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Pecan Smoked Duck Breast with Orange Ginger Marmalade

Ingredients

12 oz. Muscovy duck breast
1 gallon water
1 cup salt
1 large onion, peeled and chopped
1 stalk celery, chopped
1 small carrot, peeled and chopped
1/4 cup white wine
1/4 cup white wine vinegar
2 cloves garlic, chopped
2 Serrano chilies, chopped
1 sprig fresh thyme
1 sprig fresh basil
1 sprig fresh cilantro
1 sprig fresh parsley
1 bay leaf
 
Orange Ginger Marmalade:
Rind from 4 oranges, matchstick
2 Tablespoons minced ginger root
4 ounces brown sugar
2 ounces red wine vinegar
6 ounces orange juice
3 ounces demi-glace
Salt and pepper
Garnish

Instructions

Combine all ingredients except duck in a large stockpot over high heat and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and cool completely. Strain brine through a fine sieve.
 
Submerge duck in brine and soak for 1/2 hour per pound, minimum one hour. Remove from brine and shake off excess moisture.
 
Place in smoker and cold-smoke for 11/2 hours. Remove skin, place in 350F oven for approximately 10 minutes. Remove, keep warm
 
Marmalade:
Caramelize orange rind and ginger with brown sugar, add vinegar, orange juice and demi-glace. Cook 5 minutes to proper consistency. Salt and pepper to taste. Serve with 1/8"" slices of medium rare duck breast.
 
Yield: 4 - 6 ounce portions