by Minimally Invasive
View
my 7 recipes »
Photo by Minimally Invasive
A&M's Testing Notes:
Expand CollapseMinimally Invasive's Notes:
Expand2 tablespoons kosher salt Ask a question about this ingredient
1 tablespoon paprika Ask a question about this ingredient
1 tablespoon black pepper, ground Ask a question about this ingredient
1 teaspoon cumin, toasted and ground Ask a question about this ingredient
1/2 teaspoon coriander, toasted and ground Ask a question about this ingredient
1/2 teaspoon chipotle chili powder Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1/2 teaspoon Mexican oregano Ask a question about this ingredient
Mix ingredients well and use to season any dark meat before smoking. Store leftovers in a tightly sealed container.
Ask a question about this step1 boneless duck breast, split Ask a question about this ingredient
dry rub Ask a question about this ingredient
6 ears corn, cleaned Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
1/2 bell pepper, chopped Ask a question about this ingredient
1/2 celery stalk, chopped Ask a question about this ingredient
4 cups water or chicken broth Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1 sprig thyme Ask a question about this ingredient
1 sage leaf Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 small russet potato, peeled and cubed Ask a question about this ingredient
3/4 cups heavy cream or half-and-half Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Wash and dry duck breasts. With a sharp knife, score skin and fat, being careful not to cut into the meat. Coat both sides of breasts with dry rub and refrigerate uncovered up to one day.
Ask a question about this stepPrepare your smoker according to manufacturer’s instructions, using your preferred smoking wood. Place two ears of corn on the lower rack just above the water pan. Place duck skin side up on the top rack over the corn. Smoke until duck is cooked through, about 40-50 minutes. Remove duck and corn from smoker.
Ask a question about this stepOnce corn has cooled enough to handle, cut the kernels from the ears into a large bowl and discard cobs. Cut kernels from the four remaining ears into same bowl and reserve cobs for the stock.
Ask a question about this stepRemove skin from one duck breast half and chop. In a large, heavy pot over low heat, render fat from the skin. Remove crisped skin from pot with a slotted spoon and place on paper towel-lined plate to cool. Discard any fat over 1 tablespoon that remains in the pot. Add 1 tablespoon butter to the duck fat and increase heat to medium-high.
Ask a question about this stepSauté onion, bell pepper and celery in duck fat and butter until wilted. Do not brown. Add corn cobs and remaining ingredients through potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes. Discard corn cobs, thyme sprig, sage and bay leaf.
Ask a question about this stepTransfer soup to blender in batches and purée until smooth. (For a velvety consistency, strain soup through a fine mesh strainer and press on solids to extract as much liquid as possible, then discard solids.) Stir in heavy cream or half-and-half and adjust seasoning to taste. To serve, ladle soup into bowls and top with crispy duck skin.
Ask a question about this stepThank you! And I'm really craving duck skin right now - can't wait till the weekend to fire up the smoker.
This looks amazing! and I just got duck this past weekend its a sign! love the blog too its fabulous
Thank you! Isn't it great when fate decides your meals for you?
We are having trouble getting a smooth consistency to our soup... what are we doing wrong?
we use the cuisinart, and wind up with yummy flavor but with lumpy soup...
any thoughts.. thanks
love the duck combination
Hi Laura - sorry, I should've mentioned that the soup wouldn't be completely smooth! (I thought the consistency worked well enough with the rustic flavors.) If you want it to be smooth and velvety, just force the soup through a mesh strainer, pressing on the solids to extract as much liquid as possible.
Hey, all y'all, check out her blog--it's fabulous and her photography is gorgeous!
http://chimeraobscura.com/mi/
We got a Camerons one, you need to run the vent because a little bit of smoke escapes - we smoked duck, corn, halibut cheeks, sausage and are about to do steak and peppers. LOVE it!!! It was for sale at the grocery store ...
We have a Weber Bullet and a Camerons, and we love both. Totally making this soon!
You must make it. We got a new stovetop smoker and are completely in love with it!!! Get one!
What kind of smoker did you get? I like to think I'll still use my Weber during the winter, but the reality is, I kind of hate the cold.
You jumped on this right before we did for EP - now I *really* can't wait to try it out!
How exciting!!! I'm so glad you liked it!
brilliant recipe! really fabuloso. i need a smoker....
Sounds amazing!
Love love love!
Thanks, everyone -- I hope you like it!
This sounds divine (I will admit, duck is my weakness). I am saving this...
This sounds absolutely delicious. I seriously got hungry reading this. Love the flavor combination!
Wow...what an impressive recipe...saved....printed....thumbs up!
Thank you! It's my first posting - hope I got it right.
Amazing!
Wow, Amy. Fabulous.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Did someone say crispy duck skin? Yes, please! LOVE THIS.