Duck Magrets [Recipe/Pictures]

LTH,

Duck Magrets is a long time favorite recipe which I got from RevrendAndy a decade or more ago, I've made it dozens of times.

Cure duck breasts overnight in a mix of fresh and dry ingredients, rinse, pat dry and grill for delicious results.



Lightly score duck breast, coat with rub, layer in non reactive bowl.


I used both duck breast and leg/thigh


Rinse, pat dry.


Grill on two-stage lump charcoal fire. I used a small chunk of apple wood for accent.


Couscous, asparagus, grilled bread and pinot noir rounded out our meal.


I managed to hit med-rare pretty much dead-on.



This is a somewhat flexible recipe, I did not have time for an overnight cure, so upped the salt a bit and went 4-hours. Though, and I know from personal experience, you can over cure resulting in salty duck breasts.

Recipe may be found here

Enjoy,
Gary

MMMMMM....duck!!!!

Hi,

I presume the legs were treated with the same marinade as the breasts.

Looks good, though I always wanted to see a three legged, three breasted duck in real life! How do they fit the extra parts in?

Regards,

Gary-

Looks great. I do the breasts alot, and they are usually good. I have always bought the breasts by themselves because I assumed that the legs/thighs had to be cooked differently, or at least longer. Yours look like they were done the same. How did they turn out?

Thanks, Will

WillG wrote: I have always bought the breasts by themselves because I assumed that the legs/thighs had to be cooked differently, or at least longer. Yours look like they were done the same.

Will,

Duck leg/thigh, as you note, take longer to cook than duck breast and yes in this particular instance the leg/thigh and breast were done at the same time, good eye.

If you notice I made a two-stage fire, coals on only one side of the grill. After the initial sear directly over the coals, I move the meat to the 'cool' side of the grill. Duck leg/thighs are closer to the heat source than the breasts resulting in both being done at the same time.

willg wrote:How did they turn out?

Quite nice, if I do say so myself.

Enjoy,
Gary

G Wiv wrote:

willg wrote:How did they turn out?

Quite nice, if I do say so myself.

Don't you mean, "Just Ducky"?

I've generally found that by grilling the marinated duck magrets, the subtle flavors are overpowered by the smoke from the grill. I will use a simple seasoning when grilling and broil the marinated breasts.

RevrendAndy wrote:I've generally found that by grilling the marinated duck magrets, the subtle flavors are overpowered by the smoke from the grill. I will use a simple seasoning when grilling and broil the marinated breasts.

Rev,

I find the marinated duck magrets enhanced by the light, subtle smoke from the grill. I'd guess it's a matter of technique, you extrapolate.

Enjoy,
Gary