Continuing my theme of experimenting on the Big Green Egg, I considered just using it as an oven, then thought of a rather nice cold starter I had not too long ago of smoked duck with caper berries and a pomegranate dressing. This got me thinking as to what hot smoked duck might be like. Well, I'm pleased to report that hot smoked duck is very good indeed. I used the recipe on the Big Green Egg website as a guide for temperatures and timings. You can see the recipe here. As the duck breast is not a great big hunk of meat, it doesn't take long to cook, with the end result being a lovely light smoky background hit that doesn't over power the flavour of the breast itself. I then pan fried them briefly skin side down to get the skin nice and crispy as the smoking process doesn't do much for an attractive looking skin. This obviously kept the breasts hot, and as a result of resting them in foil for 5 minutes, the dark pinkness that I normally hope to achieve with a duck breast was somewhat paler, however due to the way the breasts were cooked and the unique design of the kamodo style cooker, the breasts remained incredibly moist and tender.
I then made what I called a mushroom pate but isn't, by sauteing finely chopped mushroom in butter with more garlic, cooling it, then stirred in some creme fraiche and seasoning. Finally just a sprinkle of coriander to finish it off.
Hey, it were right lovely me duck!