Jul 14 2026
Restaurants›Bordinos Restaurant & Wine Bar›Smoked Duck Breast Recipe

Smoked Duck Breast Recipe

Inspired by Bordinos Restaurant & Wine Bar
Time2h
Serves2

House Made Linguine, Grated Parmesan, Four Pepper Blend, House Smoked, Roasted Carrot, Balsamic Black Truffle

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Ingredients

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Duck Breast

Linguine

Roasted Carrots

Balsamic Black Truffle Sauce

Garnish

Method

Preparing the Duck Breast

  1. 1

    Score the Skin

    Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

  2. 2

    Season the Duck

    Rub the duck breasts with salt, black pepper, and four pepper blend. Let it sit at room temperature for about 30 minutes.

  3. 3

    Smoke the Duck

    Preheat a smoker to 225°F (107°C). Place the duck breasts skin-side up in the smoker and smoke for about 1 hour or until the internal temperature reaches 135°F (57°C) for medium-rare.

  4. 4

    Sear the Duck

    Heat olive oil in a skillet over medium-high heat. Sear the duck breasts skin-side down until the skin is crispy, about 5-7 minutes. Flip and cook for another 3-5 minutes. Remove from heat and let rest.

Making the Linguine

  1. 5

    Prepare the Dough

    In a large bowl, combine all-purpose flour and salt. Make a well in the center and add the eggs. Mix until a dough forms.

  2. 6

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

  3. 7

    Roll and Cut Linguine

    Roll out the dough using a pasta machine to your desired thickness. Cut into linguine shapes and dust with flour to prevent sticking.

Roasting the Carrots

  1. 8

    Prepare the Carrots

    Preheat the oven to 400°F (200°C). Peel and cut the carrots into uniform pieces.

  2. 9

    Season and Roast

    Toss carrots with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

Making the Balsamic Black Truffle Sauce

  1. 10

    Combine Ingredients

    In a small saucepan, combine balsamic vinegar, black truffle oil, and honey. Bring to a simmer over medium heat.

  2. 11

    Reduce Sauce

    Let the mixture simmer for about 10-15 minutes until it thickens slightly. Season with salt to taste.

Plating

  1. 12

    Plate the Dish

    On a plate, twirl the linguine into a nest, slice the smoked duck breast and lay it over the linguine. Arrange roasted carrots alongside.

  2. 13

    Finish with Sauce and Garnish

    Drizzle the balsamic black truffle sauce over the duck and pasta. Top with grated Parmesan and fresh herbs.

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