Right on both accounts.
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I think the lack of Ketchup threw him
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That's what it needed Sriracha!!!!!
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Needs toast.
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Ill say!
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Down and dirty cheeseburger tonight

Little over a quarter pound with grilled onion, bacon and swiss on grilled white bread with fries
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A salad.
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Sloppy Joe (homemade)
Hand cut fries (well done)
Mac and Cheese (homemade)
Ice Cold Coca Cola (glass bottle)
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Anyone have a strong duck game? I have a few breast I picked up this morning.
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Duck reminds me of pork. I just sear in cast iron, basting with butter, garlic and rosemary. Put in the oven to finish and top with a nice blueberry sauce.
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Try this 3Bag

https://www.google.com/amp/s/allreci...rry-sauce/amp/
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Have only made it once when a buddy gave me a freezer bag two years ago, but I paid attention to what people say about cooking it... lightly seasoned, softly dredged through flour no egg wash, and very lightly fried

Also squeezed some Sriracha on it that night, it was excellent
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Brine and smoke at low temp of 160-170 for 1.5 to hours (temp 135) with cherry or apple. I cold smoke for a longer time and then sear the fatty skin side just 2 short of burning it. I like the skin crispy!

Get FMB's advice on Sous Vide if you have one.

I also like it sauted and roasted. Something like this:

Brine, but not more than a few hours, as you wish. rinse, pat dry. Season with Sea salt, Pepper, or any seasoning you choose. I used "moose dust" (My own hot and spicy) or Emeril's

in a very heavy, oven safe, saute/ fry pan heat olive oil until smoke appears, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and immediately place the pan in a 400 degree oven. Roast the breast(s Better in pairs) for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Temp again is 135.

Slice on the diagonal and serve with.

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Unless your impressing yourself or a date, SO, etc, that looks like way too much ****ing work. Plus. I want to taste the duck, not blueberries and bacon. Thats just me.

Although I would make sauce from drippings by adding butter, red wine and quality balsamic (Herbs of you got em,), cook it down to proper consistency.

I almost forgot, serve with these and toast!


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You can always tweak a recipe, leave out the bacon. I’ve had duck with blueberry sauce many times and it’s awesome.

Of course I’d vouch for the sous vide way, but wasn’t sure if he owned one.
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