Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras

Name: Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck breasts, 3/4 pound each, boned; 1 teaspoon salt; 1 teaspoon dark brown sugar; 1 teaspoon Asian five-spice powder; 1 teaspoon black pepper; 4 ounces apple cider; 2 ounces apple cider vinegar; 1 tablespoon garlic, minced; 1 tablespoon black pepper coarse ground; 4 duck thighs, about 4 ounces each, boned and trimmed of excess fat; 4 ounces tart cherries; 2 pears, cored and cubed 12-inch; 4 ounces balsamic vinegar; Salt and cracked black pepper, to taste

Servings: persons

4 duck breasts, 3/4 pound each, boned
1 teaspoon salt
1 teaspoon dark brown sugar
1 teaspoon Asian five-spice powder
1 teaspoon black pepper
4 ounces apple cider
2 ounces apple cider vinegar
1 tablespoon garlic, minced
1 tablespoon black pepper coarse ground
4 duck thighs, about 4 ounces each, boned and trimmed of excess fat
4 ounces tart cherries
2 pears, cored and cubed 12-inch
4 ounces balsamic vinegar
Salt and cracked black pepper, to taste

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.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 duck breasts, 3/4 pound each, boned, 1 teaspoon salt, 1 teaspoon dark brown sugar, 1 teaspoon Asian five-spice powder, and more.

Yes, Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions