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- A Crowd Pleasing Duck Philly with Camp Chef
A Crowd Pleasing Duck Philly with Camp Chef
A hot meal – who doesn’t love it, right?! And there is nothing like coming in from a morning duck hunt to a warm meal. Well, this duck philly recipe is a crowd pleaser – and that’s right – a crowd. You can make this for the whole crew! A few simple ingredients and the right tools – you’re sure to have a lot of full bellies and happy people.
Ingredients
- Duck breast
- Bell Peppers/Green & Red, sliced
- Onions, sliced
- Hoagie Roles, toasted
- Provolone Cheese
- Cheese Whiz
- Olive oil - enough to cook the peppers on the grill
- 1 cup brown sugar
- 1 cup kosher salt
Tools
Instructions
First, we’re going to brine the duck. You can do this either the day before – or day of cooking, but you’ll want it to sit in the brine for at least 6 hours.
Dissolve 1 cup brown sugar, 1 cup kosher salt to 1 gallon of water. Add your whole duck breast to brine mixture. Place in the fridge for 6 hours, or overnight.
Warm your Camp Chef Flat Top Grill 600 to High Heat. Remove the duck breast from the bag and slice into strips. Add your peppers and onions to the flat top first. This will take about 15 minutes to cook until tender. Move them to the side and add the duck meat across the flat top in an even layer and cook until done. This will not take long, about 1-2 min per side while constantly flipping/stirring.
Once your duck is done, turn the heat down on the grill and bring everything into the same pile and stir to combine. Cover with cheese until the cheese is gooey and melted and give the mixture one last stir. This is when you’ll also want to toast your hoagie rolls. Just place them open, face down on the flat top for about a minute.
Pile on all the goods into your toasted hoagie rolls and drizzle the warmed Cheese Whiz onto it. Serve right away.
