📝 About This Recipe
This elegant cold-sliced dish bridges the gap between traditional charcuterie and modern fine dining. The duck breast is slow-smoked to a perfect medium-rare, chilled to firm the texture, and then sliced into paper-thin ribbons that melt on the tongue. With its rich, gamey depth and a subtle kiss of hickory smoke, this appetizer is a masterclass in balancing fatty indulgence with bright, acidic accents.
🥗 Ingredients
The Duck & Brine
- 2 pieces Magret Duck Breasts (approx. 12-14 oz each, skin-on)
- 2 tablespoons Kosher Salt (for dry brining)
- 1 tablespoon Black Peppercorns (toasted and cracked)
- 2 cups Hickory Wood Chips (soaked in water for 30 minutes)
Fig Balsamic Reduction
- 1/2 cup Balsamic Vinegar of Modena (high quality)
- 2 tablespoons Fig Jam or Preserves (smooth texture)
- 1 sprig Fresh Thyme
Plating & Garnish
- 1 cup Micro-Arugula or Pea Shoots (for freshness and crunch)
- 2 tablespoons Extra Virgin Olive Oil (first cold press)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 2 tablespoons Toasted Pine Nuts (lightly browned)
- 8-10 pieces Fresh Raspberries (halved vertically)
- 1 ounce Parmigiano-Reggiano (shaved into thin curls)
👨🍳 Instructions
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1
Prepare the duck by scoring the fat in a crosshatch pattern, being careful not to cut into the meat. This allows the fat to render and the smoke to penetrate.
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2
Rub the duck breasts generously with kosher salt and cracked black pepper on both sides. Let them sit at room temperature for 30 minutes to dry-brine.
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3
Prepare your smoker or grill for indirect cooking at a low temperature of 225°F (107°C). Add the soaked hickory chips to the hot coals or smoker box.
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4
Place the duck breasts on the cool side of the grill, skin-side up. Close the lid and smoke until the internal temperature reaches 130°F (54°C) for a perfect medium-rare, which usually takes 25-30 minutes.
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5
Once the temperature is reached, remove the duck. Heat a cast-iron skillet over medium-high heat and sear the duck skin-side down for 2-3 minutes to crisp the skin and render excess fat.
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6
Remove the duck from the pan and let it cool to room temperature. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Chilling is essential for achieving paper-thin slices.
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7
While the duck chills, make the reduction: combine balsamic vinegar, fig jam, and thyme in a small saucepan over medium heat.
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8
Simmer the mixture for 8-10 minutes until it coats the back of a spoon. Strain through a fine-mesh sieve and set aside to cool.
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9
To serve, unwrap the chilled duck. Using a very sharp slicing knife or a meat slicer, cut the duck across the grain into translucent, thin slices.
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10
Arrange the slices on a chilled platter or individual plates, overlapping them slightly in a circular or linear pattern.
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11
Lightly dress the microgreens with a touch of olive oil and a pinch of salt, then mound them in the center of the duck slices.
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12
Drizzle the fig balsamic reduction artistically over the meat and garnish with pine nuts, raspberry halves, and shaved Parmigiano-Reggiano.
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13
Finish with a final sprinkle of flaky sea salt and serve immediately while the meat is still cold.
💡 Chef's Tips
Use a Magret duck breast if possible; they are larger and have a deeper flavor profile suited for smoking. If you don't have a smoker, you can use a stovetop smoker or even a heavy pot with a rack and wood chips. For the cleanest slices, put the duck in the freezer for 20 minutes before slicing to firm it up even further. Always slice against the grain to ensure the meat is tender and easy to chew. Avoid over-smoking; duck is delicate and can become bitter if exposed to too much heavy smoke.
🍽️ Serving Suggestions
Pair with a chilled glass of Pinot Noir or a dry Rosé to complement the smoky and fruity notes. Serve alongside toasted ciabatta points or sourdough crisps for added texture. A side of pickled red onions or cornichons provides a sharp contrast to the rich duck fat. Excellent as a starter for a French-inspired multi-course dinner party. Accompany with a light walnut and endive salad for a full lunch course.