Cooking With Game

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Vietnamese-spiced smoked duck breast.

    Admin
    Admin
    Admin


    Posts : 1166
    Join date : 2008-09-14
    Age : 62
    Location : Bridgwater, Somerset.

    Vietnamese-spiced smoked duck breast. Empty Vietnamese-spiced smoked duck breast.

    Post  Admin Mon Jun 11, 2018 11:30 pm


    Serves 2.

    Takes 30 plus 2 hours smoking time.



    Ingredients


    2 duck breasts
    1 star anise
    1 cinnamon stick, small
    1/2 tsp Szechuan peppercorns
    1 green chilli, small
    1 tbsp of coriander
    1 tsp fish sauce
    1 tsp soy sauce
    1 tsp rice wine vinegar
    1/2 tsp sea salt


    1
    Grind the star anise, cinnamon and peppercorns in a spice mill. Chop the chilli and coriander and combine with the ground spices in a medium plastic tub



    2
    Add the fish sauce, soy, sesame oil and rice wine vinegar and stir to make a thin paste. Add the sea salt. Slash the skin and fat of the duck breast fillets, without cutting into the meat, at 2cm intervals



    3
    Rub the marinade over the duck and place in a sealed container in the refrigerator for at least an hour



    4
    Whilst the duck is marinating, soak the woodchips in water for at least 30 minutes (or according to the manufacturer instructions)



    5
    Heat up the barbecue to a low medium heat, around 100°C



    6
    Drain the woodchips and put them onto the coal. Put the duck breast in an ovenproof dish and smoke for 2 hours or until the duck is fully cooked. Carefully remove from the cooking dish, discarding the fat


    7
    At the low cooking temperatures used in this recipe, the skin may not crisp up that much, so you can always finish it off under a hot grill for a couple of minutes to sear and crisp it

      Current date/time is Fri Mar 29, 2024 7:49 am