Smoked duck breast with a special savory sauce is a recipe that helps to welcome the early days of Fall with crisp sunny October days and even cooler starlit nights.
I’ve made a side dish of a blend of Israeli style Couscous, Orzo, Baby Garbanzo Beans and Red Quinoa in a perfect offset to the game bird flavours.
The Recipe! ~~~~~~~~~~~~ One smoked duck breast, appx 12 oz. (I bought mine from Sid Wainer and Son, which may be purchased online). One large shallot, chopped fine One sweet pepper cut into about 6 large pieces 3 tablespoons of balsamic vinegar 3/4 cup of crumbled blue cheese 1 tablespoon of butter 1 tablespoon of extra-virgin olive oil Sea salt Fresh cracked pepper 7-9 cherry tomatoes
Smoked Duck Breast
La Methode: ~~~~~~~~~~~~~
Place oil and butter on a medium fire in a 10 inch skillet. Place duck in pan, skin side down. After about 10 minutes, the skin should be crisp and nicely browned. Turn and cook another 7 minutes. Remove duck from pan and let rest while reduction sauce is made. Duck will be cooked “medium”. Do not overcook it!! For sauce, add shallots to the melted duck fat and sauté until translucent on a medium heat. Add vinegar, a pinch of sea salt, fresh cracked pepper, sweet pepper and tomatoes. Sauté until reduced slightly, shut off heat and add cheese. Spoon over sliced duck breast.
For a side dish of grains and pasta, place 1 3/4 cups of water, 1 tablespoon of butter and 1 tablespoon of chicken or beef base in a medium pot and bring to a boil. Add a blend of 1 1/2 cups of Israeli style Couscous, Orzo, Baby Garbanzo Beans and Red Quinoa to liquid with the zest and juice of 1 key lime and 1 sweet (or hot) pepper chopped fine. Cover and simmer for about 10 minutes or until liquid is absorbed. Add water if necessary.