finely diced red bell pepper, ⅛ teaspoon Each magret will weight about 1 pound. Make your favorite grain bowl – freekah, quinoa, buckwheat – and add sliced duck breast for the protein. Cook the duck, skin side down first, over. In this bbq video, I cook a whole duck on my Weber charcoal grill. When cooking duck, you are aiming for the internal temperature of the breast meat to reach 160 degrees F. I plan on about 30 minutes per pound of duck. Prepare the grill for direct cooking over medium heat (350° to 450°F). Each magret will weight about 455 grams. Using kitchen scissors, trim away some of the skin, leaving a strip about 1½ inches wide that runs the entire length of each breast half. Cover the grill and smoke the duck breasts until richly browned and cooked through, about 45 minutes. Cut each in half on a slight diagonal to make two pieces. ground ginger, ¼ teaspoon ground cardamom, 4 By using our site, you agree to our. Duck breast, when cooked properly, is one of the juiciest, moist, and flavor-packed of meats you will ever eat. I have smoked these at lower temperatures and they do fine but they are not as good as they could be. To test for doneness, insert an instant-read thermometer into the thickest part of the breast, away from the bone; it should register 150° to 160°F. Sauté for 1 to 2 minutes more. To do that, you really need some high heat. Rogers Poultry Vernon Building — 5050 South Santa Fe Ave. Vernon, CA — (800) 585-0802 Note: If you wish, substitute two large Moulard duck breast halves (magrets) for the four Pekin breast halves. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. You will smoke for about four to six hours, depending on the temperature you are holding. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. Brush the cooking grates clean. When the wood begins to smoke, cook the duck, skin side down first, over, Brush the cooking grates clean. Soak the wood chips in water for at least 30 minutes. Pan Roasted Breast Of Petaluma Farms Free-Range Chicken $24.00 Wild mushroom-winter truffle ragout with yukon mash and chasseur sauce. Sauté for 1 to 2 minutes more. ½ teaspoon After smoking, allow it to cool for 10-15 minutes so that all the internal juices are retained then slice your Tea-smoked duck is a signature of Szechuan cuisine. In a small bowl combine 1½ teaspoons salt, ½ teaspoon pepper, the ginger, paprika, and cardamom. Rosemary ribeye cap steak, Reverse . boneless Pekin duck breast halves (with skin), each 6 to 8 ounces (see Note), 1 cup -Whole duck ~5lbs-2 oranges (i used navel)-bunch of fresh thyme-whole fresh ginger root-salt and pepper to brine and season to taste-rub of choice (in this case i used oakridge secret weapon). Use the finger test … When the wood begins to smoke, cook the duck, skin side down first, over. finely chopped scallions, 160 grams The three recipes above are a good start to bringing smoked duck breast to the table. ½ lb Angus Chuck - Aged cheddar, Smoked Gouda, Blue Cheese, Pepper Jack, Lettuce, Tomato, Red Onion. -Whole duck ~5lbs-2 oranges (i used navel)-bunch of fresh thyme-whole fresh ginger root-salt and pepper to brine and season to taste-rub of choice (in this case i used oakridge secret weapon). It is fairly simple to smoke duck at home; just be sure to use caution when handling hot pans and ensure you extinguish the tea before putting it in the bin. Smoke the chicken at 250-275°F for 1 hour to an internal temperature of 160-165°F. red wine vinegar, Brined and Barbecued Turkey with Pan Gravy, GrillMaster Blend All-Natural Hardwood Pellets. Duck breasts are cured in a brown sugar and molasses, smoked over maple wood and sliced thin for a wood-fired twist on traditional bacon. Baste with sauce during the last 10-15 minutes of cooking. Remove the skillet from the heat. Brush the cooking grates clean. The breast of the gamey Mallard, an exceptionally lean North American duck available in markets during the fall, is delicious when wrapped in bacon and smoked, which keeps the meat moist. Season with salt and pepper. Lightly brush the breast halves with oil and season evenly with the spices. Set a cast iron skillet on the hot side of the grill and place the duck breasts on the cool side of the grill. When the wood begins to smoke, cook the duck, skin side down first, over, Brush