2, 1 lb. boneless duck breast trimmed, skin, scored, cut in half
1 Tbs. fresh thyme, chopped fine
1 Tbs. fresh sage, chopped fine
1 Tbs. fresh parsley, chopped fine
2 Tbs. soy bean oil
1/2 Tbs. kosher salt
1/2 Tbs. brown sugar
1 Tbs. grated orange rind
Sun-Dried Cherry Sauce:
1 Tbs. shallots, chopped fine
4 Tbs. sun-dried cherries
1/2 c. port wine
3/4 c. poultry or veal stock
1 tsp. raspberry vinegar
Salt, white pepper to taste
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Combine the dry ingredients and rub over duck breast on both sides and refrigerate over night. Prepare smoker with apple wood and gently cold-smoke duck for 2 to 3 hours depending on amount of flavor needed. Chill well. At service, lightly broil duck breast to render out the fat from the skin, to medium rare. Thinly slice on a bias with skin side up.
Sun-Dried Cherry Sauce:
Marinate cherries and shallots in port wine for 1 hour. Simmer cherries and wine over medium heat until half reduced. Add stock and vinegar, simmer for 5 minutes. Check seasoning.
Yield: 4 servings
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