Ahhhhh! Takes me back to those sunny days spent in the South of France. Superbly grilled and slightly smoked Magret Duck with some shatteringly crisp Chips; Cooked in the rendered Duck Fat, of course and all washed down with an excellent, chilled Rose. Sigh!!!
you could spatchcock the duck and render the fat a little before hot smoking. probe it and work for a temperature in the breast of 65c. rest and carve.
again well done was surprised 12 mn smoking vs fish like salmon 20 mn also I would keep the dripping wich has nice flavor to accommodate another dish for flavor Also the fat trims could have been added in the pan with the melted fat to get more duck fat wich cost a fortune ... duck far is good and flavorful could accommodate son pan fried potato sliced garlic and tym for accompagnement .... thank you for the video
thanks for your comments. the duck is partially cooked in the pan so only needs 12 mins in the smoker. I think i did keep the rendered fat from this project for sone roast potatoes. i like your fried potatoes idea. i’m going to bank that one for a future date. Take care and keep watching.
Yes, these smokers do work on my induction but as you rightly state, controlling the temp can be a challenge. If you're not that concerned with the temp then this method of heating is perfect.
Hi there. Most websites suggest smoking time be at least 30 min, yours is the only site that seemed specific for a stovetop smoker so I’m inclined to follow you. Any thoughts ? Only a single duck breast, average weight. Already cured it for 12-16 hours (lost track of time) and then air dried in fridge for 48 hours
hi thanks for your message, there’s no real need to cure the breast for that long if you’re hot smoking on the stovetop smoker. i just cure in a light brine for 20 to 30 mins. The smoking time on a stovetop is largely dictated by the time it takes to get the breast cooked through to perfection. As i pan fry my duck first the smoking time can be reduced as the duck is on it’s way to being done. i hope that helps
Yes thanks! I am very new to this and neurotic at baseline so I will follow whatever it says in the recipe for now. I ended up smoking for 30-35 minutes, and it looks beautiful but the real test will be when i cut into it. Which i plan to do later tonight.
that is simply not true though, you have to remember how pungent smoke is. it will and does take the flavour. Frying after smoking actually diminishes the smokey flavour in my opinion 👍
Ahhhhh! Takes me back to those sunny days spent in the South of France. Superbly grilled and slightly smoked Magret Duck with some shatteringly crisp Chips; Cooked in the rendered Duck Fat, of course and all washed down with an excellent, chilled Rose.
Sigh!!!
That sounds idiotic mate. There’s something very special about smokey duck.
How high did you have the flames when you put the duck breast in the pan?
medium high just enough to render the fat
@@Coldsmoking man that make me want to do a whole duck,with the bones in. Wondering what the cooking time would be?
you could spatchcock the duck and render the fat a little before hot smoking. probe it and work for a temperature in the breast of 65c. rest and carve.
again well done was surprised 12 mn smoking vs fish like salmon 20 mn
also I would keep the dripping wich has nice flavor to accommodate another dish for flavor
Also the fat trims could have been added in the pan with the melted fat to get more duck fat wich cost a fortune ...
duck far is good and flavorful could accommodate son pan fried potato sliced garlic and tym for accompagnement ....
thank you for the video
thanks for your comments. the duck is partially cooked in the pan so only needs 12 mins in the smoker. I think i did keep the rendered fat from this project for sone roast potatoes. i like your fried potatoes idea. i’m going to bank that one for a future date. Take care and keep watching.
@@Coldsmoking I really appreciate you kind answer
regarding smoking receipts in this camerons device you ARE THE BEST!
Cheers from Canada 🇨🇦 👍🏻 😀
Mine works ok on an induction cooker.
Only thing is controlling the temp. Smoking sausages can end up like yours...lose juices due to high temps.
Yes, these smokers do work on my induction but as you rightly state, controlling the temp can be a challenge. If you're not that concerned with the temp then this method of heating is perfect.
Hi there. Most websites suggest smoking time be at least 30 min, yours is the only site that seemed specific for a stovetop smoker so I’m inclined to follow you. Any thoughts ? Only a single duck breast, average weight. Already cured it for 12-16 hours (lost track of time) and then air dried in fridge for 48 hours
hi thanks for your message, there’s no real need to cure the breast for that long if you’re hot smoking on the stovetop smoker. i just cure in a light brine for 20 to 30 mins. The smoking time on a stovetop is largely dictated by the time it takes to get the breast cooked through to perfection. As i pan fry my duck first the smoking time can be reduced as the duck is on it’s way to being done. i hope that helps
Yes thanks! I am very new to this and neurotic at baseline so I will follow whatever it says in the recipe for now. I ended up smoking for 30-35 minutes, and it looks beautiful but the real test will be when i cut into it. Which i plan to do later tonight.
@@RL-jy7sq good luck 🤞
It was perfect. I wish I could add a pic but just take my word for it. Looking forward to the next dish I try from your list!
why wouldn't you smoke it first and then finish pan frying. It seems that if you fry first, you are closing off the skin to receive the smoke.
that is simply not true though, you have to remember how pungent smoke is. it will and does take the flavour. Frying after smoking actually diminishes the smokey flavour in my opinion 👍
Man, you could’ve made some good gravy with that juice that you just threw away
yes thats an option but it can be a little too smoky
@@Coldsmoking no more then the duck breast is