The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Duck

Tue Jun 17, 2014

Thai Spicy Duck Salad

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Thai Crispy Duck Salad

When it comes to the run-of-the-mill Thai restaurants, you can count on me being predictable—pad kee mao and fried spring rolls is my order of choice. At the more authentic Thai joints though, I go crazy for the smorgasbord of spicy dishes that showcase the deep complexity of Thai cuisine that can span sweet to sour to tangy to bright and so much more. The standard corner Thai restaurants never really seem to achieve this in a way that piques my taste buds, which is why I stick to the almost always fulfilling broad noodles with spicy basil. There is one dish though I've found to be fairly consistently on menus at all Thai joints that starts to get at this richer contrast of flavors—spicy duck salad.

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Tue Feb 11, 2014

Duck Pastrami

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Duck Pastrami

Ah, nothing like the laziness of winter to get some fine meat curing in. The immediacy that summer tends to require means I often forget, or never want to tackle, multi-day projects, but bring on the cold and short days and I'm all about filling up my fridge with meats sitting in cure, slowly transforming into delicious pastrami, Montreal smoked meat, or Canadian bacon. So another winter requires another curing project, and I took things to a smaller scale this time around by trying my hand at duck pastrami

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Tue Dec 10, 2013

Peppered Duck Breasts with Cherry-Port Sauce

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Peppered Duck Breasts with Cherry-Port Sauce

Ever since figuring out how to get a fairly crisp-skinned, medium-rare duck breast on the the grill, they've become a more regular part of my grilling routine. This was a pretty big achievement for me, since previous failures kept me from investing in delicious duck breasts because I wasn't able to pull them off with results that I deemed acceptable. So now that duck is finding more favor at home, I'm always on the lookout of new ways to do it up, and this variation of peppered duck breasts with a cherry-port sauce is great compliment to the winter that has come early this year.

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Tue Dec 11, 2012

Tea Smoked Rotisserie Duck

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Tea Smoked Duck

In my opinion, the Parkers got a good deal when the Bumpuses' dogs stole the Christmas bird, forcing the family to dine on "Chinese turkey" as a holiday alternative in A Christmas Story. Not only is duck a superior meat, but my Jewish upbringing—knowing Chinese on Christmas is more truth than stereotype for most of my kind—leads me to believe it's even more appropriate for celebration (or lack-there-of). So when thinking of what I'd want for Christmas besides ham—ham will always be my number one choice—a tea-smoked duck seeming very fitting for the occasion.

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Fri Oct 19, 2012

Spice-Rubbed Duck Breast

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Spice Rubbed Grilled Duck Breast

The end of the Meatwave season doesn't mean there's an end to grilling—that never stops—but it does bring along a fundamental shift in my cooking. While the summer is filled with recipes designed to feed hoards of hungry Meatwavers, the off-season brings along the prospect that I'm usually only grilling for two, and sometimes one. I much prefer the former approach, taking great pleasure in sharing my grilled creations with the masses, but there is some things the fall and winter affords that I wouldn't necessarily be able to do on a larger scale because of cost or process. Steak is the most common culprit falling into this category, but there's another love of mine that usually goes missing during the Meatwave season, duck breasts.

More and recipe after the jump >>