Duncan MacLeod for SPLIT REED
Presented by Cowboy Wagyu
Seasoning
Wagyu Strip: Salt and Pepper
Duck Breast: S&P and Traeger Fin & Feather Rub + a dab of olive oil per breast
Asparagus: Add oil, then season with Garlic and Herb seasoning, and Traeger rub.
Smoke
Wagyu Strip: Smoke at 200 degrees until temp is 110/115 degrees F internal.
Duck: Continue smoking until about 125/130degrees internal.
Asparagus: Leave in the smoker until the very end after ducks have been removed at their desired internal temp of 125/130 degrees F.
Reverse Sear
Wagyu: Once the internal temp is 100/115 degrees F, reverse sear with butter & garlic until temp is about 125/130 degrees (1 or 2 mins per side).
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I like to caramelize some jalapeños in cast iron while searing Wagyu (these will be added on top of the duck and bacon jam for that extra kick)
Duck: Reverse seat the Duck in leftover butter, garlic, and Wagyu fat for 1-2 minutes on each side.
Enjoy
Slice meat thin and enjoy! Add extra jalapeño bacon jam to duck, because it’s hard to get enough of it!
