Don't eat chicken. EAT THIS. Grilled Duck Breast.
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- Опубликовано: 11 дек 2024
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Just cooked it up and had some duck from my last shipment sitting in the freezer. Even though it wasn't fresh it was crazy delicious and i didn't even use the charcoal i used my 15 years old genesis gas but will make again on the kettle. Thank for the delicious recipe
I have a feeling we must eat different duck in uk. Ducks super flavoursome, gamey at times. I’ve always pan seared then finished in oven, but tried this method last week. And guess what, I’m doing the same again tonight. Happy days…
And duck legs smoked for a few hours at 225 then sous vide with a small bit of duck fat for 24 hours, wow.
You can bag some of the cold grill ashes and sprinkle them over the flames to put out flare-ups without messing with your temperature. It's perfect for grilling fatty meats, like tritips, etc. 👍😉💖
Since watching and trying this the first time, I have cooked duck every week or so. Duck is unbelievably incredible. Thank you for showing me.
by the way, beautiful choice of "Music", love those "SOUTHERN SOUNDS"!
LOVE Duck! Was lucky enough to visit a lil shack on the side of a lake in wonderful France that had a somewhat limited menu of Magret and Fries or Hamburger and Fries or Hot Dog and Fries.....The place was rammed and there weren't many Burgers or Dogs coming out!!! Best Duck I have ever had.
Thanks for all the work you put in
Really liking the newer videos and music!
That looks so good! I’m going to have to try it in the spring.
Never had duck but going to cook duck breast today for the first time. I hope mine comes out close to yours!
What a great idea for duck. I’ve been stuck in a rut making summer sausage and snack sticks with the birds i shoot. Will try this ASAP
Have watched this channel for a while and enjoy it. I am just a backyard smoker and get great ideas and advice. Thanks
I literally pictured a backyard smoker using the computer hahahaha
You've stepped up your game Jeremy. Great vids as always!!
Since you like duck so much now you should spatchcock one and put it on your smoker. I’ve done a few this year and they turned out awesome :))
Started watching long time ago for fire management but man can I get behind this!! Awesome production from start to first bite!
My favorite ways are to marinate in Italian dressing over night then grill to rare to medium rare.
Or
Butterfly the breast and stuff with pepperoncini and cream cheese then wrap in bacon on the grill!
Just ordered from crowdcow last night, will be here Dec 23! perfect wagyu filets and wagyu ribeye for christmas! the duck I got local and am trying it tomorrow.
Great video as always I look for different things and ways to cook
I know this is older video but i am new to the channel. Love these wild game cooks. Now i have to find me some duck.
I love duck. Would really like to see you do more. Smoke a whole duck or even try using shio koji with it.
Our duck in Southwest France is full of wonderful flavour just salt and pepper it is all you need.
Your videos are getting better and better! And they were always amazing
Nice video Jeremy!!! We need to get you a SNS kettle
Good video, love duck but don't have it very often. Looks like a great way to prepare it.
I love duck, season it a bit like yours, just add mango puree and make alight paste and rub it on, tastes great!
Looks good! I'd like to see you cook lamb, never seen you do any
Videos are looking great Jeremy! Keep it up!
I was just looking through your videos for a duck video earlier this week that's funny! Definitely going to try this!!!
last time I cooked duck breast was smoked and seared with a torch. I gotta make that one again!
That looks so good and not to hard to replicate. When it was sliced it looked kinda like pork tenderloin.
Awesome video
Always wanted to see this on a grill. Good cook
I think your overall cook was great but spoilt a little by the initial sear, but only because the brest spent too much time in direct flames, which blackens and chars. It is a great idea to do an initial sear which would work if there were no flames but but too much time spent in flame. Easy to be a critic, not so easy to do. I suggest shorter duration searing with the lid down may dampen out flames or maybe indirect cook right from the start then sear over the hot coals right at the end? I'm trying out on some drums and thighs tomorrow.
Been thinking of doing some grilled duck. That looked delicious. Side note: love me some mesquite grilled chicken. Won't ever turn that down either.😋
Have a whole duck I plan to smoke, hopefully it will be delicious and not over cooked!!
I've been out here in France for work and I got around to trying some duck as well as cooking my own. I will say, the fat on the duck here on the video is pretty thin compared to the ones out here. I just wonder what big difference that could make. Great video!
I love duck its one of my favorites
I personally don't like duck but everyone else in the family does. I made this for them tonight and they loved it. Me. I had the rubber chicken.
You should try making hasenpfeffer
Thanks for this one Jeremy. I’m doing some duck this weekend. Perfect timing. Love your content.
I think you are by far superior to me in the art of barbecue. All your recipes are great. This might just be my opinion but I think it works better to reverse sear duck breast on the grill. It will warm up the fat and start the rendering process away from the coals and by the time it's almost to the doneness you want you can just hit it up on the coal side really quick and flip it back and forth before the flames blacken the skin. The outside tastes better if it doesn't blacken the fat. It comes out dark golden brown crispy fat. But either way the inside cooked to medium is what matters most to me and I don't care if I get it to dark. Just sharing my thoughts.
