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|11-23-2018, 10:05 PM||#1|
Join Date: Jul 2012
Location: Mobile, Al
Birds and Bugs
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 Breasts
I 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.
Make 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.
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
|11-24-2018, 11:03 AM||#2|
Join Date: Sep 2012
Location: Bayou Vista, TX (Galv)
once again---lookin good. the cajun touch rings my bell. we're having our annual Christmas boat parade on the 8th and i'll be doing a chicken and sausage gumbo this year. hope it comes out anywhere near as good as yours looks.
es le bon ton roulle'
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