New Year’s Eve duck breast

[bowhnter]

I picked up a couple duck breasts at Wild Fork for our NYE meal.

Thawed, scored, seasoned with pink salt, cracked pepper, and Todd’s Dirt.
Then into the SV.



An hour later Susan and I tag teamed panned some garlic, shallots, asparagus, carrots, butter and white wine.





The duck onto the hot Weber to finish while Susan finishes some sticky rice.





Plated





Happy New Year,
Thanks fer looking.

[spacetrucker]

I have no knowledge of duck, cooking or eating, that looks like a great meal !!!

[Rambo]

I don’t care for Duck but that’s a beautiful plate

[bowhnter]

Thanks.

It’s been a lot of years since I’ve hunted and had wild duck. It’s more dark, rich, and almost liver like if I recall.

This duck is much milder. I wouldn’t eat it weekly, but once a year or so.

[OldUsedParts]

It's been a looooooooong time since I've had Duck but, if I were to have it again, it would be "beer can Style" to keep it moist and enhance the flavor. Other times "we" either fried or roasted it and it always came out to dry ?it seems?

THAT PLATE looks GREAT

[The Pocono Ring Shop]

Great looking dinner !!

I'm a huge fan of Duck, especially slow Roasted on a rotisserie. Just a fine line between perfect and dried out, yours looks juicy as can be.
Love those vegetables as well, you guys did great

Sent from my SM-A135U using Tapatalk

[OldUsedParts]

Just a fine line between perfect and dried out,

[k.a.m.]

Beautiful plate bowhnter!!!
I love duck whether it be wild or domestic. I could hit that plate once a week.

[bowhnter]

Thanks folks!