Recipes — Smoked duck

When recipes like Duck Breast Confit reach your inbox for recipes, you may think of Julia Child, who made traditional French preparations look simple. I am no French Chef, but I think you’ll find this easier than you might expect. Duck Breast Confit Ingredients Duck breast (1-1.5 pounds per person) 4 Rosemary branches 2 Whole heads of garlic (halved) 5 sticks butter 1 pound noodles 1 tbsp classic pesto (more if you like) Duck Breast Confit Instructions Score the skin on your duck into cubes using a Chef’s Knife Place four sticks of butter in an oven-proof pan Melt the butter Put two...

Smoked Dry-aged Duck is one of those recipes you can serve to guests and see them look at you with awe. Mind you, my recipe takes a considerable amount of time and attention, so their appreciation makes it so worthwhile. I do suggest working with two ducks at a time so you can get the most out of your effort.  Just the Facts, Jack: Ask your butcher about air-chilled ducks. They have far less water weight (about 10%), meaning the air-chilled ducks will give you crispier skin. Your butcher may break down your ducks, but if you have to do it...