3 tablespoons jalapeño pepper, seeded and minced.1 small sourdough baguette, cut diagonally into 1/4-inch-thick slices.Smoking Time: 1 1/2 - 2 hours Ingredients If you don't have a smoker, you can substitute duck breast fillets that have been seasoned, grilled, and cooled. To make a quick brine, combine 1/2 gallon of water with 1/2 cup each brown sugar and kosher salt. For this recipe, brine the skinless duck breast fillets for 12 hours, then place them in a 180-degree smoker for 1 1/2 to 2 hours, until the internal temperature of the finished duck is 135 to 145 degrees. This first bite of the evening will let your guests know that this is no ordinary wild game dinner. Your guests will marvel at how easy you made it look. Come dinner time, the majority of the pots and pans will have already been cleaned and put away. The smoked duck, jalapeño cream cheese, marinated shredded duck, soup, sauces, and dressing can all be prepared a day or two ahead.
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But rest assured, if you plan ahead you can sleep in. It pains me to see home chefs running around making a mess of the kitchen when they should be enjoying the evening with their friends.Īt first glance, this five-course feast looks like you will have to set the alarm clock early, as you would for a duck hunt. Much of the work can be done well in advance, leaving a few finishing touches for the time when guests arrive. My fantasy meal is not complicated and does not require any special equipment or obscure ingredients. Preparing the "ultimate" duck dinner can be a daunting task unless the menu is both user-friendly and delicious.