Oak Smoked Breast Of Duck With Port Wine Reduction

1. 1

   For the duck:

2. 2

   Soak the wood chips in water for about 1 hour.

3. 3

   Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.

4. 4

   Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350u00b0F for 5-7 minutes for medium rare.

5. 5

   Remove and let the duck rest for 3-5 minutes before serving.

6. 6

   For the Port Wine Reduction:

7. 7

   In a medium size sauce pan, place shallots, currents and port wine on medium high heat.

8. 8

   Reduce the wine to 1/2-3/4 until thickened.

9. 9

   Removed from heat and reserve. Keep warm and serve over the duck.

10. 10

    Bon Appetit!

No additional tips available.