Restaurants›Ballast Point Brewing›Smoked Duck Recipe

Smoked Duck Recipe

Inspired by Ballast Point Brewing
Time3h
Serves2

Crispy purple yam nest, baby herbs, persimmon, gingerbread crumb, pickled cranberry vinaigrette

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Ingredients

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Duck and Garnish

Pickled Cranberry Vinaigrette

Method

Preparing the Duck

1

Smoke the Duck

Preheat your smoker to 225°F (107°C). Season duck breasts with salt and pepper. Place them in the smoker and smoke for about 1.5 hours or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove and let rest.

Making the Purple Yam Nest

2

Prepare the Yam

Peel and grate the purple yam. Heat oil in a pan over medium heat. Form small nests with the grated yam and fry until golden and crispy on both sides. Drain on paper towels.

Pickling Cranberries

3

Make the Vinaigrette

In a small saucepan, combine fresh cranberries, apple cider vinegar, and honey. Cook over medium heat until cranberries begin to burst. Remove from heat and cool. Blend with olive oil, salt, and pepper until smooth.

Assembly

4

Plate the Dish

On a plate, place the crispy purple yam nest. Slice the smoked duck and arrange it on top. Garnish with baby herbs and sliced persimmons. Drizzle with pickled cranberry vinaigrette and sprinkle gingerbread crumbs over the top.