HOME > Chowhound > Home Cooking >
What are you cooking today?
TELL US

What to do with a smoked duck breast and a smoked cornish hen???

junescook Jun 17, 2010 12:36 PM

Back a while ago a friend gave me birthday gifts that included some nice smoked meats from Nodine's, a local smokehouse just north of here. Both the duck breast and the cornish hen are of pretty decent size, and are fully cooked, vacuum packed and frozen. I need to use each of them to serve dinner for the two of us and, honestly, have not been able to think of anything interesting to do with them. I mean smoked duck breast over a salad just does not really excite me and would kind of be what I would consider to be kind of a waste of a splurge sort of thing.

So if any of my more creative colleagues out there have any experience with either of these meats, either in reality or imagination, I'd truly appreciate your suggestions and inspirations.

  1. Cherylptw Jun 17, 2010 12:57 PM

    smoked duck manicotti & smoked chicken (or in your case, cornish hen) pot pie comes to mind

    1 Reply
    1. re: Cherylptw
      Phurstluv Jun 17, 2010 01:16 PM

      Oooo, I like the sound of those.

      How about some smoked duck summer rolls, a la Nomadchowwoman? She used rice paper wontons as her wrap, and stuffed with shredded duck meat, spinach leaves, butter lettuce, avocado, cucumber, red pepper, & cilantro and served with peanut sauce.

      I also like the idea of smoked duck enchiladas, with maybe a tomatillo chile verde salsa in corn tortillas. Or smoked duck quesadillas with cheddar & pepper jack cheeses on flour tortillas. Or, smoked duck tacos on toasted corn tortillas with some black beans, cilantro & cotija cheese. We do a lot of mexican here in LA ;)) Of course, any of these would also work with the smoked chicken.

    2. Uncle Bob Jun 17, 2010 01:47 PM

      I would make Smoked duck/little chicken and Andouille Gumbo....

      1 Reply
      1. re: Uncle Bob
        RealMenJulienne Jun 18, 2010 02:08 AM

        Yeah, this! Strip the meat off the bone, then add the bones to your stock right at the beginning of the cooking process and add the meat near the end of the cooking process. No better use for smoked poultry in my opinion.

      2. souschef Jun 17, 2010 09:03 PM

        Shred the meat from the Cornish hen and use it to make a bastilla royale.

        Dice the duck breast and use it to make a pizza topping, using a tortilla as a base. Hold the cheese.

        2 Replies
        1. re: souschef
          junescook Jun 21, 2010 12:31 PM

          Everything folks have suggested here sound great, but I don't know what a bastilla royale is. Can somebody help me on this one?

          1. re: junescook
            Phurstluv Jun 21, 2010 01:25 PM

            A Bastilla, or B'steeya, is a Moroccan dish using phyllo dough surrounding a mix of shredded chicken (or in you case, smoked duck) ground almonds & spices, and it is baked until crisp & browned, and then sprinkled with confectioners' sugar and cinnamon. I do not know what a bastilla royale is, probably just a variation.

        2. a
          AnotherMother Jun 18, 2010 12:46 AM

          The duck breast has to go in a risotto, it just has to! With asparagus or maybe young garlic. Such a dominant flavour against a fresh foil, mmm.

          Smoked chicken makes a good salad, or fabulous sandwiches, with avocado and chives.

          1. w
            weezycom Jun 18, 2010 03:56 AM

            Save a bit of the duck breast and add it to a gourmet BLT. One of the best sandwiches you'll ever eat.

            1. John E. Jun 18, 2010 08:15 AM

              How about ravioli? Smoked duck breast crepes sound good too.

              Show Hidden Posts