Reverse Seared Duck Breasts

[@michaelmitterholzer9411]

My Oma used to keep the extra duck fat, put it in a jar in the fridge, and then spread it on fresh rye bread. She would always say how much of a delicacy it was in her village she grew up in. Never got around to try it but I need to sometime

[@allthingsbbq]

You should definitely do that, Grandma's know best. Thanks for watching!

[@craighill3715]

I just swoped over from chickens to muscovy ducks and I've got a few too many boys. I've never have duck that I liked but I'm trying this! Thanks Tom👍

[@allthingsbbq]

Can't wait to hear how it turns out. Thanks for watching.

[@jygonshen]

this looks great! now I know you've done pheasant in the past, have you guys considered a wild duck video? i would love to see something like that.

[@allthingsbbq]

We will get this on the list. Thanks!

[@drwgisblaidd]

Beautiful Chef, just beautiful, and I have just the little cold smoker attachment, that'll button this right up!!! Merry Christmas!!!!

[@allthingsbbq]

I bet that's just the right touch. Thanks for watching!

[@KrisV385]

That is magical Chef Tom! Thanks for this!!

[@allthingsbbq]

Thank for the great compliment, and thanks for watching!

[@mike7568]

I made a creole mustard mushroom cream sauce that would work very nicely with duck breast. It'll be too cold and too rainy this weekend to fire up the Cheyenne, fortunately my grocers sells duck breast pre-smoked. Thanks for some inspiration.

[@allthingsbbq]

You're welcome! Your sauce sounds amazing, thanks for watching!

[@pameladunn7346]

one of my all time favorites is crispy duck .. this reverse seared duck breast is incredible "can't wait to try it" ... i am very impressed what an amazing cook you are CHEF TOM - the more i watch you videos , you seem to be holding back when you taste your much deserved dishes (chud) relax you shine on your own "try slamming your head forward" just once "i know I'll feel better" ha ha - it's not really coping :besides they do say coping is the highest compliment

[@scott729]

Of all the game I have eaten, I have never had duck, wild or domestic and I have only had lamb once. Doubt I try lamb again, but I will have to try this recipe, it's too simple not to and it looks amazing. Thanks boss

[@allthingsbbq]

This one was taste tester approved, let us know how it goes. Thanks for watching!

[@arminarmin691]

I wasn't sure how I'd prepare my duck breasts as starter for our christmas dinner but as always your recipe is just amazing. I think I'll skip the veggies and greens because we have lots of them in our main dish and instead I'll bake some brioche buns and prepare the duck just as you did. Should be really tasty with the dressing. Thanks for the great video!

[@allthingsbbq]

That sounds amazing, let us know how it turns out. Thanks for watching.

[@dgax65]

That looks spectacular. I like the idea of smoking them first. I've done them sous vide and then seared in a cast iron pan. You'll definitely get more flavor by smoking. I like cooking some potatoes and onions in the duck fat and then crumbling some duck skin chicharron on top when served.

[@allthingsbbq]

The reverse sear method definitely adds a nice layer of flavor, sounds like you've got it going on, if you incorporate any of these methods let us know how it turns out. Thanks for watching.

[@laurengriffin2225]

You always rock it! Looks delish!

[@allthingsbbq]

Thanks for the great compliment. Thanks for watching!

[@cattalematt]

Since we're on the subject of fowl, it would be nice to see Chef Tom do a take on a classic chicken chasseur. Many of those traditional recipes were designed to keep as much smoke flavor out of the meal as possible. Adopting a quintessential french dish to modern outdoor cooking tech would really be interesting. And let's not forget that morel season is quickly approaching as well!

[@JMSherrill1983]

Think i just found what im cooking for new years dinner! Looks good chef!

[@allthingsbbq]

Awesome, glad you liked this one, let us know how it goes. Thanks for watching!

[@Ja2808R]

What a meal. Excellent work

[@allthingsbbq]

You are spot on! Thanks for watching!

[@brewerfireguy]

Looks so good!!

[@allthingsbbq]

Good indeed. Thanks for watching!

[@allthingsbbq]

That's well put! And, it was a great dish, thanks for watching.

[@ivse9696]

I love duck breasts and just bought six packs today to make for Christmas. Perfect timing for this beautiful recipe and video 👍👍👍

[@grillingaddictionwithnick4982]

Yes 🔥! I have been thinking about doing a duck cook video ! My little boy and his cousin have been slaying them ! I will have to tell them to leave the skin on next time they get some so I can give this cook a try !

[@allthingsbbq]

Awesome! Let us know how your cook turns out. Thankis for watching!

