Smoked duck thighs

[Dave the Cook]

The other day, I came across duck thighs for $1.39 a pound (less, I'll point out, than the usual price for chicken thighs, and less than duck leg quarters [$2.79] -- what's up with that?) Anyway, I already had some pork belly in the smoker, so I popped the duck in alongside. After two hours over maple at 100F, I wrapped them and stuck them in the freezer.

Now what?

[david coonce]

Now sear them in a hot pan for a few minutes, pour in half-a-bottle of pinot noir, a drizzle of maple syrup, let it all reduce, serve with deep-fried green-onions.

Or go in the other direction - do a smoked confit - pack the thighs with kosher salt and fresh herbs overnight, then rinse and cook in fat (preferably duck fat but anything works) for 6-8 hours at 250 degrees. Let cool, shred and serve - over greens, stuffed in crepes or tortillas, in ravioli, whatever. Good luck. That is a dirt-cheap price for duck.

[Dave the Cook]

Hmm. I've got four, so I could go both ways. Smoked confit ravioli sounds like it should be illegal, so that's definitely worth a try.

Here's another question, though. These have a fair amount of extraneous skin -- like one half to one inch on each piece. (They look like duck meat puddles.) Has anyone worked with smoked duck fat? Is it worth doing some trimming and rendering?

[snowangel]

Dave, this topic got me thinking about smoked duck meat Posole. With smoked duck skin cracklings as a garnish. The leftovers alone would be worth the dish.

[david coonce]

Hmm. I've got four, so I could go both ways. Smoked confit ravioli sounds like it should be illegal, so that's definitely worth a try.

Here's another question, though. These have a fair amount of extraneous skin -- like one half to one inch on each piece. (They look like duck meat puddles.) Has anyone worked with smoked duck fat? Is it worth doing some trimming and rendering?

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Yep, trim it and render it. And smoked confit ravioli would be amazing. Serve it in a little butter, fresh sage and red-wine reduction.