I love duck and smoking it takes it to the next level flavour wise. This recipe gives simple instructions on how to hot smoke duck breasts and finish them by crisping up the skin to give that lovely texture and caramelised flavour. Smoked duck is lovely hot or cold and I have included a recipe for a wonderful summer favourite of mine of Smoked Duck and Mango Salad. The strawberry balsamic salad dressing recipe below gives a wonderful sweetness to the dish. I hope you enjoy it as much as I do! Jx
Smoked Duck Breast
4 Duck Breasts
4 tablespoons Demerara Sugar
2 teaspoons Salt
1 teaspoon Ground Black Pepper
1 teaspoon Five Spice Powder
Trim any obvious sinew or membrane from the meat side of the duck breast.
Score the skin of each duck breast into a diamond pattern making sure only to cut into the skin not the meat.
Mix all of the dry ingredients together and sprinkle both sides of each duck breast sparingly, leave in the fridge for an hour.
Place duck breasts directly onto the smoker shelf meat side down and smoke at 75C for approx 2-3 hours or until the internal temperature of the meat reaches 65C.
Remove duck from the smoker and transfer to a frying pan, skin side down. Fry gently until the skin has crisped. Save the fat that renders out as this will become Smoked Duck Fat and is wonderful to cook smokey roast potatoes.
Serve hot, or chill to serve cold and thinly sliced in a salad, such as …
Smoked Duck and Mango Salad
1 Smoked Duck Breast (see recipe above)
Mixed Salad Leaves
½ fresh Mango, cut into small cubes
Smoked Bread Croutons
Strawberry Balsamic dressing (see recipe below)
Baby Plum or Cherry Tomatoes, halved
In a bowl mix together the salad leaves with some strawberry balsamic dressing, toss until coated.
To make the smoked bread croutons, cube some stale bread (sourdough works well) toss in olive oil, salt and pepper, then place in smoker until crisp.
Place in a serving bowl/dish and top with 4 halved baby plum or cherry tomatoes, the cubed mango and croutons.
Slice the cold duck breast into thin slices (approx 2mm thick) across the grain
Neatly lay the whole sliced duck breast on top of the salad
Drizzle a little more strawberry balsamic dressing over the top and serve.
Strawberry Balsamic Dressing
500ml Balsamic Vinegar
200g Strawberry Jam
250ml litre olive oil
Place balsamic vinegar and jam into a pan, bring to the boil and reduce until only approx half remains. Leave to cool.
Add the oil and using a stick blender, blend the mixture to form an emulsion, decant into a squeeze bottle use within 6 months.