📝 About This Recipe
This exquisite Smoked Duck Breast elevates game poultry to a fine-dining experience, blending the deep, earthy notes of hickory smoke with the natural richness of the meat. A delicate overnight dry-brine ensures a shatteringly crisp skin, while the slow-smoking process yields a succulent, rosy-pink interior. Finished with a luscious cherry-port reduction, it is a sophisticated masterpiece that balances sweet, savory, and smoky flavors perfectly.
🥗 Ingredients
The Duck
- 2 large Magret Duck Breasts (approx. 12-14 oz each, skin-on)
- 1.5 tablespoons Kosher Salt (for dry-brining)
- 1 tablespoon Black Peppercorns (toasted and coarsely cracked)
- 1 teaspoon Dried Thyme
The Cherry-Port Reduction
- 1 large Shallot (minced)
- 1 cup Frozen or Fresh Cherries (pitted and halved)
- 1/2 cup Ruby Port Wine
- 1/2 cup Chicken or Duck Stock (low sodium)
- 1 tablespoon Balsamic Vinegar (aged)
- 2 tablespoons Cold Unsalted Butter (cubed)
- 1 teaspoon Honey
Smoking Aromatics
- 2 cups Hickory or Maple Wood Chips (soaked for 30 minutes)
- 2 whole Star Anise (added to the smoker box)
👨🍳 Instructions
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1
Pat the duck breasts completely dry with paper towels. Using a very sharp knife, score the fat in a crosshatch pattern, being careful to cut through the fat but not into the meat.
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2
Mix the kosher salt, cracked pepper, and thyme. Generously season both sides of the duck, focusing primarily on the skin side. Place the duck on a wire rack over a baking sheet and refrigerate uncovered for 12 to 24 hours to air-dry the skin.
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3
Remove the duck from the refrigerator 45 minutes before cooking to bring it to room temperature.
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4
Preheat your smoker or grill to a low 225°F (107°C). Add your soaked wood chips and star anise to the smoker box or directly onto the coals.
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5
Place the duck breasts on the smoker rack, skin-side up. Close the lid and smoke until the internal temperature reaches 125°F (52°C) for medium-rare, which usually takes 45-60 minutes.
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6
While the duck is smoking, prepare the sauce. In a small saucepan over medium heat, sauté the minced shallots in a teaspoon of duck fat (trimmed from the breast earlier) until translucent.
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7
Add the cherries, port, stock, and balsamic vinegar. Bring to a simmer and reduce the liquid by half until it becomes syrupy, about 10-12 minutes.
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8
Whisk in the honey, then remove the sauce from the heat. Whisk in the cold butter one cube at a time to create a glossy, emulsified finish. Set aside and keep warm.
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9
Once the duck reaches 125°F, remove it from the smoker. Heat a cold cast-iron skillet over medium-low heat.
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10
Place the duck breasts skin-side down in the skillet. Do not add oil; the fat will render out. Sear for 5-7 minutes, occasionally pouring off excess fat, until the skin is mahogany brown and very crispy.
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11
Flip the duck briefly for 30 seconds to kiss the meat side with heat, then remove from the pan. The final internal temperature should be 135°F (57°C).
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12
Transfer the duck to a cutting board and let it rest for at least 10 minutes. This is crucial for the juices to redistribute.
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13
Slice the duck on a bias into 1/2-inch thick pieces. Fan the slices out on a warmed plate and drizzle generously with the cherry-port reduction.
💡 Chef's Tips
Use 'Magret' duck breast if possible; it is from the Mullard duck and is significantly larger and more flavorful than Pekin. Always start the skin-searing process in a cold or lukewarm pan to ensure the maximum amount of fat renders out without burning the skin. Do not skip the air-drying step in the fridge; this is the secret to achieving professional-level crispy skin. Use a digital meat thermometer; duck can quickly turn from succulent to rubbery if overcooked beyond 145°F. Save the rendered duck fat in a glass jar in the fridge—it is 'liquid gold' for roasting potatoes later.
🍽️ Serving Suggestions
Pair with a glass of Pinot Noir or a light-bodied Merlot to complement the cherry notes. Serve alongside a creamy parsnip purée or garlic mashed cauliflower. A side of honey-glazed roasted heirloom carrots provides a lovely textural contrast. For a lighter option, serve over a bed of wild arugula tossed in a simple lemon vinaigrette. Garnish with a sprig of fresh thyme or microgreens for a pop of color.