Recipe courtesy of Jack McDavid

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

  • Total: 9 hr
  • Prep: 8 hr
  • Cook: 1 hr
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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:

  1. 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:

  1. 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:

  1. 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.
  2. 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.