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Anyone have any good ideas or secrets they care to share? I've never smoked a breast

I kind of like to roll them up in zig zags, and........oh wait, you're talking about smoking as in cooking....nevermind

Brine for sure

I've got a good goose breast jerky recipe, but I don't do much smoking other than for jerky.

Flightstopper wrote:Brine for sure

x2 It'll help keep it moist, infuse flavor and make it taste less gamey.

rebelp74 wrote:

Flightstopper wrote:Brine for sure

x2 It'll help keep it moist, infuse flavor and make it taste less gamey.

Gamey is the flavor...might as well get chicken if you don't like it.

Anyone ever wrapped it in bacon?

Yeah, can't go wrong wrapping in bacon. Also, throw a jalapeno and cream or pepper jack cheese or make up some ground sasuage stuffing and put in the center of the breast then wrap it. If you do cook it wrapped in bacon, don't cook it in foil.

rebelp74 wrote:Yeah, can't go wrong wrapping in bacon. Also, throw a jalapeno and cream or pepper jack cheese or make up some ground sasuage stuffing and put in the center of the breast then wrap it. If you do cook it wrapped in bacon, don't cook it in foil.

gotcha. I've made poppers a million times but never smoked em

Redbeard wrote:

rebelp74 wrote:Yeah, can't go wrong wrapping in bacon. Also, throw a jalapeno and cream or pepper jack cheese or make up some ground sasuage stuffing and put in the center of the breast then wrap it. If you do cook it wrapped in bacon, don't cook it in foil.

gotcha. I've made poppers a million times but never smoked em

Do you have access to domestic duck fat or bacon grease? You could do a smoked confit, I think that may turn out good. I've never made smoked confit, only cooked it in the oven. Maybe pulled duck bbq samiches, burritos, tacos, enchiladas, or gyros. How big are the breasts? Maybe stuffed(some kind of sausage stuffing) then smoked. I'm just trying to think up some different ways smoking it would sound good. I think smoked duck would be a great base in a dish. It'd bring a good smokey flavor into, gumbo, soups, chilis, and the others mentioned above, as well as just about anything. Ever had pasta-laya? Jambayla with noodles instead of rice, I think smoked duck would work great for it.

rebelp74 wrote:

Redbeard wrote:

rebelp74 wrote:Yeah, can't go wrong wrapping in bacon. Also, throw a jalapeno and cream or pepper jack cheese or make up some ground sasuage stuffing and put in the center of the breast then wrap it. If you do cook it wrapped in bacon, don't cook it in foil.

gotcha. I've made poppers a million times but never smoked em

Do you have access to domestic duck fat or bacon grease? You could do a smoked confit, I think that may turn out good. I've never made smoked confit, only cooked it in the oven. Maybe pulled duck bbq samiches, burritos, tacos, enchiladas, or gyros. How big are the breasts? Maybe stuffed(some kind of sausage stuffing) then smoked. I'm just trying to think up some different ways smoking it would sound good. I think smoked duck would be a great base in a dish. It'd bring a good smokey flavor into, gumbo, soups, chilis, and the others mentioned above, as well as just about anything. Ever had pasta-laya? Jambayla with noodles instead of rice, I think smoked duck would work great for it.

there's some good ideas here

Redbeard wrote:

rebelp74 wrote:

Redbeard wrote:

rebelp74 wrote:Yeah, can't go wrong wrapping in bacon. Also, throw a jalapeno and cream or pepper jack cheese or make up some ground sasuage stuffing and put in the center of the breast then wrap it. If you do cook it wrapped in bacon, don't cook it in foil.

gotcha. I've made poppers a million times but never smoked em

Do you have access to domestic duck fat or bacon grease? You could do a smoked confit, I think that may turn out good. I've never made smoked confit, only cooked it in the oven. Maybe pulled duck bbq samiches, burritos, tacos, enchiladas, or gyros. How big are the breasts? Maybe stuffed(some kind of sausage stuffing) then smoked. I'm just trying to think up some different ways smoking it would sound good. I think smoked duck would be a great base in a dish. It'd bring a good smokey flavor into, gumbo, soups, chilis, and the others mentioned above, as well as just about anything. Ever had pasta-laya? Jambayla with noodles instead of rice, I think smoked duck would work great for it.

there's some good ideas here

I haven't smoked many ducks, just trying to throw some ideas out there that I'd try. Hope some of it helped.

