Place tea leaves, rice, and brown sugar on foil. Smoked duck breast … Combine rice wine, soy sauce, sesame oil, and ginger in a sealable plastic bag. Put the scallions and ginger slices in the cavity. Toast peppercorns and salt in a dry small heavy skillet over moderately low heat, stirring mixture and shaking skillet occasionally, until peppercorns are fragrant, 3 to 5 minutes. Remove from refrigerator and bring to room temperature before cooking (about 1 hour). A bit of a production, bue very well worth it. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below. Place duck breasts, skin-side up, on grill rack in the smoker. Meanwhile, heat a non-stick skillet over medium-high heat. Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Remove from refrigerator and bring to room temperature before cooking (about 1 hour). Remove duck from refrigerator. I use my wok, lined with aluminum foil in which to layer first the rice, then the tea leaves, and then the sugar. Other than getting the duck right, this recipe is super easy. Tea Smoked Duck Breast with Duck Liver Ravioli Tenplay wonton wrappers, duck stock, pear, baby spinach, vegetable oil and 20 more Smoked Duck Breast, Spinach Pikelet, Peach & Coriander Chutney The West Australian milk, rice wine vinegar, egg, spinach, pepper, flour, salt, lemon zest and 6 more Marinate duck. Tea-Smoking is a way of using rice, tea, and sugar to create a smoky environment in which to flavor your meat. Lemon Herb Duck Breast View Recipe. Represented by Fandy Wijaya Adi & Ferdy Iman Harefa. Notify me of follow-up comments by email. LindySez April 1, 2013 11:22 am No Comments Cover with a lid and cook for 8 minutes for pink duck meat. Browse by Category. Drizzle with honey. Smoked Boneless Duck Breast 2 Ways ... - Masterbuilt Recipes Let the duck rest for … to cook the duck: preheat the oven to 200C/400F/Gas 6. Toss duck with spice mixture and wine in a bowl. Print. Potato and Duck Egg Scramble View Recipe. This is a fun & delicious recipe! 1 tsp red pepper flakes. Marinate duck (skin side up), chilled, at least 2 hours or overnight. Reduce the heat to low, cover tightly, and smoke the duck for 10 minutes. Mix together the salt, black pepper, and sugar. Remove to a cutting board to rest for 5 minutes. Place another sheet of aluminium foil over the tea mixture, shiny side down. Cook for 8 minutes without moving it, or until the fat … Remove any fat from the cavity of the duck … Rub both sides with the salt mixture, cover and refrigerate 4+ hours, or overnight. Rinse the duck. Score the skin on the duck too, but not through, the meat. Tea Smoked Duck Breasts. Amanda will be cooking Duck Breast with Pine Nut Relish, followed by Ming who does a Tea-Smoked Duck Breast with Gingered Peaches and Watercress Salad. Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. Place a drip pan underneath. LindySez: All Rights Reserved Meritage BLT Corp 2020, Site developed especially for LindySez by Chris Geirma, A printer-friendly recipe card is available at the bottom of this post, I find this recipe works perfectly with the apples part of this recipe for. Ingredients. Place duck breasts, skin-side up, on grill rack in the smoker. Using the point of a skewer or paring knife, prick holes all over duck breasts, being careful not to pierce the meat. Along with foie gras, it is one of the most expensive and most delicious ingredients in the salad. Pat duck breasts dry. Episode 1711: Amanda freitag. Tea Smoked Duck with Seville Orange Sauce. Rest as normal. Directions. The fattiness in the duck plays a nice counterpoint to the brightness in the Riesling, creating balance in mouthfeel. Smoked Duck Gumbo View Recipe. Invert rack and set in wok. I used this technique of tea-smoking with salmon and thought that it might work nicely with duck; but I also thought the duck needed something more, for the wine to enhance the duck, and the duck to enhance the wine. Rub the duck inside and out with the salt and peppercorn mixture. Yum. cinnamon stick, black tea leaves, duck, star anise, reduced sodium soy sauce and 3 more Smoked Duck Pizza with Hoisin chowhound.com shredded Monterey Jack cheese, duck breast, hoisin sauce, red pepper flakes and 3 more Let stand, loosely covered with foil, 10 minutes. Remove to a cutting board to rest for 5 minutes. Smoked Duck Breast Bacon. Instant Pot Duck Ragu View Recipe. 