Best 2 Duck Duck Duck Smoked Breast Grilled Foie Gras And Barbequed Thighs Recipes
Tantalize your taste buds with a culinary adventure like no other, where the succulent duck takes center stage in a trio of delectable dishes. Embark on a journey of flavors, starting with the Smoked Duck Breast, where the rich, smoky aroma dances on your palate. Savor the Grilled Foie Gras, a luxurious delicacy that melts in your mouth, leaving a trail of velvety smoothness. And finally, indulge in the Barbequed Thighs, where the tender meat is infused with a symphony of spices, resulting in a tantalizingly crispy exterior and a juicy, flavorful interior. Prepare to be captivated by the symphony of textures and flavors in this extraordinary duck extravaganza.
Here are our top 2 tried and tested recipes!
SPICE RUBBED GRILLED DUCK BREAST
Steps:
- Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
- Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.
SOUTH TEXAS BARBECUED DUCK
This is a remarkably straightforward way of cooking a duck and results in powerfully smoky and salty-sweet meat. The recipe came to The Times in 2015 via the San Antonio chef Quealy Watson, who cooked it in a smoker filled with small logs of mesquite. You could make do with a grill if you kept one side of it entirely free of coals and placed the duck away from the flames. Straight kosher salt and freshly ground black pepper can be used in place of the Lawry's.
Provided by Sam Sifton
Time 5h
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Light a charcoal grill or smoker, or heat oven to 250.
- Make a dry rub by combining the cinnamon, coriander, cumin, black pepper and seasoned salt in a small bowl. Season the duck aggressively with the rub, applying it all over the body, inside and out.
- If smoking, place the duck on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill and place duck on the other, away from the direct flame, then cover the grill. If oven-roasting, place duck in a roasting pan, and put in the oven.
- Cook the duck for 2 hours or so, until it has taken on some color, then remove from the heat, and place on a large sheet of aluminum foil. Wrap the duck in the foil, using another sheet if necessary.
- Place the wrapped duck in a clean roasting pan, and put in the oven to continue cooking for 2 or 3 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.
Nutrition Facts : @context http, Calories 835, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 27 grams, Sodium 667 milligrams, Sugar 0 grams
Tips:
- Choose high-quality duck: Opt for ducks that have been raised humanely and fed a natural diet. This will ensure the best flavor and texture.
- Brine the duck breast: Brining helps to keep the breast moist and juicy during smoking. A simple brine can be made with water, salt, sugar, and spices.
- Smoke the duck breast at a low temperature: This will help to render the fat and develop a rich, smoky flavor. Aim for a temperature between 225°F and 250°F.
- Sear the duck breast before serving: This will create a crispy skin and caramelize the sugars in the brine. Sear the breast for 2-3 minutes per side over medium-high heat.
- Grill the foie gras: Foie gras can be grilled quickly over high heat. Be careful not to overcook it, as it should be served rare or medium-rare.
- Barbecue the duck thighs: Duck thighs are best cooked slowly over low heat. This will help to render the fat and create a tender, juicy meat. Barbecue the thighs for 1-2 hours, or until they reach an internal temperature of 165°F.
Conclusion:
This recipe for duck three ways is a great way to enjoy all the different parts of the duck. The smoked breast is rich and flavorful, the grilled foie gras is luxurious and decadent, and the barbecued thighs are tender and juicy. This dish is sure to impress your guests, and it's perfect for a special occasion dinner.
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