Smoked Duck

Just got 10 lbs of boneless smoked duck breast. Have already made quesadilas(sp.) and plan on making jambalaya with shrimp and spinach fettucine. Any other ideas?

[This message has been edited by mofo1 (edited 01-07-2001).]

[Greg]

Smoked duck w/roasted red peppers, snowpeas, and udon noodles tossed in sesame oil and fish sauce ( can be served hot or cold, app or entree). An alternative to udon is a noodle cake made w/buckwheat soba.

[Mezzaluna]

Pasta stuffing (canneloni, ravioli, manicotti...), pate---

[Isa]

Greg,


That sounds so good, just had to let you know.

[Greg]

Thanks, Sisi. It's good without the duck, too. Also, forgot to add a key point in making the noodle cakes: after cooking the soba al dente, don't rinse!! If you rinse the starch off, you'll have a hard time keeping them from falling apart without resorting to trickery.

[layjo]

Very tastey Idea up above! How does this sound? Seasoning the breast with salt and pepper and searing the breast on both sides in clarified butter or olive oil or even marking on a grill. Then have a hot glaze made of Jalapeno or Habanero Jelly, Rice wine vinegar, garlic, and chopped cilantro in the end. Dip the breast into the glaze and continue cooking in the oven to desired doneness. Then slice the breast at an angle and fan out. Next ladle some more of the glaze to lightly coat the breast and spinkle lightly toasted crushed peanuts and thin sliced scallions or chives. I like this made with Habanero Jelly! Very tastey!

[This message has been edited by layjo (edited 01-07-2001).]

[Greg]

How does that sound? Sounds like I need to hop on 35 south to Texas for some duck! Do you use a smoked duck breast for that normally, or just an uncooked one?
Gave me an idea, too. How does this sound? duck confit with habanero or jalapeno jelly melted into the fat while it's cooking. Guess it's experiment time!

[Katherine]

Just curious...is that cold-smoked (raw) or hot-smoked (cooked) duck?

Good question . I've been on vacation and don't know. The owner ordered it. He wants to render the fat so I'm guessing cold.
The ideas above all sound fantastic.

[This message has been edited by mofo1 (edited 01-07-2001).]

[Katherine]

I just posted my recipe to the wrong board, so I'm moving it to a different one.

[This message has been edited by Katherine (edited 01-07-2001).]

[Greg]

Sisi: I normally use only a small amount of the fish sauce, anyways, so even skipping it is an option. A little bit of oriental red chili sauce(sambal olek is the name of it, I think) is a good add-on, too.

[Isa]

I have udon noodles, red roasted pepper and snow peas. I think I just made dinner for tonight. No fish sauce, but japanese fish broth, dashi, should work fine. Right Greg?

How about some kind of Asian crispy duck with plum sauce and steamed buns?

[layjo]

I would be happy to prepare this duck preparation for anybody who's game! Are you talking to me or to Mofo about the cold or hot smokieness of the duck or to both of us? I used to pre-cold smoke the raw breast for this preparation. It's a spin off of a recipe I tried out for a special one time, totaly different ingredients but I thought a little bit and came up with this idea to use on duck! I felt the mesquite or pecan wood smokieness gave good flavor throughout and was trying to think how to make good use of pepper jellies that I had purchased. Let us know how your experiment with the Confit comes out Greg....I like experimenting with peppers when I get the chance! It sounds like it would work out pretty well, although I havent had much experience with making confit, but I sure do enjoy eating it!

I will try to conger some more ideas if I can!


[This message has been edited by layjo (edited 01-09-2001).]

[mudbug]

Here are lots of smoked duck breast ideas:

Click here: http://www.google.com/search?q=%22smoked+duck+breast%22