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Bourbon glazed duck..... (step by step with pics)

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    Bourbon glazed duck..... (step by step with pics)

    Bare with me, might take a few post to get all pics in



    I came up with this glaze from bits and pieces of other glaze recipes and got the idea for thighs from another tbher. They are worth the time to me on mallards now!!! As there is enough meat to justify

    I start with birds that I soak in a salt brine for several days. These were shot last Friday and have been in fridge since then in salt water changed daily. Take the time to remove all shot up blood spots and feathers.. as well as any steel shot (it's rough on the teeth )

    In this batch I cooked one breast with skin, one skinless and some thighs to compare allay once....

    #2
    After being removed from brine, and re leaned! Remove all fat possible (yellow stuff and use paper towels to get meat as dry as possible. Season with sea salt, black pepper and garlic to taste and pat in it and let set while you light grill and make flaze
    Attached Files

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      #3
      Light grill and run it up to 400-425 and start glaze.

      Glaze:

      1 1/2 shot glasses of brown sugar
      3/4 shot bourbon
      1T ketchup
      1/2 t garlic

      Mix and set aside
      Attached Files

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        #4
        In

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          #5
          I'm liking the looks of this

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            #6
            ah yeah! keep em coming!

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              #7
              With grill hot, spray with non stick and add meat (if using skin breast place skin down)

              DO NOT ADD GLAZE!!!!!!
              the high sugar with alcohol will burn very fast at this time. Just add the seasoned meat.
              Place on grill and close lid
              Cook for 6 min

              Now spoon a little on each piece of meat and flip it
              Spoon on top of grilled side now and close lid for another 6 min

              Remove from grill and cover with foil for 8-10 min
              Attached Files

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                #8
                After resting the thighs can be plated
                . Place breast on cutting board and slice thin

                IMPORTANT: use a sharp knife as to not smash the juices out. Also save drippings where meat was resting. They will be reddish, but it's not blood.

                Plate breast and spoon left over juice on top of sliced meat

                Enjoy

                For "gadwall sized duck" reduce cook time by 1 min per side. Teal sized 1.5-2 min reduction per side
                Attached Files

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                  #9
                  Wow looks great!

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                    #10
                    Yep. This was worth the wait. I'm going to try this but someone in the other thread suggested fig preserves in lieu of ketchup and I think I may try that.

                    Thank you for the taking the time to post this.

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                      #11
                      There is enough sugar in it. The ketchup is needed. I'd replace sugar for fig if anything

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                        #12
                        mouth watering

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                          #13
                          Originally posted by Low Fence View Post
                          There is enough sugar in it. The ketchup is needed. I'd replace sugar for fig if anything
                          Good point.

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                            #14
                            Looks good low fence!

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                              #15
                              Oh yeah! I'm in on this one. Just have to go shoot some puddle ducks now.

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