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Smoked Duck Breast

post #1 of 6
Thread Starter 

hey everyone. 

 

I quick smoked a couple duck breasts w/ hickory, brown sugar, cinnamon sticks, orange peel, clove and rice. Gave the skin side a good sear to render out a lot of the fat crisp the skin. Came out a nice med.

 

Plated up with a sour cherry gastrique. Made with red wine, red wine vin., duck stock, shallots, sour cherries, squirt of orange juice, little bit of honey and thyme.

 

post #2 of 6

Wow that looks great!

post #3 of 6

Now that looks straight out of some fantastic and 5-star, world renowned Inn/Lodge/Restaurant! BEAUTIFUL! Cheers! - Leah

post #4 of 6
Thread Starter 
Quote:
Originally Posted by LeahOceanNotes View Post
 

Now that looks straight out of some fantastic and 5-star, world renowned Inn/Lodge/Restaurant! BEAUTIFUL! Cheers! - Leah

thanks. I did this in class for my level 2 red seal training. We were given duck breast and got to cook it how we wanted. Huge hit with my instructor

post #5 of 6

Certainly hope they gave you good credits , that looks luscious :drool.

 

Trish won't let me get Duck...they look too cute :confused:  I know it's good and wish . . .

 

Thanks for the look , see you in the smoke and as always . . .

post #6 of 6

Indeed! You must have wowed them! Cheers!!! - Leah

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