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Apple Wood Smoked Herb Duck Breast with Sundried Cherry


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


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