Mike Conner wrote:So, I bought some frozed free-range organic duck breasts from a local farmer - unfortunately, skin- and fat-less.
Having a dinner party tomorrow (Sun 9/10) to start (and likely finish) my birthday-a-thon (yikes, 40 already? how in hell did that happen?) wanted to use these as a good snack/starter to the evening.
Was thinking I'd pull out the weber, hardwood charcoal and probably some apple chips for smoking/indirect cooking the breasts earlier in the day to have the breasts ready early. Then, create an easy to put together appetizer/snack for the dinner.
My friend likes to create these terrific salmon-cream cheese-sweet pea/bean wraps (using basic fajita wraps) that he slowly warms on the stove so everything comes together.
Was thinking something similar with this duck... thinly slice, maybe use a different cheese - feta? a blue? and perhaps slightly poached carrots sliced thin? Hmmmmmm....
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