British BBQ Society Forums

I brought back a couple of magret de canard from the Dordogne this summer - lovely large duck breasts weighing 400g each. If you havent seen these huge ducks in the S of France before you'd think they were big geese! I've cooked these many times before but always just pan fried them the classic way - tastes lovely but makes the mess of all messes, so I decided they should be smoked this time.

Its not really 'low 'n' slow' as they only took 30 mins, but I thought I'd share it here as they were incredible and one of THE best things I've ever cooked

Step 1 - a dry brine for 3 hours - cinnamon, star anise, brown sugar, crushed peppercorns, dry bay leaf and loads of salt

Step 2 - smoked at 225 F on the Weber kettle, a handful of Jim Bean oak barrel chips added with the duck

Step 3 - removed with an internal temp of 128 F for medium rare, and stood for about 5 mins before serving

Absolutely incredible and much easier than I expected. Only a little of the thick layer of fat renders off at these temps, so its fairly low mess, and the meat stays very moist. The oak chips added a subtle smokiness but also a distinct sweetness which for my money makes this the best tasting duck I've ever had - and after numerous holidays in France, thats a lot of duck!

Hope that is helpful for someone planning something similar.

Sounds really nice, but no Q view??

Q view?



If you mean pictures then I was a little busy with about 10 other dishes to go with it and for the rest of the family!

Sounds really good, and very simple. Yum.

Sounds great. Any opportunity switch to grill at half time and crisp up the skin?

QueFrescoPaul wrote:Sounds great. Any opportunity switch to grill at half time and crisp up the skin?

Must admit I do like crispy skin. Think I would try that. Direct over hot coals near the end.