Pepper-Cured and Smoked Duck Breast
| Serves | 20 |
|---|---|
| Ingredients | Poultry, Vegetables |
| Day Part | Dinner |
| Cuisine Type | American |
Source: Recipe from Chef From Michael Andrzejewski
Smoked duck breast is an epicurean delight. The fragrant marinade lends delicious flavor. Red-onion relish makes a lovely accompaniment.
Ingredients
Marinade:
1 cup molasses
Juice of one orange
1⁄4 cup salt
2 tbsp. garlic, minced
1⁄4 cup balsamic vinegar
1 tbsp. Worcestershire
1 tbsp. dry mustard seeds
1 tbsp. coriander seeds, crushed
2 bay leaves
1 tsp. cumin
1⁄2 tsp. cayenne
1 tsp. paprika
8 moulard or muscovy duck breasts, boneless
1⁄2 cup black peppercorns
1 recipe, red onion relish
Red Onion Relish:
2 large red onions, finely chopped
1⁄2 cup sugar
1⁄4 cup honey
3⁄4 cup red wine vinegar
1⁄2 tsp. dried tarragon
1 tsp. mustard seeds
1 teaspoon fennel seeds
1⁄4 cup red pepper, finely chopped
1 tbsp. salt
Steps
- Combine all marinade ingredients, heat to a simmer, remove and cool to room temperature.
- To prepare duck breasts, remove any silver skin or tendon and score the skin. Press peppercorns into both sides and brush with marinade. Refrigerate covered for 24 hr.
- Drain excess marinade and smoke duck in stove-top smoker until medium rare. Brown skin slightly under broiler if necessary. Chill breasts and slice thinly, as needed.
Red Onion Relish:
-
Combine all ingredients in heavy saucepan. Simmer until thick and almost all liquid is evaporated.