default
default
54.83.230.137

Item image

Apple Wood Smoked Herb Duck Breast with Sundried Cherry

Ingredients

2, 1 pound. boneless duck breast trimmed, skin, scored, cut in half
1 Tablespoons fresh thyme, chopped fine
1 Tablespoon fresh sage, chopped fine
1 Tablespoon fresh parsley, chopped fine
2 Tablespoons soybean oil
1/2 Tablespoon kosher salt
1/2 Tablespoon brown sugar
1 Tablespoon grated orange rind
 
Sun-Dried Cherry Sauce:
1 Tablespoon shallots, chopped fine
4 Tablespoons sun-dried cherries
1/2 cup port wine
3/4 cup poultry or veal stock
1 teaspoon raspberry vinegar
Salt, white pepper to taste

Instructions

Combine the dry ingredients and rub over duck breast on both sides. Refrigerate overnight. Prepare smoker with apple wood and gently cold-smoke duck for 2 to 3 hours depending on amount of flavor needed. Chill well. At service, lightly broil duck breast to render out the fat from the skin, to medium rare. Thinly slice on a bias with skin side up.
Marinate cherries and shallots in port wine for 1 hour. Simmer cherries and wine over medium heat until half reduced. Add stock and vinegar, simmer for 5 minutes. Check seasoning.
Yield: 4 servings