Oak Smoked Breast of Duck With Port Wine Reduction

Recipe by Chef Joey Z.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the duck:
  • Soak the wood chips in water for about 1 hour.
  • Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
  • Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
  • Remove and let the duck rest for 3-5 minutes before serving.
  • For the Port Wine Reduction:
  • In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
  • Reduce the wine to 1/2-3/4 until thickened.
  • Removed from heat and reserve. Keep warm and serve over the duck.
  • Bon Appetit!
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