Free: Contests & Raffles.
I have ground duck and made Italian meatballs and Italian sausage out of duck and both were delicious.Another thing to try if you still have whole breast is Pastrami. Its Killer a little less cure time with duck Goose / Duck Breast PastramiPreparation Time: 7-10 daysCooking Time: 3-5 hours4-6 whole goose breast (8-12 sides), 4-6 lbsCure Ingredients:5 tablespoons Morton® Tender Quick® mix ¼ cup sugar3 tablespoon black peppercorns (whole)3 whole bay leaves 3 tablespoons garlic powder ½ quart water2 quarts cold waterTrim surface fat and any silver-skin. Bring all (except cold water) of above ingredients to a quick boil, turn to a low simmer for approx. 15 minutes. Add 2 qts. cold water and stir.Inject all goose breasts completely with brine. Cover goose breasts with remaining brine solution in covered plastic or glass container. Place in refrigerator for 7-10 days. Seven days for medium/firm flesh, ten days will be softer texture.Dry Rub5 Tablespoons kosher salt4 Tablespoons Paprika3 Tablespoons coriander seeds3 Tablespoons brown sugar5 Tablespoons black peppercorns2 Tablespoons yellow mustards seeds3 Tablespoons garlic powderMix all above ingredients in a food processor to a course grind. Remove breasts from brine and pat dry. Apply dry rub generously to exterior of the goose breasts.The peppercorns don’t seem to get ground up – you can substitute coarse ground pepper for all or some of them.CookingSmoke for 2-3 hours. This step is optional but I think it adds a lot of depth to the flavor. You can skip and go to the next step.Place in oven on 180 for 1 hour or until dry (you can skip drying part if you smoked them). Then increase temp to 215 for another 3-5 hours, or until internal
Duck is very lean, so I add 20% pork fat and grind into snack sticks.
I’m going to try this. What type of wood do you use to smoke these?