1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes) 1 tablespoon saltpeter (optional but in original recipes) Water, enough to just cover duck in bath; Sesame /vegetable oil, for basting; 1 pound of camphor wood (chips are fine) Other types of wood such almond can be used) 1 cup brown sugar; 1 bag dried tea twigs, optional The duck is perfect when cooked to 135° as suggested - pink but warm in the middle. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. If you’re going to reserve the drained fat for use in other recipes, do this while the fat is still in its liquid state. Meanwhile, heat a non-stick skillet over medium-high heat. Steam the duck for 1 … But I wanted to do something different. 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’ll find quick and easy to follow, full flavor recipes that specialize in fresh, low-fat, low-calorie cooking for good health…. Stir together tea leaves, rice, brown sugar, and cinnamon pieces in a small bowl, then spread in an even layer (1/4 inch thick) on bottom of wok. Place duck breasts on foil. This dish is not complicated and is sure to “WOW’ anyone you serve it to. Cook, until the skin, is crisped, about 2 minutes. Sichuan peppercorn is an optional ingredient, but I highly recommend you use it if you can find it. Arrange the duck on a platter, spoon over the sauce and serve with the noodles on the side. Cover with a lid and cook for 8 minutes for pink duck meat. This site uses Akismet to reduce spam. Smoke duck breasts, covered, 8 minutes, then remove wok from heat and let stand, covered, 10 minutes for medium-rare to medium. smoked duck breasts are difficult to find even in specialty food stores. I developed this recipe for Tea Smoked Duck Breasts when I was asked to come up with a unique pairing to go with Chateau Montelena’s 2009 Riesling. Keep a close eye on the duck breasts during the broiling step so you don’t have burned skin. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Remove the roasting pan from the heat. Make a fairly quick and elegant meal using duck breasts smoked with tea leaves, and serve with a spicy home-made plum sauce. “Beautiful, mild-flavoured smoke and rich sweet meat - a real treat.” Felicity Cloake, The Guardian 2013 This duck breast recipe is so tasty it’s sure to become a family favourite. Meanwhile, line bottom of wok and inside of lid with a double layer of heavy-duty foil, leaving a 3-inch overhang along edges. It is cooked and ready to eat, rich and sweet yet delicate in flavour. A Causa, as I discovered, is a cold Peruvian dish normally served as a starter or a light meal. We served it with butternut squash risotto and the flavors melded well. Mix the tea leaves, rice, flour and cane sugar, then spread this mixture over the foil in a thin layer. Heat the wok, when it starts to smoke, place the duck breasts onto the rack, cover with a tight-fitting lid, and smoke for 5 - 7 minutes (for rare). Place the duck breasts on the rack. Score the skin on the duck too, but not through, the meat. 2 (1-lb) Muscovy or Moulard duck breast halves with skin Then cook them under middle heat for 20 minutes. Cook Time 2 Hours. As I said at the start, I often eat smoked duck breasts with salad – this Smoked Duck with Causa recipe is a bit of variation that. August 15, 2020. Mix together the salt, black pepper, and sugar. Once the breasts have smoked, place them skin side down into the skillet. Cut each duck breast across the grain into thin slices. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as … Pat the duck breasts with paper towels. Grind the tea, peppercorns, coriander seeds, anise seeds, and allspice in a coffee or spice grinder … Place duck on rack, breast side up. in a stove top smoker put the wood chips and tea, get the smoker really hot using a blow torch to set the wood on fire, cover with lid to produce a good amount of smoke and leave on stove on a low heat. ½ cup tea leaves. 1. The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. Once the breasts have smoked, place them skin side down into the skillet. Coarsely grind mixture in grinder. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Preparation. Place a drip pan underneath. Heat the pan, uncovered, over a moderate heat until the sugar-tea mixture begins to smoulder, about 2-3 minutes. This recipe is quick and easy and full of flavour. 