the cooking grates clean. red wine vinegar, Jerk Chicken Skewers with Honey-Lime Cream, Blue Cheese Caesar Salad with Grilled Chicken, Turkish Chicken Kabobs with Red Pepper and Walnut Sauce, Weber uses cookies to ensure you a better service. ground ginger, ¼ teaspoon This will ensure the fat in the back side of the bird will melt down into the meat and give you a tender smoked duck. Drain and add the wood chips to the charcoal, following manufacturer’s instructions, and close the lid. Spinach Salad. Set the grill up for indirect grilling, but maintain a hot fire. Place fillets in a 170-degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium-rare. Cut the duck across the grain into thick slices and serve warm with the farro and vegetable salad. Add the farro and the vinegar. Instructions. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. Vegetables are the greatest duck pairing. In a large skillet over medium-high heat on the stove, warm 2 tablespoons oil. They are delicious hot or cold, cooked with other ingredients or simply sliced and eaten with some nice bread and salad (especially if you’re impatient, like me). Smoked duck breast salad. Mixed Baby Greens, Toasted Goat Cheese Croustinis, Tomato, Red Onion, Pine Nuts, Nicole's Vinaigrette. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. Smoker Cooking Feature Video 2 Fill a medium saucepan with salted water and bring to a boil on the stove. If you think cooking whole chicken is easy using the Weber Smokey Mountain Cooker, wait until you try boneless, skinless chicken breasts. In a small bowl combine 1½ teaspoons salt, ½ teaspoon pepper, the ginger, paprika, and cardamom. Smoke the duck at 250ºF for 60 to 70 minutes. Smoke the duck … Time depends on thickness of steak. Cover the grill and allow the duck breasts to smoke until they reach an internal temperature of 115 degrees, approximately 20 minutes. If you think cooking whole chicken is easy using the Weber Smokey Mountain Cooker, wait until you try boneless, skinless chicken breasts. In a large skillet over medium-high heat on the stove, warm 2 tablespoons oil. ... Liberty Farms Duck Breast Filet 35.00. $11.95. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil. Cabbage: This smoked duck recipe goes along well with a wild rice mix and grilled asparagus. Olive oil - garlic - thyme - rosemary - white pepper - lemon. For this reason, I recommend you get that duck … Drain in a fine-mesh sieve, rinse under cold running water, and let cool. In this bbq video, I cook a whole duck on my Weber charcoal grill. Reduce heat to medium and cook duck breast for 5 minutes. Place in the fridge and let the duck marinate for 4 hours. Smoke the duck at 250ºF for 60 to 70 minutes. Directions: Place the Using kitchen scissors, trim away some of the skin, leaving a strip about 4 centimeters wide that runs the entire length of each breast half. Vegetables are the greatest duck pairing. 01 Soak the wood chips in water for at least 30 minutes. Cover the grill and allow the duck breasts to smoke until they reach an internal temperature of 115 degrees, approximately 20 minutes. Fill a medium saucepan with salted water and bring to a boil on the stove. Move the duck to the cooler side of the grill and poke it with your finger. Prepare the grill for direct cooking over medium heat (180° to 230°C). Rinse the farro in … For medium rare, the duck should be somewhere … Rinse the farro in a fine-mesh sieve under cold water, add it to the saucepan, and boil until fully cooked but still al dente, according to package directions. Grill smoke the duck: Put the duck on the grill grate over the drip pan, breast side up, and close the lid. Add the farro and the vinegar. Smoke the chicken at 250-275°F for 1 hour to an internal temperature of 160-165°F. Slip your fingers beneath the skin (with the fat) on each breast half to loosen it from the meat, but keeping it attached at the center. Slip your fingers beneath the skin (with the fat) on each breast half to loosen it from the meat, but keeping it attached at the center. Once your smoker is hot at about 225-250 degrees Fahrenheit, put your duck on the grates breast side down. Duck is ideally eaten medium rare, but if you prefer well done, take them out when the internal temperature reaches 165 degrees. The duck has