Smoked duck breast is an art form that, if executed properly, can create a succulent, smoked, and irresistible dish. In this article, I will guide you through making the perfect smoked duck breast, accompanied by the restoration of cherries and oranges, to make your taste buds sing.
Before we delve deeper into the smoking process, let’s first talk about ducks. When choosing a duck breast, one should choose a free range and make ethical choices. The difference in quality is obvious, and your taste buds will thank you. If you are lucky enough to have a nearby farmer’s market or farm store, this is your best choice for purchasing top-notch ducks.
Key steps for preparing duck breast for smoking
Ingredients
- 2 boneless duck breast halves, skin on
- 2 tablespoons kosher salt
- 2 teaspoons cracked black pepper
- 3 tablespoons maple syrup
- 2 teaspoons maple syrup
- maple wood chips
Trimming excess fat – Although ducks are born with fat, we hope to remove excess fat to ensure a quality balance. Next, rate the skin. This is crucial as it allows fat to be presented correctly during cooking. Just be careful not to cut into the meat itself. After scoring, it’s time for the season. A simple salt and pepper rub is enough, but I have found that gently sprinkling a layer of Chinese five flavored spices adds a delightful complexity that complements the smoky flavor.
After preparing the ducks, it’s time to start smoking or grilling. Your target temperature is around 375 ° F-400 ° F, which can be reached by about half a chimney’s charcoal block. As for wood, cherry or walnut chunks are your best friends here, injecting an irresistible subtle and sweet smoke into ducks.
Once your smoker reaches the appropriate temperature, place the duck breast on the grill with the fat side up and away from direct heating. This is where magic occurs. Indirect heating gently cooks the duck, allowing smoke to penetrate the meat. Pay attention to the internal temperature; once the duck reaches a perfect 150 ° F, it can complete moderate cooking. Remember, unlike chicken, ducks are best of medium size as further cooking can lead to dryness.
After smoking, it’s time to burn. Let the duck rest briefly while heating a cast iron frying pan or thick-bottomed deep fryer. Quick baking on the skin side will thin the fat, make the skin crispy, and create a pleasant texture in contrast with tender meat. Pay attention to the smoking fat – this is a sign that deliciousness will come.
The cherry orange sauce is a game-changer
For those who want to elevate the level of cuisine further, cherry orange sauce is a game changer. Using canned cherries in syrup may catch some people’s attention, but it can save time and won’t affect the taste. Mix cherries with ginger, brown sugar, soy sauce, vinegar, orange jam, and a little port or red wine. Reduce this mixture to a viscous and syrupy state, and you will get a sauce that perfectly matches the thick duck.
For those who are inexperienced in making sauces, you may refer to the following steps. Also, If you love cranberries, you can check out the sauce recipe: https://www.allrecipes.com/recipe/269149/instant-pot-cherry-orange-cranberry-sauce/
Ingredients
- ½ cup cherries, coarsely chopped
- ⅓ cup water
- ½ cup orange marmalade (such as Smuckers® Natural)
- ¼ cup brown sugar
- ¼ cup vinegar
- ¼ of one ginger
- ¼ cup soy sauce
- a little port or red wine
Cooking Steps for the sauce:
- Combine cherries, water in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Switch to the quick-release method according to manufacturer’s instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Select Saute function and low heat. Add the prepared seasonings to the mixture.. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.
Cut the duck breast into thick slices and drizzle with cherry orange sauce when serving. It will leave a deep impression, paired with roasted asparagus and butter-mashed potatoes. Don’t forget a cup of deep red wine – Australian Shiraz Grenache is my recommendation for an exquisite and satisfying wine.
The realm of perfect pairings
Now that we have explored the perfect art of smoking ducks, let’s delve deeper into the field of a perfect pairing. After all, cooking masterpieces like smoked duck breast is worth pairing with side dishes that enhance their flavor and texture.
Potato flour, a Swiss dish similar to the huge brown mashed potato, is the perfect canvas for your smoked duck. The key to a good Rossi is to choose the right potatoes. You want a starchy variety like Russets, with a crispy exterior but a fluffy interior. Grind the potatoes and squeeze out as much water as possible – this is crucial for achieving a mouthwatering, crispy texture. Seasoning with salt and pepper may make an unexpected turn with the murmur of nutmeg.
Cherries are a classic pairing with ducks, for good reason. Their sweetness and sourness highlight the richness of smoked meat, creating a pleasant contrast. You have been introduced to cherry orange sauce, but we haven’t stopped there yet. Fresh cherries are pitted and cut in half and can be mixed with green vegetables to add color and flavor to the salad. Alternatively, you can consider a cherry salsa with chopped red onions, cilantro, and a little lime juice.
Horseradish has spicy kicks and is another great companion for ducks. It can be added to cream sauces to balance calories with dairy products such as yogurt or cream cheese. This sauce can be drizzled on ducks or used to dip in meat sauce, adding a layer of complexity with each bite. If you want to adventure, a horseradish apple salad with a little mustard may be a crispy and delicious side dish you don’t know you need.
Using a meat pie as the base, place the smoked duck breast slices on top and spoon in some cherry orange sauce. Add a piece of horseradish cream on the edge, decorate with some fresh cherries or sprinkle chopped vanilla to make the color and freshness high.
As for the pairing of wine, Pinot Noir can complement the smoky flavor of duck with its lightweight body and fruity flavor without making it overshadowed. If you prefer white wine, Riesling can rival the dish’s richness with its crisp acidity while coordinating with the sweetness of cherries.
The perfect combination of smoked duck breast is balance and harmony. Potato flowers provide a crisp and comfortable base; cherry increases the sour and sweet taste, and horseradish brings a bold stimulus and awakens the taste. They collectively create a dining experience that is both down-to-earth, imaginative, familiar, and surprising.
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Smoked Duck Breast With Easy Cherry Orange Sauce
Duck Breast with Cherry Sauce and Duck Fat Fried Potatoes
