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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 minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
Servings 2
Calories 391kcal
Author Mat Cotton
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
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.
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