast on the smoker and smoke for 1 hour or until the internal temperature of the breast reaches 100 degrees on an instant-read meat thermometer.

Step 5: Meanwhile, set grill for direct grilling and preheat to medium-high (400 to 450 degrees). Be sure to leave about 1/3 of the grill fire-free for a safety zone. (Ducks are prone to flare-ups due to the fat in their skin.) Brush and oil the grate.

Step 6: Place the duck breast on the grill, skin side down. Fry until the skin is nicely browned and the fat starts to render. (In case of flare-up, move meat to safety area). Turn as needed with tongs until the internal temperature of the breast is 130 to 135 degrees for medium-rare. (More if you cook your duck medium or medium well.)

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Step 7: Transfer to a cutting board and let rest for 3 minutes. Thinly slice the duck breast diagonally and arrange on plates. Serve with fresh cherry salsa. The dish won two gold medals at the 2017 Tahoe Autumn Food and Wine Festival for Best Food and Best Food and Wine. The flavors in the dish are a blend of Northwest American and Oaxacan dishes and are combined with seasonal fall ingredients. Wild mushrooms are abundant in late summer and fall in the forests of Washington State where I grew up, and their earthy flavor pairs perfectly with smoked duck. I finish the sesame sauce with some local ground cherries which are a local fruit similar to the Cape gooseberry. Ground cherry fruit adds flavor to the dish making it a perfect fall entree.

– Cut the duck breast and place in a smoking pan or covered pan for 30 minutes, then cool. To serve, sear the duck breast until the skin is crisp, then sear it meat-side down to medium-rare, then rest for 5 minutes and slice.

– Roast beets in salt, pepper and olive oil at 350 degrees F for 20 minutes or until tender when pierced with a knife.

– Roast cinnamon, allspice, cumin, pumpkin seeds, sesame seeds, chilies, tomatoes, garlic and onion at 350 degrees Fahrenheit for 25 minutes.

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Place in a saucepan and add the rest of the ingredients. Simmer on low for 3 hours and then puree in a blender until smooth. Season to taste.

Martis Camp Club believes its greatest asset is its ambassadors, each of whom contributes to the club’s growth and success. The club strives to employ individuals who take pride in their work and aim to reach their best potential while preserving the values ​​and unique culture of Martis Camp. Gently smoked duck breast has a rich smoky flavor that highlights the duck’s natural goodness, creating a perfect dish for a hearty meal.

This is a surprisingly easy dish, especially for a smoker. The relatively short cooking time makes this one of the few smoking recipes we’ve found that can be made when you get home from work on a weeknight.

The key to smoking duck breasts is that you smoke them long enough to cook them through, but not so long that they become tired and rubbery.

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To bring out the flavor in the duck, this recipe uses thyme and smoked paprika, which help emphasize the smoking process. During testing, we used apple and hickory chips for smoking, each producing an equally delicious duck.

We find that smoking the duck at 250ºF for about an hour produces a juicy medium-rare duck breast. The duck has an almost luxurious flavor that melts in your mouth.

If you like your duck the glossy, crispy look that fancy restaurants give their ducks, an optional step is to crisp the duck further, skin side down, in a hot pan for 2 to 3 minutes after smoking.

If you want to learn more about smoking, read The Complete Guide to Smoking Food for helpful recipes and tips.

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Some side dishes that go well with this recipe are simple Italian risotto, creamed corn and wild rice with butternut squash and dried cherries.

When it comes to desserts with complementary flavors, try baking a maple cinnamon bundt cake or homemade rhubarb bars with a warm inviting shortbread crust.

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Calories: 282 kcal | Carbohydrates: 1 g | Protein: 44 g | Fat: 9 g | Saturated fat: 2 g | Cholesterol: 174 mg | Sodium: 1292 mg | Potassium: 628 mg | Vitamin A: 650 IU

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