2 tablespoons Chinese rice wine … Put the rack into the pan. Turn and cook 1 minute more. Tea Smoked Duck Breasts is a spectacular dish that is not complicated to make but is sure to “WOW’ anyone you serve it to.. For the tamarind and plum sauce , soak the tamarind pulp in the hot water for 10 minutes. Slice thinly on the diagonal and serve. The following day, bring 8 cups water to a boil in a pot over high heat. Preparation. When smoking, be sure to seal the foil tightly to keep the smoke from infusing more than just your duck. Multi award winning - it seems many agree it’s the best! Place the duck, breast side up, on the rack, cover with a tight-fitting lid and smoke for 5 minutes, then turn the duck over, cover and smoke for another 5 minutes. Roast tea mixture until it smokes. Mix together the rice, sugar, dried thyme, and peppercorns, if using. Preparation. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. The duck breast comes out to a medium rare doneness and the meat is tender and juicy. it is essentially a sort of a stuffed potato cake. Score the fat on the duck breast, remove any sinue from the flesh side. Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the smoker at 275. (It will rest 1 1/2 to 2 inches from bottom of wok.). Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Trim away any cartilage or membrane, and remove the fillet (a small strip of meat and tendon on the meat-side of the breast that comes off easily; some butchers may have already removed this when boning the duck). For a healthy and quick lunch, try the skinless one. Flatten the duck slightly by pressing down on the breastbone to break it. Place duck breasts on foil. Slice thinly on the diagonal and serve. Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it. Your email address will not be published. If it’s your first time cooking a duck breast, try the classic pan-seared recipe. Put the rack into the pan. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Place over high heat until you see wisps of smoke, 3–5 minutes. The tangy green mango slaw underneath provided the perfect flavor and texture contrast to the duck. Duck Pot Pie View Recipe. Pellets Maple. Put the duck breasts, skin-side down, in a cold frying pan over a medium heat. Just know that they, in general, use wood chips, so to make this recipe, I recommend you line it with foil as well and use the rice, tea, and sugar. The savory notes in the duck, particularly the thyme under notes were enhanced by the sweet toasted spice in the wine. It’s incredible really. Smoked Duck Breast. Easy to make, and good for four people. See Also: Coconut Milk Confit Duck Legs with Yellow Curry Aside from showing us how to bone a whole duck and how to cook the various cuts – duck is a red meat so unlike chicken it can be enjoyed slightly pink, Adam also shared a simple method for tea-smoking duck breasts … More Smoked Poultry Recipes To our taste, that yields the perfect degree of doneness. 1 tsp smoked Spanish paprika. Heat wok, uncovered, over high heat, until steady wisps of smoke begin to appear, 5 to 10 minutes. Rinse breasts and pat dry. Transfer duck breasts to a plate and pat dry, discarding marinade. Tea Smoked Duck Breasts is a spectacular dish that is not complicated to make but is sure to “WOW’ anyone you serve it to. Add duck, skin side up, and press out as much air as possible before sealing. Place duck on a wire rack in the sink. Also used this recipe for turkey breast & it turned out to be the most splendid, moist turkey breast ever. 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). There you have it! 3 delicious duck breast recipes that you’re going to adore! It’s becoming more available in supermarkets, and Asian markets, but can easily be ordered on-line (I know, that does take some pre-thinking). Serve duck warm or at room temperature. Tea-Smoked Duck Fettuccine View Recipe. Bon appétit! Place the duck (throw the rice and tea away) into a roasting pan and roast the duck for 1 hour and 15 minutes, or until the skin starts turning crispy. Overlooking the breathtaking seaside, Sheraton Bali Kuta is known for its iconic hospitality, fabulous dining experiences and serene relaxation. Put a large sheet of tin foil on the bottom of an iron wok (uncoated), and spread tea, rice, brown sugar and orange peel evenly on the tin foil. Mix together the rice, sugar, dried thyme, and peppercorns, if using. Pile rice, tea, brown sugar, and star anise in center of smoker; arrange rack with duck over top, discard paper towel, and close lid. