Pepper-Cured and Smoked Duck Breast

Menu Part: 
Cuisine Type: 

Smoked duck breast is an epicurean delight. The fragrant marinade lends delicious flavor. Red-onion relish makes a lovely accompaniment.


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


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

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