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1
On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips.
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2
Mix all the spices together and rub the duck breast vigorously.
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3
Place the breasts on the grill on the opposite side of the coals in a low heat grill.
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4
Smoke the breasts slowly at 275 degrees for about 1 hour.
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5
Mix together the cider, vinegar, garlic and pepper to make a marinade.
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6
Combine the marinade and duck thighs and store overnight in the refrigerator.
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7
Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour.
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8
After the breasts and thighs have smoked for about 1 hour, remove them from the grill.
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9
Bring the coals up to medium high heat.
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10
Combine cherries and pears in a medium size saucepan and bring to a boil on the grill.
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11
Remove from heat and add vinegar.
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12
Sprinkle with salt and pepper.
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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.
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14
Carefully turn over and cook for 2 more minutes.
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15
Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin.
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16
Remove the duck breast from the grill and slice on bias, 3/4-inch thick.
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17
Slice the thighs on bias 3/4-inch thick.
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18
Serve the breast, thighs and foie gras with the cherry sauce.
