Duck Breasts and Saigon 21? Why not...

[SmokinAussie]

Not sure where I'm going with this one, but it's not as weird as it might seem.

The cavity of Peking Style Duck is usually stuffed with a few things... one of them being licorice root.

Any idea's on where to go from here are welcome. The breasts and Saigon 21 are getting friendly in the fridge. Smells great.

Bill

 

[Stingerhook]

Go straight ahead Bill, sounds good.

 

[SmokerKing]

Love that Saigon, just pulled some thighs off the Weber with that rub, going to miss it, but I did load up!

 

[ssv3]

Don't care where you're going Bill. I'm going along with the ride.

 

[Al Czervik]

Straight over to my place when it's done... I'll PM the address! :mrgreen:

 

[bowhnter]

It looks good already!

 

[Big George's BBQ]

Looks and sounds amazing Definitely want to follow this

 

[Fooball]

Stick some half cooked bacon slices in each of those cuts then serve them with Bearnaise sauce drizzled over top.

 

[SmokinAussie]

I have a plan. It's a lovely day in Melbourne today, so Saigon 21 Smoked Duck and an Asian Salad!

 

[snadamo]

Looking good! Enjoy the duck and the weekend!

 

[SmokinAussie]

They are on:

So, with such a little load I'm hot smoking these in the gasser smoker. With the extra space, smoking some snags and bacon as well, because why not...

Plan is to just smoke the duck breasts to be part cooked, then I can chill them for a bit. When it's time to eat I hit the skin side with a screaming hot CI Pan, rest slice and place on the salad.

At least that's the plan. I have not had a beer yet and I really want a beer.

Time to make the salad.

Then have a beer....

 

[LYU370]

Yes sir!!!

 

[SmokinAussie]

OK.. Asian Salad dressing. Andy. You might likey this one.

Chopped fine: Ginger, Green Onion and Garlic. Added a hit of Debbie's chilli paste. She does not share the recipe. I have offered her $5000.00 Also added some Saigon 21.

Next trick: Heat some oil (in this case cottonseed oil) And BAM!

Meanwhile, the Duck got pulled at 120F. Smells amazing!

And now I'm 2 beers and a hard cider into the afternoon. :thumb:

 

[Big George's BBQ]

That looks really good Any finished pics with that salad- that sounds good too

 

[SmokinAussie]

Patience, Grasshopper!

:razz:

 

[Big George's BBQ]

Yes and Thank You Master :razz:

 

[SmokinAussie]

Here you go George!

Now, this salad has the following other things in it:

This is a spicy bean curd cake. Excellent textural addition.

To the oil infusion, I rounded it out with Shanghainese Rice Vinegar and Soy.

Enter the other ingredients: Rice noodle etc.

Plated:

Pan searing the smoked duck:

After resting. First slice was perfect pinkness.

Sliced:

Plated:

So yes. It was actually really nice. Smokey Duck and the right level of Saigon 21. Definitely doing this again!

Duck and Saigon 21 are pals!

Left one unsliced for Ron.

That means "Later On" to Aussies.

 

[Stingerhook]

OMG that looks good Bill!

 

[bowhnter]

That looks awesome, Bill!

 

[Big George's BBQ]

WOW Absolutely Killer Never had bean curd cake but would be willing to try that with that meal :thumb: