I've got a couple duck breasts left over from last weekends opener and was wondering if anyone has gotten a good recipe for an appetizer that uses cold duck breasts?? A group of us are pressing a barrel of wine on Fri and I wanted to step up the "munchies" that people typically bring
If you have the skin on the duck breasts, first score the skin in an X fashion, then sear skin side down until browned, to release a lot of the fat, remove the breasts, drain the fat (save for home made french fries later) then return the breasts to the pan, pour some red wine and or balsalmic vingar ,zested orange peel, fine herbs and finish in a 350 degree oven until they are medium rare about 10-12 minutes. Let rest or chill in your case, slice across the grain and serve!
The last several years I have made wild duck and goose pastrami. I corn the boneless skinless breasts with a dry cure and then smoke. They have turned out wonderful.
Dry Cure (enough for about 5 lbs. of meat)
5 tbs. Morton's Tender Quick
3 tbs. Brown Sugar
2 tbs. paprika
1 tbs. allspice (ground)
1 tbs. fresh cracked pepper
1 tsp. garlic powder
Mix cure thoroughly. Place breasts in zip lock bags. Portion out cure over meat. Work the cure into the meat. Place bags in refrigerator. Work the bag once a day and flip bag for five days.
Soak meat in fresh cold water for one hour before smoking. Pat dry and apply garlic powder and fresh cracked pepper to the outside. Smoke until meat hits 155 degrees.
Refrigerate overnight after the smoke. Slice thinly against grain with a sharp serrated blade or meat slicer. Serve with crackers and a mild cheese or serve alone with plenty of tasty holiday beverages.