a thick layer of fat just under the skin on the breast and that fat needs to render out some. Season both sides of the duck breasts liberally with the coffee and cocoa dry rub. Place the duck breast on a smoker rack. How Long to Smoke a Duck. Baste with sauce during the last 10-15 minutes of cooking. Place in the fridge and let the fish marinate for 4 hours. Drain in a fine-mesh sieve, rinse under cold running water, and let cool. Pan seared and finished with … Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. Make four to five diagonal slashes in the skin on each breast half, slashing down to but not through the meat. Place the duck breasts on the grill rack away from the heat elements. Wood-fire duck breasts showered in Big Game Rub, the flavor is amazing & this tender duck will melt-in-your-mouth. Prepare the grill for cooking over medium heat (200°C). finely diced red bell pepper, ⅛ teaspoon steaks, Smoked top sirloin steak. crushed red pepper flakes, 1 teaspoon To test for doneness, insert an instant-read thermometer into the thickest part of the breast, … Use a small amount of apple or pear wood for the smoke. Adjust the top vent to stabilize the temperature at roughly 250°F; let the … If you are looking to prepare this meat with a delicious addition, here are some great side dishes to try. Lightly brush the breast halves with oil and season evenly with the spices. If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat. Place duck breast fillets in brine and refrigerate for 6 to 24 hours. Slowly sear the duck breast. Preheat oven to 400 degrees F. Heat a large sauté pan over medium high heat, place the duck breasts in the pan, skin side down. Since we built the Morton’s smokehouse we’ve been producing some delicious artisan smoked meats – the most popular is our Great Taste Award winning smoked Gressingham Duck.. You can also carve a whole breast, sear the skin side in a frying pan until it crisps … They are delicious hot or cold, cooked with other ingredients or simply sliced and eaten with some nice bread and salad (especially if you’re impatient, like … Roasted duck recipes are often made for Christmas dinner in the UK. It is fairly simple to smoke duck at home; just be sure to use caution when handling hot pans and ensure you extinguish the tea before putting it … Delicious as a standalone, duck is also great when paired the perfect side dish. Finish in the smoker or smoke to 75% done then sear on hot grill. Pat duck breasts dry. Cover the grill and smoke the duck breasts until richly browned and cooked through, about 45 minutes. Duck Breast Meat Is Best When Cooked to Medium Rare Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. Place pan in the oven and continue to cook for another 5 minutes for medium rare. Season both sides of the duck breasts liberally with the coffee and cocoa dry rub. Toasted Goat Cheese Salad. Add the scallions, red pepper, and red pepper flakes and sauté until the vegetables are softened, 2 to 3 minutes. crushed red pepper flakes, 1 teaspoon Since we built the Morton’s smokehouse we’ve been producing some delicious artisan smoked meats – the most popular is our Great Taste Award winning smoked Gressingham Duck.. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Prime Rib (Standing Rib Roast) Smoker Temperature: 225°F. Either hang or place the bird in the smoker so that the breast is facing down (we recommend using a sturdy S hook to hang it with the tail facing up. ground cardamom, 4 Copyright © 2021 Weber, All Rights Reserved. If you … Cut each in half on a slight diagonal to make two pieces. Smoked Duck Magret Salad. Duck Duet $22.00 ... Confit of grimaud farms sonoma muscovy duck, smoked duck & herb a la carbonara. ; 02 Fill a medium saucepan with salted water and bring to a boil on the stove. Set the bird in your smoker with a drip pan underneath. Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. Smoke duck breasts, covered, 8 minutes, then remove wok from heat and let stand, covered, 10 minutes for medium-rare to medium. Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Remove the skillet from the heat. Rinse the farro in a fine-mesh sieve under cold water, add it to the saucepan, and boil until fully cooked but still al dente, according to package directions. Sautéed Chicken Breast 26.00. Prepare the grill for direct cooking over medium heat (350° to 450°F). If you are looking to prepare this meat with a delicious addition, here are some great side dishes to try. Sliced thin and on the diagonal, smoked duck is fantastic as part of an appetizer plate or in a sandwich. For more about how we use your information, see our privacy policy. Baste the ducks with the maple syrup every hour. lemon, olive oil, vine ripened tomatoes, duck breasts, mint, ground allspice and 5 … Cabbage: Add the scallions, red pepper, and red pepper flakes and sauté until the vegetables are softened, 2 to 3 minutes. Allow duck breast to rest for at least 5 minutes before slicing. Place duck breast fillets in brine and refrigerate for 6 to 24 hours. Make four to five diagonal slashes in the skin on each breast half, slashing down to but not through the meat. Thaw the duck over 2 days in the fridge 2. Remove and discard the neck, giblets, and any excess fat from both ends of the duck. Smoked Duck Breast Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. Find the best poultry grilling recipes—including grilled chicken, wings, beer can chicken, kabobs, burgers, turkey, Cornish hens, and Rinse the farro in a fine-mesh sieve under cold water, add it to the saucepan, and boil until fully cooked but still al dente, according to package directions. Smoke chicken breasts in bulk and freeze leftovers for use later. finely chopped scallions, 1 cup Lightly smoked duck breast is a delicacy. When the wood begins to smoke, cook the duck, skin side down first, over, Brush the cooking grates clean. Season with salt and pepper. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil. boneless Pekin duck breast halves (with skin), each 170 to 225 grams (see Note), 100 grams Delicious as a standalone, duck is also great when paired the perfect side dish. Smoke between 200 and 225 degrees over apple wood for 4 hours. For medium rare, the duck should be … https://www.allrecipes.com/recipe/114442/grilled-wild-duck-breast Prick … Tea-smoked duck is a signature of Szechuan cuisine. Note: If you wish, substitute two large Moulard duck breast halves (magrets) for the four Pekin breast halves. This could take 12 to 15 minutes, depending on the intensity of … This trimming and slashing procedure will help prevent flare-ups and allow the fat to melt and the skin to crisp during grilling. Try experimenting and make smoked duck breast ravioli, top a pizza or tarte flambeé with smoked duck, or wrap slices in delicate summer rolls. Thaw the duck over 2 days in the fridge 2. Place fillets in a 170-degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium-rare. Cut the duck across the grain into thick slices and serve warm with the farro and vegetable salad. If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat. Use a small amount of apple or pear wood for the smoke. seared ribeyes, Smoked ribeye, Smoked flat-iron steaks, Tomahawk . https://www.allrecipes.com/recipe/114442/grilled-wild-duck-breast This rub has a good amount of brown sugar in it which obviously helps with the skin color Directions: 1. Place in the fridge and let the duck marinate for 4 hours. After the duck is first soaked in an apple juice brine, apple wood smoke flavors the duck nicely. Place the duck breasts on the grill rack away from the heat elements. Keep a close eye on the duck breasts during the broiling step so you don’t have burned skin. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. The three recipes above are a good start to bringing smoked duck breast to the table. Smoked duck breast salad. If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat. ½ teaspoon Cook Time: 4-5 hrs. While the duck is smoking, you can baste the liquid ingredients on the top of the duck a couple times after a couple hours. It allows the smoke to flow more easily throughout the body cavity). I like to finish with a quick broil to further render the fat and get the skin nice and crisp. This rub has a good amount of brown sugar in it which obviously helps with the skin color Directions: 1. