Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs

Total Time:
9 hr
Prep:
8 hr
Cook:
1 hr
Ingredients
  • Smoked Breast of Duck:
  • 4 duck breasts, 3/4 pound each, boned
  • 1 teaspoon salt
  • 1 teaspoon dark brown sugar
  • 1 teaspoon Asian five-spice powder
  • 1 teaspoon black pepper
  • Barbequed Duck Thighs:
  • 4 ounces apple cider
  • 2 ounces apple cider vinegar
  • 1 tablespoon garlic, minced
  • 1 tablespoon black pepper coarse ground
  • 4 duck thighs, about 4 ounces each, boned and trimmed of excess fat
  • Sauce:
  • 4 ounces tart cherries
  • 2 pears, cored and cubed 12-inch
  • 4 ounces balsamic vinegar
  • Salt and cracked black pepper, to taste
Directions
Smoked Breast of Duck:
  • On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour.

Barbequed Duck Thighs:
  • Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat.

Sauce:
  • Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper.

  • Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce.


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