[@grillingaddictionwithnick4982]

@allthingsbbq just got this video out 🔥turned out great ! My nephew did great on the knife work leaving the skin on ! I underestimate the amount of hair that is on Duck. The butcher Bbq Mudd +Grilling addictiom+along with the smoked beef tallow =absoulte killer combo ! You end every video with " where bbq legends are made " this was a legendary cook ! Very proud of my my prime rib video as well ! Thanks for all of your inspiration ❤️

[@wesray603]

Always interesting to watch your shows. A friend smoked pork karubi split ribs? That’s how they were labeled. He said the layer of fat between two layers of meat did not get sufficiently liquefied or gelatinized. He said he had the temp of those ribs at the temperature. He considers spare ribs done, and he had them at that temperature for at least an hour. I wonder if you have done these or if you want to do them and if we could all learn something interesting about this particular pork rib.

[@briandaffern5108]

That looks awesome. You seem to be a fan of Kozlik's mustards. If you can get it try their Deli and Market style mustard. Also the absolute best sauce for smoked pork ribs is their Carolina mustard sauce.

[@allthingsbbq]

We are familiar with their Carolina mustard sauce; it is really good. We'll check into their Deli mustard. Thanks for the recommendation!

[@DonPandemoniac]

Duck breast is fantastic! I haven't had it smoked before, sure looks good. I usually use sous vide because indeed they are at their best when cooked to medium doneness. And that crispy skin, ow man!

[@allthingsbbq]

This was a great dish! Give it a try and let us know how it turns out. Thanks!

[@BillCreasey]

It's like Chef Tom read my mind. I literally took some duck breast out of the freezer to thaw last night. Now I got my method for how I'm coking them! Also for anyone worried about the temp, Duck does not carry the same risk of salmonella that Chicken does. I honestly did not know this until recently myself (got to try a duck tartare last spring), but it's absolutely safe to consume more on the rare side and oh so delicious.

[@allthingsbbq]

Chef Tom can't read minds, if he could, he would know his portions are always too small :). Glad this is inspiring, let us know how it goes. And thanks for the great insights.

[@nebraskaryan9308]

What’s your opinion on original kettle charcoal grills? Do you like them or do you think they aren’t worth it? And if you do like them what do you like to cook on them the most? I’ll hang up and listen. Love your videos by the way

[@allthingsbbq]

Kettles are great charcoal grills, our team cooks on them from time to time. Most recently we've been cooking on the Kettle Joe, it's well built, veery versatile and a bargain at $349. Here's a link to our product roundup - kzbin.info/www/bejne/gHSwnJSsg6p1Y7c.

[@ganjajohn5748]

I gotta go to Wichita!!

[@Marcusblakebillups]

Can you prepare Sandhill crane this way as well?

[@allthingsbbq]

Honestly, we can't speak to that. Thanks for watching.

[@JoATTech]

Agree 100%, lately I just get duck breast instead of the steak. This fat is amazing. Although I got to 135F usually.

[@allthingsbbq]

Around here, we find that duck always exceeds expectations. Thanks for the tip and for watching.

[@cody4584]

Are you familiar with cooking with wild duck? Is there a major cooking difference like there is in turkey?

[@allthingsbbq]

Wild ducks have about half as much fat as domestic. You may want to have some extra duck fat on hand to baste the duck during the searing portion of the cook. Thanks for watching.

[@mattsmith9612]

Does it matter if it’s wild duck?

[@allthingsbbq]

Cooking will be the same. The taste and likely the texture will be different. Thanks for watching!

[@DirkHarrington]

Very chefy dish!

[@allthingsbbq]

That's well put! And, it was a great dish, thanks for watching.

[@stpeteaustin]

Did you lick that knife and then put it back into the sauce you were making, cause that is what it looked like.

[@devastaterx]

The whole no music things was weird then I liked it lol.

[@allthingsbbq]

So dang good. Thanks for watching.

[@fredericobatemarque9487]

Fico bonito demais isso !!

[@pandstar]

A bit disappointed you didn't score the skin. But other than that good recipe.

[@NaEveryday]

Throw down some Sand Hill Crane

[@allthingsbbq]

That' quite a suggestion! We're going to leave this one to the experts. Thanks for watching.

[@BBQOnABudget]

Now I see why y’all sell duck fat by the tub lol

[@allthingsbbq]

Gotta have Duck Fat! Thanks for watching.

[@drwgisblaidd]

Cook Potatoes in it...nuff said

[@SNAGEMNTAG3M]

Still going for gator

[@allthingsbbq]

And why not! Thanks for watching.

[@92bagder]

save your duck fat. use for frying, duck fat fries are expensive at hipster burger places

[@allthingsbbq]

Great advice, thanks for sharing.

[@candm9610]

What’s confee?? You’re using a lot big words on me, and since I don’t know what they mean I’m talking them as disrespect.

[@SFpurphaze]

I've never heard the term duck fat used so many times in 10 minutes lol

[@allthingsbbq]

:). Thanks for watching.

[@drwgisblaidd]

I'll take the I.V...

[@tcolos1]

I just happen to have two ducks in the fridge!

[@allthingsbbq]

That's awesome, let us know how your cook goes. Thanks for watching!