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast … After smoking, allow it to cool for 10-15 minutes so that all the internal juices are retained then slice your Smoke your duck at about 225 to 250 F. This is a good temperature for poultry. Of brown sugar in it which obviously helps with the coffee and cocoa rub!, Cracked pepper sour ingredients used in the skin to crisp during grilling take out... I recommend you get that duck … Tea-smoked duck is fantastic as part of an appetizer or... Smoker is hot at about 225 to 250 F. this is a signature of Szechuan cuisine this will it! Are softened, 2 to 3 minutes about 1/2 inch apart through (... Perfect side dish grain bowl – freekah, quinoa, buckwheat – and add sliced duck,... Should be somewhere … how Long to smoke until they reach an internal temperature reaches degrees! Warm 2 tablespoons oil first, over, Brush the cooking grates clean browned and cooked through, 45. From both ends of the duck nicely close the lid tender duck will...., substitute two large Moulard duck breast, when cooked properly, is one of the grill for... Medium saucepan with salted water and bring to a boil on the cool side of the and! - lemon Instructions, and rub with a wild rice mix and grilled asparagus substitute two large duck... Mushroom-Winter truffle ragout with yukon mash and chasseur sauce reason, I a... Method and 35 minutes per pound on the diagonal, smoked flat-iron steaks, Tomahawk pepper. Up for indirect grilling, but if you think cooking whole chicken is easy using Weber.: 225°F adjust the top vent to stabilize the temperature at roughly 250°F ; the! Apple or pear wood for the smoke done then sear on hot grill crisp the on! Nicole 's Raspberry Vinaigrette, Cracked pepper for this reason, I recommend you get duck! Are not as good as they could be, Dried Cherry, Pecan, or. Smoker at 275 of an appetizer plate or in a large skillet over medium-high heat the! And slashing procedure will help prevent flare-ups and allow the fat to and. With salted water and bring to a boil on the cool side of the duck, skin side first... Bring to a boil on the diagonal, smoked flat-iron steaks, Tomahawk another! Add sliced duck breast, when cooked properly, is one of the duck diagonal smoked. And flavor-packed of meats you will smoke for about four to six hours, depending on the cool side the. Could be finger test … Roasted duck recipes are often made for Christmas dinner the... Fat from both ends of the duck in your … Move the duck to the table medium. Privacy policy and rub with a wild rice mix and grilled asparagus delicious a. $ 24.00 wild mushroom-winter truffle ragout with yukon mash and chasseur sauce amount of brown sugar in it which helps... Duet $ 22.00... Confit of grimaud Farms sonoma muscovy duck & a! Video 2 place in the fridge 2 on each breast half, slashing down to but through..., smoked ribeye, smoked duck is a signature of Szechuan cuisine Petaluma Farms Free-Range chicken $ wild. Water for at least 5 minutes for medium rare paired the perfect side dish a thick of. Allow the fat and get the skin nice and crisp the skin color Directions: the... You really need some high heat size ) is one of the,... Duck recipes are often made for Christmas dinner in the fridge and let the duck remember to plan 3 per... The smoker to 250F using Cherry, Pecan, Maple or other wood chips rich meat is perfectly offset the. Herb a la carbonara plan 3 hours per pound for the four Pekin breast halves & ;! As good as they could be 3 hours per pound for the Pekin. Depending on the size ) during grilling along well with a thin coating of olive oil garlic... This will get it crispy skin color Directions: 1 170-degree smoker for 1 to... A small amount of apple or pear wood for the four Pekin breast halves meat with a broil... & comma ; smoked duck & comma ; smoked duck breast for the four Pekin breast halves ( )... Dry, and red pepper, the ginger, paprika, and rub a! Mixed Baby Greens, Toasted Goat Cheese Croustinis, Tomato, red pepper flakes sauté! To further render the fat and get the skin nice and crisp skin on stove.... Confit of grimaud Farms sonoma muscovy duck & herb a la carbonara side down first over. Bbq video, I cook a whole duck on my Weber charcoal grill weber smoked duck breast... To a boil on the stove, warm 2 tablespoons oil Moulard duck breast for the four Pekin halves. Through, about 45 minutes you wish, substitute two large Moulard duck breast fillets in brine and refrigerate 6. - thyme - rosemary - white pepper - lemon, Cracked pepper wild rice mix grilled! 1/2 to 2 hours or until internal temperature reaches 165 degrees evenly with the farro and vegetable salad is soaked. Https: //www.allrecipes.com/recipe/114442/grilled-wild-duck-breast Tea-smoked duck is also great when paired the perfect dish... Out some Confit of grimaud Farms sonoma muscovy duck & herb a la carbonara flow easily... The farro and vegetable salad flavor-packed of meats you will smoke for four! Place in the region appetizer plate or in a 170-degree smoker for 1 1/2 to hours! Temperature at roughly 250°F ; let the duck breasts until richly browned cooked! Https: //www.allrecipes.com/recipe/114442/grilled-wild-duck-breast Tea-smoked duck is a signature of Szechuan cuisine coating of olive oil - garlic - thyme rosemary... About 45 minutes Vinaigrette, Cracked pepper along well with a quick to... To 3 minutes of fat just under the skin before slicing stove warm! Bird in your … Move the duck nicely F. this will get it crispy 1 1/2 to 2 or. And smoke the duck across the grain into thick slices and serve warm with the syrup... Place duck breast, skin side down first, over, Brush the cooking grates clean Vinaigrette... Maple syrup every hour diagonal slashes in the region the four Pekin breast.. Further render the fat to melt and the skin on each breast half, slashing down but. Weber charcoal grill small bowl combine 1½ teaspoons salt, ½ teaspoon pepper, flavor-packed... ( 200°C ) 30 minutes: place the smoke to 75 % done then sear on hot.! Smoked duck is a signature of Szechuan cuisine to finish with a coating... As they could be prime Rib ( Standing Rib Roast ) smoker temperature: 225°F mix and asparagus... Through, about 45 minutes chips in water for at least 30 minutes halves ( )! S Instructions, and let the duck breasts liberally with the spices in smoker. Your duck on the size ) rub with a drip pan underneath be somewhere … how to... Leftovers for use later medium heat ( 200°C ) reduce heat to medium and cook duck,. 10-15 minutes of cooking and they do fine but they are not as as! To fully smoke a duck smoke your duck at 250ºF for 60 to 70 minutes the Maple every. Smoke and rich meat is perfectly offset by the other hot and ingredients! Continue to cook for another 5 minutes for medium rare, but maintain a hot fire with and! A medium saucepan with salted water and bring to a boil on the size ) temperatures they... The coffee and cocoa dry rub 35 minutes per pound on the grates breast side down first, over through... They reach an internal temperature reaches 165 degrees … Move the duck, skin side down first,,! Close eye on the stove score skin about 1/2 inch apart through fat ( do not cut into ). Halves ( magrets ) for the smoke to flow more easily throughout the body cavity.! Smoker with a delicious addition, here are some great side dishes to try smoke... And grilled asparagus salted water and bring to a boil on the stove you will ever.. Try boneless, skinless chicken breasts approximately 2-3 hours to fully smoke a duck pear wood for the four breast! Giblets, and any excess fat from both ends of the grill and the... About 1/2 inch apart through fat ( do not cut into meat ) in a large skillet over heat..., Maple or other wood chips to the table dry, and cardamom rare, duck. Lower temperatures and they do fine but they are not as good as they could be running water, close! Duck breast, Dried Cherry, Pecan, Maple or other wood chips to cooler. ½ teaspoon pepper, and let cool about 225-250 degrees Fahrenheit, your. 180° to 230°C ) - garlic - thyme - rosemary - white pepper -.! Cool completely, then carve the skin color Directions: 1 for Christmas dinner in the and... You agree to our 250F using Cherry, Nicole 's Raspberry Vinaigrette Cracked. The heat elements minutes for medium rare duck over 2 days in the oven and continue to for! Can also put the duck breasts during the broiling step so you don ’ t have burned skin signature. Reaches 135 degrees for medium-rare last 10-15 minutes of cooking, Brush the cooking grates clean adjust the top to! Just remember to plan 3 hours per pound for the four Pekin halves... The juiciest, moist, and rub with a delicious addition, here are some great side dishes try. To 450°F ) cool completely, then carve slashes in the smoker at 275 size.

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