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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
I have a buddy that keeps giving me Duck Breast. They are very nice packaged, and not wild. Is there any good way of cooking these on the grill? Or maybe you have a Duck Breast recipe I can use.
Nope. Just save them 'til you get 10-15 lbs. and I will come pick them up and dispose of them properly.
Duck breasts are absolutely fine broiled, roasted or barbecued. If broiling or roasting, take them off at medium rare. If barbecuing, just keep basting until they become very tender again. If these are domestic ducks, their skin is very oily so they are self basting. If they are wild ducks they need to be basted with an oil based sauce, before and during cooking.
I would start with just salt and pepper and maybe some Kraft Zesty Italian dressing until you do a few and find out what you like. Personally, I usually just broil them because I can wait to eat them, but the domestic duck handles roasting temperatures and times very well. Click into "According to Smoky" from www.barbecuen.com and read the "Glossary" for temperatures and techniques. Then you might read "Cold Duck" for some options.
Have fun,
Thanks, Stan…
Hi Stan,
Smoky
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