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smoked duck breast on a wooden board

Smoked Duck Breast with Cherry Orange Sauce

Succulent duck breast smoked over charcoal and served with cherry orange reduction and grilled asparagus.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Author Mat Cotton


For the duck:

  • 2 duck breasts
  • 1 tbsp 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 ginger powder


  • Trim your duck breast of excess fat.
  • Score breast in diagonal pattern approx 1/2" wide.
  • Pat dry skin.
  • Dust duck breast with chinese 5 spice.
  • Set up BBQ for indirect heat to 400°F.
  • Smoke duck breast using pecan or cherry until internal temp of 150°F, approx 20-30 mins.
  • Rest duck for 2 mins.
  • Place cast-iron skillet onto direct heat 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.
  • Wipe out the skillet and return to heat.
  • Pour in cherries with half the syrup, port, marmalade and all sauce ingredients.
  • Reduce until thick and syrupy.
  • Slice the duck breast thickly.
  • Serve the duck with sauce, greens and mash.