Sunday, January 23, 2011

Weekend Cook: Smoked Duck

Smoked Duck Breast
It's a beautiful thing, slight smokiness and soft, flavorful meat - but no crispy skin today.

Duck steaming over homemade stock
I steamed the duck for 45 minutes to start the fat rendering out (Alton Brown recipe).  On to the Traeger to smoke for an hour, then I raised the temp to 300f until the breast reached 155f (1 1/2 hours more).

Duck smoked with grapevines
Smoked Duck
I used the leftovers in the chicken dumpling/biscuits posted previously, which means this post is out of sequence, but I'm in a state due to all this depressingly gray weather and couldn't be bothered to sort them out in time.