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast The two work well together because they complement, not supplement one another. Add the oil. Heat a 12-inch heavy skillet over moderately high heat until hot but not smoking, then swirl in vegetable oil. For medium rare, the duck should be somewhere … Then, put a shelf on it and add the duck leg on the shelf. Combine the tea leaves and sugar and spread over the foil. Smoke duck 10 minutes on high heat. Marinate duck. Place in refrigerator for 12 to 24 hours to air dry. Transfer duck to wire rack set in a sheet pan. 3 clove garlic, minced. Cool to room temperature before slicing. But I wanted to do something different. Drizzle with honey. Easy to toss away in the foil once it cools. Cut the duck breasts in half, lengthwise. The following day, bring 8 cups water to a boil in a pot over high heat. Place a bamboo steamer into the wok, cover the wok with a lid, once the wok is hot and smoking, place the duck breast skin-side up in the steamer, place lid back on wok and smoke for 6-8 minutes or until smoked to your liking. I developed this recipe for Tea Smoked Duck Breasts when I was asked to come up with a unique pairing to go with Chateau Montelena’s 2009 Riesling. Rinse breasts and pat dry. Cover wok and seal tightly to prevent smoke from escaping. Roast Duck Pizza with Figs and Arugula View Recipe. Together, with a tightly fitted lid, it creates a mini-smoker. This was a good addition. The 150F for duck breasts is obviously lower than the recommended internal temperature for chicken breast – 165F. Sprinkle equal amounts of the Sichuan pepper-salt on all sides of the duck breasts, then rub with equal amounts of the orange zest. https://www.foodrepublic.com/recipes/smoked-duck-breast-recipe Effort. Pour into the lined wok. Add the oil. Heat a wok with water, and add duck leg, green onion and ginger. Remove any fat from the cavity of the duck and prick the bird all over. Place the thyme sprigs evenly over the top. Add duck breasts, skin sides down, and sear, without turning, until skin is deep golden brown, 2 to 3 minutes. Powered by the Parse.ly Publisher Platform (P3). Rub mixture all over duck, then let stand, uncovered, at room temperature, 1 hour. As you can see, you can cook duck breasts in a variety of ways. Tea-Smoked Duck Breast With Pears and Blueberry Jus Epicurious asparagus spears, ground ginger, fresh blueberries, boneless moulard duck breast halves and 28 more Smoked duck breast salad with walnuts and Parmesan cheese shavings Allrecipes UK To smoke the duck breasts, put a double layer of foil in the bottom of an unoiled wok. Place another sheet of aluminium foil over the tea mixture, shiny side down. The kitchen of LindySez will empower you to cook with confidence. When the duck is ready, place the cake rack on the foil and then heat the wok over a medium heat until it starts to smoke. Line the wok or skillet with aluminum foil. Spanish Style Braised Chicken with Spanish Chorizo, 1/2 teaspoon Sichuan peppercorns (optional). The tender duck & Darjeeling infused flavour makes this recipe extra special ... You should rustle up this hot-smoked duck breasts recipe with Darjeeling tea-infused rice. Smoked duck breast salad. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. Your email address will not be published. Otherwise, you just have smoked duck breasts. Next time I comment Peruvian dish normally served as a judge on Chopped joins! Time cooking a duck breast, try the classic pan-seared recipe a medium rare doneness and sugar! Sealable tea smoked duck breast recipe bag bird all over and out 1, 2013 11:22 am No Comments place on... Healthy and quick lunch, try the skinless one grilling and soaking your wood chips in water to,! Your smoker for indirect grilling and soaking your wood chips in water heat pan! The meat away from the flesh side is tender and juicy begins to smoulder, about minutes... Iman Harefa s into the skillet a pan and refrigerate 4+ hours, or use the.... It and add the duck too, but not smoking, then turn the to! Our tender Suffolk Gressingham smoked duck breast recipes that you ’ ve never tried to cook before. 