Only smoked them plucked and whole, never tried just the breast. Wondering if not having the skinn on there will make much difference or not.

I've smoked quite a few Canada geese. They are really hard to get lit.

Seriously though, it's good but you don't want to eat it while it's still warm off the smoker. The texture is just plain weird.
Wait for the meat to cool. Slice it up and make sammiches.
Tell everyone it is roast beef and they'll believe it.

Weston81 wrote:Only smoked them plucked and whole, never tried just the breast. Wondering if not having the skinn on there will make much difference or not.

I think it might. That's why I thought to maybe wrap it in bacon

I know my Dad tried a few weeks back with just the breast and I am pretty sure he wrapped some in bacon as well. He never said much about it so I don't know that it was that great. But then again, he used a marinade that he use's for grilling ducks, so that may have not complimented the smoke either. Maybe just a light coating of a rub you like to use and bacon, can't imagine that it would be too bad.

I got to taste some duck that was smoked on one of them smokers like on Flyway Highway. The one everybody makes fun of.
The guys had simply salted and peppered some duck breasts and smoked them with the little pebbles or whatever that machine uses. Kinda mysterious...

It's so good I recommend any of you guys that can afford one, just do it.

I tried it with breasts last year. It was ok. I'm also new to cooking duck and to smoking so take it for what its worth.

Rebels ideas sound damn good though.

aunt betty wrote:I got to taste some duck that was smoked on one of them smokers like on Flyway Highway. The one everybody makes fun of.
The guys had simply salted and peppered some duck breasts and smoked them with the little pebbles or whatever that machine uses. Kinda mysterious...

It's so good I recommend any of you guys that can afford one, just do it.

A Lot of guys call them pellet poopers, the smoker will feed in X amount of them automatically vs. guys who use charcoal adding wood chunks. My Dad has an electronic Bradley smoker that comes with waffers that feed onto coils and produce smoke. Same concept with the smoker on the Flyway Highway I'd imagine.

Weston81 wrote:

aunt betty wrote:I got to taste some duck that was smoked on one of them smokers like on Flyway Highway. The one everybody makes fun of.
The guys had simply salted and peppered some duck breasts and smoked them with the little pebbles or whatever that machine uses. Kinda mysterious...

It's so good I recommend any of you guys that can afford one, just do it.

A Lot of guys call them pellet poopers, the smoker will feed in X amount of them automatically vs. guys who use charcoal adding wood chunks. My Dad has an electronic Bradley smoker that comes with waffers that feed onto coils and produce smoke. Same concept with the smoker on the Flyway Highway I'd imagine.

That's exactly what they had. The Fagley Smoker from the Flyway Highway advertising show about hunting waterfowl.
The sickest, saddest, most ad-packed hunting show EVER! The whole damn show was an ad.

Working from home today, decided to throw some turkey on...smoking with charcoal in the rain is a bit of a challenge.




But holy shit it turned out awesome...

Great coloring for turkey.

Sent from a gnarly phone with a kickstand

Damn that looks good

Redbeard wrote: I've never smoked a breast

Really no one said anything sexual here... I am shocked not impressed just shocked.

Looks good dan.

Thanks dudes, It's pretty dang delicious.

Woody wrote:

Redbeard wrote: I've never smoked a breast

Really no one said anything sexual here... I am shocked not impressed just shocked.

Saw it but it looked too intentional and easy to take.

Have cured in sugar, salt and tart cherry juice and cold smoked duck, very intense.

jehler wrote:Have cured in sugar, salt and tart cherry juice and cold smoked duck, very intense.

That sounds awesome.

jehler wrote:Have cured in sugar, salt and tart cherry juice and cold smoked duck, very intense.

You Michiganites and your cherries.