Smoked Duck Breast with Cherry Orange Sauce
Succulent duck breast smoked over charcoal and served with cherry orange reduction and grilled asparagus.
Servings 2
Calories 391kcal
Ingredients
For the duck:
- 2 duck breasts
- 2 tsp Chinese 5 Spice
For the sauce:
- 1 can cherries in syrup
- 1 ½ tbsp orange marmalade
- ¼ cup port
- ½ tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- ½ tsp ground ginger
Instructions
- Trim your duck breast of excess fat.
- Score breast in diagonal pattern approx 1/2" wide and pat the skin dry.
- Dust duck breast with chinese five spice.
- Set up BBQ for indirect heat to 400°F and smoke the duck breast using pecan or cherry wood until internal temp hits 150°F, approx 20-30 mins.
- Rest duck for 2 mins while you get a cast-iron skillet nice and hot with a drizzle of oil.
- Cook duck breasts skin side down for 1-2 mins to render fat and crisp skin.
- Remove from the pan and cover with foil.
For the sauce
- Wipe out the skillet and return to heat. Pour in cherries with half the syrup, port, marmalade and all sauce ingredients.
- Bring to the boil and reduce until thick and syrupy.
To serve
- Slice the duck breast thickly.
- Serve the duck with sauce, greens and mash.
Nutrition
Calories: 391kcal | Carbohydrates: 19g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 393mg | Potassium: 719mg | Fiber: 1g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 12mg