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Apple Wood Smoked Herb Duck Breast with Sundried Cherry


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


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 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