Post by crockett on Dec 17, 2007 9:16:40 GMT -5
Had a bunch of friends over yesterday for brunch. I marinated breast meat from 7 ducks (1 mallard, 4 black ducks, 1 gadwall, 1 teal) in a mixture of maple syrup and crown royal with a bit of salt and pepper. Put water-soaked maple and mesquite woodchips into foil pouches wiht a toothpick hole in them and cranked the BBQ to get it smoking.
Once the smoke was pouring out of the foil packages I turned the heat down to about 300 and layed the duck breasts on the top rack.
Smoked them between 250 and 325 for an hour until medium to medium rare depending on the size of the breast piece.
Served it with crusty bread and a choice of either cream cheese and home-made cranberry chutney or cranberry goat cheese. Only a few guests had ever eated wild duck before, or any wild game for that matter, so I figured most might pick at it to be polite, but that I'd have lots of leftovers. WRONG! Even the vegetarians got into it!!!! Heheh - we'll convert them soon enough! lol!
-Croc
Once the smoke was pouring out of the foil packages I turned the heat down to about 300 and layed the duck breasts on the top rack.
Smoked them between 250 and 325 for an hour until medium to medium rare depending on the size of the breast piece.
Served it with crusty bread and a choice of either cream cheese and home-made cranberry chutney or cranberry goat cheese. Only a few guests had ever eated wild duck before, or any wild game for that matter, so I figured most might pick at it to be polite, but that I'd have lots of leftovers. WRONG! Even the vegetarians got into it!!!! Heheh - we'll convert them soon enough! lol!
-Croc
