And the Thanksgiving feasting continues with some tasty birds and mud bugs.
I picked up some nice boneless duck breasts from one of my local independent butcher shops, South Alabama Custom Meats.
I paired it with some crawfish and the plan was etouffee.
Smoked and Grilled Duck BreastsI had planned to finish these with crispy skins, but I had a brain fart whilst tending the grill and charred it to a crisp alright... Dang'it!
But all was not lost, took the skins off and the meat was super succulent with a great flavor.
4 Duck breasts
Rubbed with a mix of baking powder and salt, then left to air dry for 30 hours.
I also injected the meat with a brine solution for the duration.
Before cooking I scored the skin and rubbed them with a mix of Cajun spices.
Then it was into the smoker at 180° until I had an IT of 100°.
From there they went onto the grill to crisp the skin.
And that is where I brain farted and charcoaled the skin.
Heat too high and I put them on the main grates, fatty duck skin burns quickly.
Oh well... Meat wasn't ruined by any means.
I finished the meat to an IT of 150°, a nice medium.
Very juicy, tender and flavorful.
Crawfish EtouffeeMake a roux of 1 stick of butter and 2/3C flour.
Cook to a nice color like that of peanut butter.
Add in your Cajun Holy Trinity, 1-1/2C finely diced onion, 1C finely diced Green bell pepper, 1/2C finely diced celery and cook till veggies start to soften.
Add in 2C chicken stock, 1T minced garlic, 1-1/2C chopped tomatoes.
I used a mix a Cajun spices to get a nice spicy flavor suitable for my palate.
Bring it to a slow boil and then lower to simmering, add in crawfish and cook for another 10 minutes.
Serve over white rice.
Chef Chile: You are an artist in your own rite, your family eat like royalty......................Joe
The skin on the Duck was the perfect color for me to eat.
Mike
Quote from: MarkT on November 24, 2018, 04:38:36 AM
You're still rolling single? That's some good eats right there!
Single? Nope, married with children.
My wife and kids are in PA visiting family for a month, then they drag the family down here for Christmas.
That looks great !.Man we have to do a swap sometime. My house for a meal and some fishing and we will join you down there for a meal and some fishing !! I hope you like wine .............. or beer or scotch pairings ???
Cheers:
Todd
I'd be happy to cook in exchange for fishing/hunting, been doing such since I was 15.
The cooking skills do come in handy.
I'm a teetotaler with 24 years sobriety.
Beer? An ice cold rootbeer is great.
Wine? Perhaps a sparkling cider.
Spirits? Just a Tonic and Lime, please thank you.
I'm kind of like Julia Childs; she said: "I love to cook with wine ......... and some times I add it too my food".
I can usually find some tonic and lime if need be.
Cheers:
Todd
Chile, that is some amazing looking chow! Top shelf as usual. I'm ready to eat NOW!
...................Lou