Smoked Sonoma Pekin Duck Breast Recipe
Coastal Huckleberries, Endive Chutney and Almond Madeline “Bread Pudding”
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Ingredients
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Duck Breast
Coastal Huckleberries
Endive Chutney
Almond Madeline “Bread Pudding”
Method
Preparing the Duck Breast
- 1
Season and Sear
Preheat your smoker to 225°F (107°C). Score the skin of the duck breasts in a crisscross pattern and season with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy. Flip and sear the other side for 3-4 minutes.
- 2
Making the Coastal Huckleberries
- 3
Prepare the Sauce
In a small saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the berries soften and the mixture thickens slightly. Set aside.
Making the Endive Chutney
- 4
Cook the Chutney
In a pan over medium heat, sauté chopped onions until translucent. Add chopped endive, apple cider vinegar, honey, and salt. Cook for another 5-10 minutes until the endive wilts and the mixture thickens. Set aside.
Making the Almond Madeline “Bread Pudding”
- 5
Prepare the Batter
In a mixing bowl, whisk together almond flour, eggs, milk, sugar, vanilla extract, and melted butter until smooth. Pour the mixture into a greased baking dish.
- 6
Bake
Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until the top is golden and a toothpick inserted comes out clean. Let cool slightly before serving.
Plating
- 7
Serve
Slice the smoked duck breast and place it on a plate. Spoon the coastal huckleberries over the duck, add a portion of endive chutney, and serve with a piece of almond madeline bread pudding on the side.
