Smoked Duck Recipe

Time2h

Serves2

House Smoked Duck, pan seared, served with fried Garlic Chile Haricot Verts Chefs Temp Medium Rare

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Ingredients

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1
Prepare the Duck
Season the duck breasts with salt and black pepper on both sides. Let them sit at room temperature for 30 minutes.
2
Smoke the Duck
Preheat your smoker or grill. Add hickory wood chips and smoke the duck breasts for about 1 hour at a temperature of 225°F (107°C). Aim for an internal temperature of 135°F (57°C) for medium rare.
3
Pan-Seal the Duck
Remove the duck from the smoker and let it rest for 10 minutes. Heat a skillet over medium-high heat and add the duck breasts skin-side down. Sear for about 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes.
4
Prepare the Haricot Verts
In another pan, heat olive oil and butter over medium heat. Add minced garlic and sliced chili peppers, cooking for 1-2 minutes until fragrant. Add haricot verts and sauté for about 5-7 minutes until they are tender but still crisp.
5
Plate the Dish
Slice the smoked duck breast and serve alongside the fried garlic chile haricot verts.