OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION
This is another wonderful recipe that was served to us at the Indian Pueblo Cultural Center in Albuquerque. Richard Hetzler, who is the Executive Chef at the Mitsitam Cafe in the National Museum of the American Indian in Washington, D.C. prepared this dish. What an honor and a treat to have such a master in the house. I loved the smoky flavor of this dish. Richard says not to over smoke it and the middle of the duck should be pink. You will need 1/4 pound of oak wood chips for this recipe. I noticed that he used both dry and wet chips for this recipe. He said that soaking the chips is done to maintain a longer smoke. Zaar wouldn't let me say 2 duck breasts, so I repeated it twice. Please note: I didn't include the cooking time for the Port Wine Reduction in this recipe. You could probably prepare it ahead of time as long as you keep it warm.
Provided by Chef Joey Z.
Categories Duck Breasts
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- For the duck:.
- Soak the wood chips in water for about 1 hour.
- Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
- Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
- Remove and let the duck rest for 3-5 minutes before serving.
- For the Port Wine Reduction:.
- In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
- Reduce the wine to 1/2-3/4 until thickened.
- Removed from heat and reserve. Keep warm and serve over the duck.
- Bon Appetit!
Nutrition Facts : Calories 1109.3, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 236.1, Carbohydrate 63.5, Fiber 1.2, Sugar 39.6, Protein 60.5
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James Htin
[email protected]Duck is my favorite! I can't wait to try this recipe.
Daddy Chosen
[email protected]I've never cooked duck before. Is this recipe easy to follow?
Sir Unofficial
[email protected]This recipe sounds amazing! I'm going to make it for my next dinner party.
Dreykhan Te Atua
[email protected]I'm not sure about this recipe. The ingredients seem a bit strange.
IGA JABEL
[email protected]This recipe looks delicious! I can't wait to try it.
VOJIN Knezevic
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The duck was a bit tough and the port wine reduction was too sweet for my taste. I would not recommend this recipe.
Casey Wilson
[email protected]This recipe was a bit challenging to make, but it was worth the effort! The duck was delicious and the port wine reduction was perfect. I would definitely recommend this recipe to anyone who is looking for a challenge.
Qasim Ail
[email protected]I've made this recipe several times and it's always a hit! The duck is always cooked perfectly and the port wine reduction is amazing. I love serving it with roasted potatoes and asparagus.
Amaka Samuel
[email protected]This dish was a bit too rich for my taste, but it was still very good. The duck was cooked perfectly and the port wine reduction was delicious. I would recommend serving it with a light side dish, such as a salad or roasted vegetables.
Adobe Resto Retro
[email protected]I'm not a huge fan of duck, but this recipe changed my mind! The duck was so tender and flavorful, and the port wine reduction was to die for. I will definitely be making this again.
Jory Taha
[email protected]This recipe was easy to follow and the results were amazing! The duck was cooked perfectly and the port wine reduction was delicious. I served it with roasted potatoes and asparagus and it was a hit with my guests.
Kyle Bradley
[email protected]The best duck breast I've ever had! The oak smoke added a wonderful flavor to the meat, and the port wine reduction was the perfect accompaniment. I will definitely be making this again.
Novalee Hubble
[email protected]This dish was an absolute delight! The duck breast was perfectly cooked, with a crispy skin and a juicy, tender interior. The port wine reduction was rich and flavorful, and complemented the duck beautifully. I would definitely recommend this recipe