Monday, January 5, 2009

Duck Bacon

Since we've been having lovely weather for ducks - chilly, foggy and rainy - I thought I'd chat today about the duck bacon we tried a short while back.

Cruising the supermarket aisles in Connecticut (have you ever noticed how hard it is to shop in an unfamiliar store?), we spied a package of this bacon nestled next to the regular pork bacon and decided to give it a ride home. We cooked it like, well, bacon and served it alongside eggs - obviously we weren't feeling terribly creative.

It was just ducky, bacon times two, richly smoky and just plain rich. The flavor was not much different than pork bacon, just more so. I didn't get to save the fat as we weren't at home but I'm sure it would have made a tasty addition to some wonderful dishes.

I'll bet you can think of some interesting applications for this product - care to share?

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Blogger Kailyn said...

Bacon-wrapped figs? I'm thinking the ducky taste would make them even better.

Monday, January 05, 2009  
Blogger Chilebrown said...

Wow, That sounds interesting.
How about taking the leftover fat and making mayonnaies.

Monday, January 05, 2009  
Blogger namastenancy said...

When Google is your friend:

Coffee, blackpepper and honey duck bacon served on a salad of arugula, carrot and grapefruit dressed with a siracha, honey and blackpepper viniagrette (the title was a couple characters too long to fit in the title slot of the post.)

Basically, make the duck bacon the day before the party. I followed a recipe from epicurious, but changed it slightly. Then make the dressing just before the party, and dress at the absolute last minute.

Duck Bacon
Marinate 1 duck breast in:
3 T Major Greys
3 T Honey
15 black peppercorns crushed
1.5 cups coffee
.5 cups water
.5 cups oil
1/3 cup jaggery
2 1/2 tablespoons Insta Cure No.1

After 15 hrs or so, drain the marinade, pat the breast dry, score the flesh and then smoke.

Slice very, very thin. Serve on salad with shaved carrots and grapefruit (or eat from the fridge.)

Siracha, honey and blackpepper viniagrette
(this is really an approximation)
Mix 1 T sriacha with 1 T honey and microwave for 30 second

Add sea salt and plenty of crushed black pepper

1/2 cup or less grapefruit juice

Drizzle in grapeseed oil while whipping.

Monday, January 05, 2009  
Blogger cookiecrumb said...

I just knew Chilebrown would get here before me and be fascinated.
Cranky and I were talking about smoking a duck breast just the other day, but it never occurred to me to then slice it and fry it. Sounds fantastic.
(Kailyn: Great idea.)

Monday, January 05, 2009  
Blogger Zoomie said...

Kailyn, wow, you get the prize for the most luscious-sounding use for duck bacon! Yumm!

Chilebrown, wish I could have kept that fat but when using someone else's kitchen...

Nancy, that's the most elaborate recipe I've ever seen, almost as many steps as my sister-in-law's cassoulet, which she begins four days before serving by making her own sausage. I'm a simple girl - it sounds great but I doubt if I'd ever work that hard!

Cookiecrumb, I'll look forward to hearing how your own smoked duck bacon tastes!

Tuesday, January 06, 2009  
Blogger namastenancy said...

I think that the most complex part of the recipe is marinating the bacon but as you've already got delicious duck bacon, that can be skipped. The rest is just salad with a fancy viniagrette-probably a regular viniagrette with a touch of honey and black pepper will serve as well. But I love the bacon-wrapped figs suggestion plus you could make some totally awesome bean dishes. Or serve it on some toasted Acme bread with mustard of choice and salad on the side.

Tuesday, January 06, 2009  
Blogger Zoomie said...

Nancy, you're so right about the bean dishes - it would be great with beans, even just sauteed green beans.

Wednesday, January 07, 2009  

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