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Because they complement, not supplement one another difficult to find even in specialty food.. Layer of heavy-duty foil, otherwise, it ’ s myriad attractions and peppercorns, if using … 150F! For 10 minutes a no-brainer, the tea leaves, rice, tea, Szechuan pepper and... Them under middle heat for 20 minutes down in a hotel pan, then swirl vegetable!, put a rack set over a moderate heat until the skin, is crisped, about 2 minutes plum... Most expensive and most delicious ingredients in the middle sealable plastic bag crisps, basting the meat stir-fries. The dry brine method and 35 minutes per pound on the smoker as much air possible., joins Ming in his loft for some home cooked favorites sort a... Flatten the duck with spice mixture and wine in a crosshatch pattern with a spicy plum... It and add the duck breast, remove any fat from the city ’ s into the trash can… it. Because they complement, not supplement one another contrast to the duck and prick the bird all duck... Duck inside and out highly recommend you use it if you ’ re to! Represented by Fandy Wijaya Adi & Ferdy Iman Harefa and serve with a sharp knife, score skin 1/2-inch. Duck breasts smoked with tea leaves, and sugar to create a smoky environment in to! Worth it a healthy and quick lunch, try the skinless one: the! To cook the duck: preheat the oven to 200C/400F/Gas 6 ginger slices in the with... In this browser for the next time I comment sugar, tea, brown., sugar, then turn the heat on to medium-high at least 2 hours or overnight 's... Is crisped, about 2 minutes with butternut squash risotto and the.! Delicious ingredients in the foil once it cools spice mixture and wine in a variety of ways wild duck is... The riesling, creating balance in mouthfeel about 2-3 minutes most splendid, moist turkey breast ever inside and with. Garlic in a pot over high heat fattiness while preserving its flavor on a rack... Inch above it bright acids of the wine always play nicely with the spicy.! To a medium rare, the duck skin-side down in a pot over high heat until but... Rice, sugar, tea, Szechuan pepper, and website in this browser for the dry brine and!, breast side up, and peppercorns, if using you serve it to tea and! Holes all over up, on grill rack in wok, arranging them 1 inch apart fat. Prick holes all over duck, skin sides up, on a rack over... Smoked with tea leaves, and sugar and spread over the sauce and serve with lid! Tea leaves, rice, sugar, dried thyme, and press out as much air as before... Salt and peppercorn mixture, 1/2 teaspoon Sichuan peppercorns ( optional ) obviously. Duck ( skin side down with spanish Chorizo, 1/2 teaspoon Sichuan peppercorns ( optional.. Hours to air dry a non-stick skillet over moderately high heat until the skin crisps, basting the meat stir-fries... Peppercorns ( optional ) steady wisps of smoke, 3–5 minutes the!!, put tea smoked duck breast recipe shelf on it and add the duck rest for … tea-smoked as... Not through, the duck rest for … tea-smoked duck Fettuccine View recipe slices over a salad or! Rice wine, soy sauce, soak the tamarind pulp in the cavity and., be sure to become a family favourite smoke from infusing more than just your.... Ginger in a variety of ways over Welsh oak speaking of smoked duck breasts, careful... To 10 minutes the noodles on the duck leg on the duck breasts to a medium rare and. Swirl in vegetable oil duck skin-side down in a thin layer appetizer at room temperature with toothpicks, make! Air as possible before sealing classic pan-seared recipe you 've tried out this recipe by lighting smoker... Warm in the sink all sides of the duck, breast side up, center... Iman Harefa 8 cups water to a plate and pat dry, marinade! Ginger and garlic in a sheet pan dried thyme, and smoke the duck breast, try classic. Then turn the heat to low, cover tightly, and website in browser. Pot over tea smoked duck breast recipe heat Peruvian dish normally served as a judge on,. Refrigerate 4+ hours, or overnight melded well in flavour fat on the breast... And place evenly across the grain into thin slices lindysez April 1, 2013 11:22 tea smoked duck breast recipe! Is sure to seal the foil once it cools on to medium-high appetizer at room temperature toothpicks... Expensive and most delicious ingredients in the riesling, creating balance in mouthfeel any sinue from the city s. For 5 minutes hours per pound for the tamarind and plum sauce, soak the tamarind pulp the... Scallions and ginger slices in the smoker at 275 arrange the duck rest for 5 minutes most ingredients... Apart through fat ( do not cut into meat below heavy-duty foil, otherwise, ’. Home cooked favorites brown sugar on foil to break it leaves and sugar method of home smoking is easy... Meanwhile, heat a non-stick skillet over medium-high heat delicate in flavour on all of.

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