I am a duck and goose fan. I plan on raising geese since you don't even need grain to raise them. So much better than chicken if you are a dark meat fatty bird kinda guy
have to buy the whole duck here
Hey bud, shout out from Baytown TX, first of all I love all your videos and I can honestly say I have learned a lot from them.. Thanks! Now with that being said, I have been wanting to smoke something new..... IGUANA! I know right? not sure if its something you might be up to, but I know I would be a lot more confident smoking one after I have seen you do it! just an idea! GOD bless you and your family! and keep them videos coming. YEET YEET!
We grill duck all the time, use a fish basket, much easier to work the meat over the heat for the sear
Oh man that duck looks so succulent! Is it possible to smoke it as well if i respect the inner temperature of 120 degrees? And do i need to sear it before or after? Hope you stay safe! 👊
The only problem is that duck breast is $8-$12 per lb and chicken is $2-$3 per lb.. but sure sounds and looks good..
You can sometimes find full duck at Costco and it’s not too bad priced
Hey Jeremy have you ever gotten into cooking jerky? If so, are there any tips or tricks you could share. I want to get into it, but I don’t feel like know enough.
Should do a crowd cow american wagu brisket
is there a particular duck you recommend?
I like the idea of you doing something different. The brisket experiments are nice, but you can only do so many, without it going stale.
How about looking into other BBQ cultures? Like Australian BBQ, or Argentinian BBQ?
Hey, where can I find that music? Thanks!
What if you want to smoke duck similar to turkey?
Jeremy, never eating chicken again..... lol! I wish I could taste it, I've never had duck but I sure would like to taste yours, that looks awesome!!
Fat is too dark. Duck is quite expensive, do if recommend a pan. Medium heat on the skin side until it's rendered, then sealing it on the meat, means you have enough time to add flavour. It also means your skin is perfectly golden, fat is rendered, and meat is brown.
You need to explore sousvide and then smoke, chat to guga he’s the king
Please, for all that is science, smoke a couple of those!
do a smoked duck video!!!........please?
Duck breast is so much better than chicken breast,I got Cajun duck breast from Mapleleaf Farm(sold from the Asian online grocery store Weee) put it in my air fryer on roast for 400 degrees , came out crispy skin and juicy meat . Next time I should score the skin .
Chicken breast are so dry. Duck is even leaner than chicken .
To render duck fat, you’re supposed to start cold, not hot. Also, fat side down wastes the rendered fat. You want that going into the breast, not into the coals. Render fat into the breast, start cold, and sear at the end. My man’s brisket game is on point. Still needs to step his overall culinary knowledge up.
Yet he managed to make a good result.
Does this new eloquent atmosphere mean no more Randy..? 🥺
Woke up hit the local butcher and here I am
Smoke a whole duck it's really good
How about some live fire cooking? That would’ve been killer with the duck!
We talk a lot. I've never grilled duck, my wife usually makes it in her slow cooker. I will definitely check out your links
your stoner friend: you gotta watch and try this while u high man
you:..........
Duck is great but it's so expensive. I would prefer to eat duck over chicken any day but I usually get chicken every time.
Bought my first offset smoker . I think I made the fire to big .
nope! not tired of eating chicken
How's randy liking Kentucky?
My wife bought chuck beef and wants steak from it. She’s not from the US. Any who how do you turn cheap cuts into steaks
Chuck steak will never be filet mignon tender, but you can definitely make them in to grilling steaks. I would cut them thin enough to just sear both sides for a minute or so and be done.
Your fire is too hot to cook duck breast you will just burn the fat and make it all go black!get a water spray and control it with that. Otherwise, you will just spoil it.
i put my duck in a pan till the fat half way renders then cook meat side on grill then fat side 5 min Perfect every time and you get to keep some fat
I prefer duck breast cooked to medium.
Sounds like blind Willy Johnson!!
i put my duck in a pan till the fat half way renders then cook meat side on grill then fat side 5 min Perfect every time and you get to keep some fat
🔥🔥🔥🔥
Love duck breast but it cost a lot more than chicken for sure lol
Thank you, my son is asking about doing duck🦆🍽🍴🔪
Nice! Yummy....:-)
I bet swan meat is good.
Love every episode, but pleace textt metric
Is it safe to eat at 120 degrees?
Duck doesn't carry the same risk of salmonella as a chicken, even lower risk with free-range birds, from what I understand- however, I'm not an expert.
@@shr00m7 Nice good to know, thanks !
Highly recommend trying it. Like he said it has more of a beefy taste like a steak.
Close the lid, man. If you are looking, you ain't cooking. (Or in this case, burning)
It's aight, good idea but the skins looks meh.. it's not really crispy enough..
Duck is usually in sauce to mask that horrible flavor.
Duck DOES NOT taste like steak. It tastes like a mixture of chicken and turkey.
You really should have left that excess skin on. It would crisp up and be one of the best bites.
there already sold out of duck
Uhh, that's burnt black
I'm not a duck fan!
Well we all can tell your not a grill master.
Sure, 10,000% the amount of fat of chicken tastes better than chicken, but what do your arteries have to say about this? 😛
love your vids. Slow down. You are talking so fast. Why?
it kills me how you still havent figured out how to use a damn knife!!!!
It kills me that you can watch a free video and feel so inspired to post something this stupid.
How about brining for flavor?