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I've played around with smoked duck breast. I'll score the skin and sear it in a hot pan to render some fat and then smoke it just past medium rare. After a brief rest, I sliced it rather thinly...arranged the slices over a griddled corn cake...added a bit of cole slaw and drizzled with BBQ sauce. Made a great appetizer course for Christmas last year.

The trouble with smoking a whole duck is releasing the fat and getting the skin crisp. Chinese chefs will steam the duck for 20 minutes or so and finish it in a hot (400) roasting box. If you have a FEC100, you could probably mimic that technique. Otherwise steam it and smoke at the highest heat possible.

Hope that helps.

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