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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 11-26-2013, 11:43 PM
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jchief jchief is offline
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Default Brining duck breast

Anyone got a "recipe" for brining duck breast? Want to try something different.

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  #2  
Old 11-27-2013, 06:29 AM
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PEACEKEEPER PEACEKEEPER is offline
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Default BRINING

NOT SURE WHAT RESULTS YOU ARE LOOKING FOR BUT I JUST PUT MINE IN ICY WATER WITH KOSHAR SALT. BLLED IT LIKE DEER MEAT. IT PULLS OUT ENOUGH OF THE BLOODY FLAVOR SO I CAN MARINATE THE BREASTS. I MARINATE THE MEAT IN A-1 OR ALEGRA WILD GAME MARINATE. I REALLY LIKE THE A-1. I ALSO MAKE A DIPPING SAUCE IF YOU WANT THAT ALSO! JUST MY 2CENTS!
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Old 11-27-2013, 07:00 AM
kibb kibb is offline
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Same here minus the salt. Change the water a couple times a day until it stays pretty clear.
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Old 11-27-2013, 08:40 AM
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Nitramiii Nitramiii is offline
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Here is something different. I started using this recipe this year and I can't get enough of it. It taste like the dish "Crispy Duck" at Zeas. Even People that don't eat duck will eat this. In addition, I soak the breast in water for 1-2 days. I also remove the skin, not sure if that's needed or not. Good Luck,

Honey Ducks

7-10 duck breast
~ 1 large onion, finely chopped
~ 1/2 - 1 cup honey, depends on how much honey flavor you want
~ 1/4 cup soy sauce
~ fresh garlic to taste, chopped or minced
~ 1/4 cup butter
~ 1/2 cup brown sugar
~ 2 tsp dry mustard
- 2 tsp ginger
- optional / I put a little TSO sauce


Combine all of the ingredients except the ducks in a sauce pan.

Heat just boiling, reduce heat and simmer 5 minutes stirring occasionally.

Place the duck in a large baking dish. (casserole dish) The ducks should be submerged in the sauce.

Pour the sauce over the duck.

Bake uncovered at 350 degrees for 1 ½ hours. Turn a couple of times while baking.
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Old 11-27-2013, 12:57 PM
Bson Bson is offline
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I brined some whole teal a couple if weeks ago and lot roasted them. They were very good but different than your normal pot roasted duck. I used about a cup of salt and a cup of brown sugar and soaked them for 2 days. The meat/ gravey had a slightly sweet flavor, but not overpowering. The ducks were juicer than usual.
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Old 11-27-2013, 06:00 PM
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This is the go to brine that most of us at SMF use.
http://www.smokingmeatforums.com/a/t...es-for-poultry
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Old 11-27-2013, 08:24 PM
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I have personally used ^^^^ brine on ducks and geese twice. The first time I brined and smoked 4 speck's and those things were awesome and juicy. I was able to remove the breast after cooking and slice and serve on a platter. I was impressed.

The second time I brined and smoked some mallards and made duck salad (like chicken salad) sandwiches on some fresh rolls. The women even ate that.

Give it a try. You will like it.
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  #8  
Old 11-27-2013, 09:51 PM
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MarshRat89 MarshRat89 is offline
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Quote:
Originally Posted by Bluechip View Post
I have personally used ^^^^ brine on ducks and geese twice. The first time I brined and smoked 4 speck's and those things were awesome and juicy. I was able to remove the breast after cooking and slice and serve on a platter. I was impressed.

The second time I brined and smoked some mallards and made duck salad (like chicken salad) sandwiches on some fresh rolls. The women even ate that.

Give it a try. You will like it.
If you don't mind send me that duck salad recipe.


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