Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras And Barbequed Thighs
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Dark Brown Sugar1 tsp
Black Pepper110 g
Apple Cider60 g
Apple Cider Vinegar1 tbsp
Garlic (minced)1 tbsp
Black Pepper Coarse (ground)110 g
Tart Cherry110 g
Balsamic VinegarDirections:
1
On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips
2
Mix all the spices together and rub the duck breast vigorously
3
Place the breasts on the grill on the opposite side of the coals in a low heat grill
4
Smoke the breasts slowly at 275 degrees for about 1 hour
5
Mix together the cider, vinegar, garlic and pepper to make a marinade
6
Combine the marinade and duck thighs and store overnight in the refrigerator
7
Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour
8
After the breasts and thighs have smoked for about 1 hour, remove them from the grill
9
Bring the coals up to medium high heat
10
Combine cherries and pears in a medium size saucepan and bring to a boil on the grill
11
Remove from heat and add vinegar
12
Sprinkle with salt and pepper
13
Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes
14
Carefully turn over and cook for 2 more minutes
15
Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin
16
Remove the duck breast from the grill and slice on bias, 3/4-inch thick
17
Slice the thighs on bias 3/4-inch thick
18
Serve the breast, thighs and foie gras with the cherry sauce