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Hickory Smoked Duck Breast with Gulf Shrimp


6-8 oz. duck breast, skin on
16 ea. shrimp (10-15) P & D
Yellow Tomato Vinaigrette
1 c. orange juice
2 c. vegetable oil
1/2 c. rice wine vinegar
1 lemon 2 Tbs. parsley
2 Tbs. chives
1 Tbs. thyme
3 shallots, diced
1 clove garlic, minced
Salt and pepper to taste
1 pt. yellow tomato (red cherry may be substituted)
2 lb. assorted baby field green lettuce, cleaned and drained


For Vinaigrette: In large bowl whisk together all ingredients except tomatoes. Add tomatoes and gently toss. Refrigerate covered for 24 hours. Stir before use.
For Duck: Place duck breast in smoker. Smoke at 200°F for 2 hours with hickory wood.
Grill shrimp.
Place 1/4 of lettuce on plates. Slice duck breast into six pieces. Place at bottom of plate fanned out. Top with grilled shrimp.
Yield: Serves 4