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
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
- 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.