Hi, Erik. This is a farm-raised duck from D'Artagnan. "Moulard" is the breed, or a cross between a muscovy and mallard. I would love to get my hands on wild duck one day, though!
MY MAN! This is the only way to eat a puddle duck! It’s a shame that most waterfowl hunters either give their birds away, or rip that juicy skin right back on only eat the breast meat.
I also like to start with smoking my breast skin side up until a internal temp of 125 is reached, then I finish off the breast in a pan skin side down to render fat and get it nice and crispy. Slice that and drizzle a little of the rendered fat and son, that lol make you mad at waterfowl!!!
brilliant, nothing compares to a little bit of wood smoke. I've messed around with "reverse searing" using the smoker like that with great results! a nice bonus is to throw some shallots and mushrooms in the smoker at the same time as the meat, then to use those in a little sauce.
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Big Fan Bro (Dynex from twitch) Just wanted to say I noticed the potion-drinking sound from Diablo2 when you dropepd the gnocci in haha
thank you very much, dynex... glad you made this comment. good ear, hahah!
wow i never would've expected an adam smith wealth of nations reference in a duck recipe video.
haha, I was on one! Great book though-- that is, if you can grind through the lengthy discussions of the prices of corn and silver
Outstanding! 😋
10/10 stay blessed never stressed
thank you brother
Thank you for the video Chris!
It's only 10 AM I shouldn't be this hungry!
first comment! haha, thanks cyber, much love
@@chrisblackwood Fantastic video! Always a learning experience watching you.
Looks so good boy
Thank you, gooses. I can assure you goose is not next on the menu.
Just wow. Making the same duck breast tomorrow. Having side-dish envy though.
Thanks, Nelix! I hope that your duck turned out great.
🐐
Thank you, Richard. Let me know if you have any ideas for videos.
What's a good wine pairing with duck breast? I'm thinking Cabernet Sauvignon, but I could be wrong.
Killer video!
Thank you, bro!
Mouth watering 🤤
Is this farm duck or wild duck?
Hi, Erik. This is a farm-raised duck from D'Artagnan. "Moulard" is the breed, or a cross between a muscovy and mallard. I would love to get my hands on wild duck one day, though!
MY MAN! This is the only way to eat a puddle duck! It’s a shame that most waterfowl hunters either give their birds away, or rip that juicy skin right back on only eat the breast meat.
Thank you, man! Very true.
Pekin, Moulard or Muscovy Duck ?
Hi Onan, it's a Magret duck breast from Dartagnan. I can highly recommend it!
Delicious, I have as well a duck breast recipe , if you want to check it out
thats a sexy IWC
I also like to start with smoking my breast skin side up until a internal temp of 125 is reached, then I finish off the breast in a pan skin side down to render fat and get it nice and crispy. Slice that and drizzle a little of the rendered fat and son, that lol make you mad at waterfowl!!!
brilliant, nothing compares to a little bit of wood smoke. I've messed around with "reverse searing" using the smoker like that with great results! a nice bonus is to throw some shallots and mushrooms in the smoker at the same time as the meat, then to use those in a little sauce.
Pretty sure the fat is more for buoyancy than insulation... but do you. lol
fair enough. :D