Pepper-Cured and Smoked Duck Breast

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
20

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

1. Combine all marinade ingredients, heat to a simmer, remove and cool to room temperature.

2. 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.

3. 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:

1. Combine all ingredients in heavy saucepan. Simmer until thick and almost all liquid is evaporated.
 

 

Source: Recipe from Chef From Michael Andrzejewski

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources