Delicious Oak Smoked Breast of Duck Recipe
Welcome to the world of culinary art, where creativity knows no bounds. Today, I bring to you a recipe that is sure to tantalize your taste buds, Oak Smoked Breast of Duck with Port Wine Reduction Recipe.
Imagine the perfect blend of tender and juicy duck breast, smoked over oak wood chips and drizzled with a heavenly port wine reduction sauce. The combination of these flavors will transport you to a world of gastronomic delight.
Whether you are hosting guests or preparing dinner for your loved ones, this recipe is the perfect show-stopper. With its stunning visual appeal and gourmet flavors, it’s bound to be a crowd-pleaser on every occasion.
So why not take your cooking skills to the next level and try this recipe out today? Get ready to indulge in a dish that you’ll savor for years to come!
Why You’ll Love This Recipe
Are you looking for a dish to make your taste buds dance with joy? This Oak Smoked Breast of Duck with Port Wine Reduction Recipe offers a delicious, savory, and unique dinner option that will leave you and your guests asking for seconds.
This recipe is perfect for anyone who loves the rich and complex flavors of smoked duck. By smoking the duck breasts over oak chips, it brings out a subtle, sweet smokiness that compliments the richness of the meat. The port wine reduction sauce adds an explosion of bold flavor that elevates the taste experience to new heights. Sweet dried currants, shallots, and bacon lardons combine in perfect harmony with the earthy taste of wild duck.
The crispy skin contrasts with the tender meat inside, creating an explosion of textures that will be sure to please. Your home will be filled with incredible aromas that will tantalize your senses, leaving you anxiously waiting to enjoy the final result.
Whether you are an experienced chef or a beginner in the kitchen, this recipe is easy to follow and produces consistently delicious results. This dish is perfect for a romantic evening meal, family dinner or sharing with friends over good wine.
If you want to impress your guests or simply indulge yourself in a high-end dining experience without having to break a sweat, then try this amazing Oak Smoked Breast of Duck with Port Wine Reduction Recipe. You won’t regret it!
Ingredient List
To make this oak smoked breast of duck with port wine reduction recipe, you will need the following ingredients:
- 2 duck breasts
- 2 tablespoons of finely diced shallot
- 2 tablespoons of dried currant
- 1 cup of port wine
- 1 cup of chicken or duck stock
- 2 teaspoons of brown sugar
- 1/4 cup of bacon lardons
- 2 slices of smoked ham, such as San Mateo
- 1/4 cup of unsalted butter
- Salt and pepper to season the duck breasts
- Oak wood chips for smoking the duck breasts
For the Port Wine Reduction:
- 2 cups of good quality port wine
- Finely diced shallot and garlic to taste
- Duck or chicken stock as needed
- Salt and pepper to taste
Optional garnishes for serving:
- Plum sauce or cherry sauce
- Red wine jus
- Crispy pan-fried mallard duck
The Recipe How-To
Now, let’s delve into the main part of the recipe! In this section, I’ll guide you step-by-step on how to make Oak Smoked Breast of Duck with Port Wine Reduction.
Ingredients
First, gather all the necessary ingredients for the dish:
- 2 smoked duck breasts
- 2 shallots, finely diced
- 1 cup of port wine
- 2 tablespoons unsalted butter
- Salt and pepper for seasoning
- Oak wood chips, soaked in water for an hour
Instructions
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Begin by seasoning both sides of the duck breasts with salt and pepper.
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Heat a pan over medium-high heat and place the duck breasts skin side down. Sear until the skin is crispy and golden brown, then flip over and sear the other side briefly.
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Once both sides are cooked and crispy, remove the duck from the pan and set it aside to rest.
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In the same pan, add your diced shallots and sauté them until they turn translucent for approximately 1 to 2 minutes.
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When your shallots are ready add your port wine to the pan to form a reduction sauce.
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Using a whisk, scrape the bottom of the pan to ensure any brown bits or juices from cooking the duck get incorporated into your sauce.
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Bring port wine to boil, then reduce heat to simmer and cook until sauce thickens slightly (it should coat back of spoon), stirring occasionally for about 10 minutes until it reaches a shiny glaze consistency.
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Once you’ve finished cooking your sauce add in 1 tablespoon of unsalted butter to enhance its flavour.
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Add salt and pepper if desired , then pour your warm sauce over your sliced smoked breast of duck before serving.
Substitutions and Variations
There are a couple of substitutions and variations that you can make to the recipe to suit your preferences. For example, instead of smoked duck breast, you can substitute it with pan-fried chicken breast or even wild duck and serve it alongside a red wine jus.
Tips for Perfect Results
For best results, ensure you’ve seasoned your duck breast prior to cooking. Additionally, when making your reduction sauce, constantly whisk it to prevent any lumps from forming and to cook the ingredients evenly.
Conclusion
In conclusion, learning how to make Oak Smoked Breast of Duck with Port Wine Reduction is an enriching experience in the culinary world. With our step-by-step guide and recommendations on ingredient alternatives, this dish will surely elevate any meal.
Substitutions and Variations
If you’re looking to mix up the flavors in this recipe, there are a few substitutions and variations you can try out. For example, instead of duck breast, you could opt for chicken breast or even another type of poultry like wild mallard duck.
If you’re not a fan of port wine, don’t worry – you can still make a delicious reduction sauce using red wine or merlot instead. For a sweeter twist, try making a plum or cherry sauce to pair with the smoked duck breast.
For some extra texture and flavor, consider adding some crispy bacon lardons or sun-dried tomatoes into the sauce. If you’d like to make the dish a bit heartier, sauté some mushrooms and serve them alongside the duck breasts.
If you don’t have access to an oak smoker, you can still achieve a similar flavor by pan-frying the duck breasts with some smoked ham or using smoked paprika to season them. Finally, if you’re short on time but still want to enjoy this delicious meal, simply skip the oak soaking step and cook the duck breasts plain instead – it will still be tasty!
Serving and Pairing
When it comes to serving and pairing smoked duck, there are endless possibilities that will transform your meal into a culinary masterpiece. Firstly, the oak-smoked breast of duck with port wine reduction recipe pairs exceptionally well with earthy sides, like wild rice or roasted root vegetables. The dish’s intense smokiness marries particularly well with the earthy flavor of beetroots or sweet potatoes. Additionally, the mushroom’s woody flavor blends skillfully with the port wine reduction sauce of your smoked duck.
Another classic pairing for smoked duck is fruit. The sweetness and acidity of fruits help balance the powerful flavor of smoked duck while also adding a refreshing component to your plate. Quince, apple, pear, figs, and cherries can all complement the smokiness and fatty flavors present in this dish. For that reason, adding some plum or cherry sauce to your pan-seared duck would definitely enhance it.
Lastly, if you prefer a lighter option when it comes to wines, I recommend merlot or pinot noir to pair with your smoked breast of duck with port wine reduction. Those wines will nicely balance the rich and heavy flavors of your dish without overpowering them.
To sum up, serving and pairing the oak-smoked breast of duck with port wine reduction dishes provides an exciting opportunity to take your dining experience to another level. By using earthy sides or fruity notes alongside wines like merlot or pinot noir, you can create an excellent balance that will leave a long-lasting impression on your palate.
Make-Ahead, Storing and Reheating
This Oak Smoked Breast of Duck With Port Wine Reduction recipe can be made ahead of time to save you some time on the day of serving. Once the duck breasts are cooked, let them cool down to room temperature and store them in an airtight container in the fridge for up to 2 days.
To reheat the smoked duck breasts, preheat your oven to 350 degrees Fahrenheit. Remove the duck breasts from the fridge and let them sit at room temperature for 20 minutes. Arrange the smoked breast of duck in a baking dish and cover with foil. Heat in the oven for 10-12 minutes. The foil will help prevent any moisture loss and keep the smoked duck juicy.
When reheating, be sure not to overcook the smoked breast of duck as it can dry out quickly if left in the oven too long.
The port wine reduction sauce can also be made ahead of time and stored in an airtight container in the fridge for up to a week. Reheat it on low heat in a saucepan over medium-low until warmed through. If it’s too thick, add a splash of red wine jus or water to thin it out.
By making ahead and storing this dish properly, you’ll have a delicious meal that’s ready to go whenever you’re ready to serve it.
Tips for Perfect Results
To ensure that your Oak Smoked Breast of Duck With Port Wine Reduction Recipe turns out perfect, here are some helpful tips that I recommend following.
First and foremost, make sure you properly season your duck breasts with salt and pepper before searing them in a hot pan. This will enhance the flavor of the dish and also give it a nice crispy texture.
When soaking the wood chips to smoke the duck breasts, use water that has been boiled and then allowed to cool for optimal results. Additionally, be sure to fully soak the wood chips for at least an hour before using them.
To achieve an even cook on your duck breasts, try to choose breasts that are uniform in size. If they vary in thickness, consider pounding the thicker portions slightly to help even out the cooking time.
When making the Port Wine Reduction sauce, make sure you finely dice the shallot and bacon lardons and sauté them until they are browned. This will add depth of flavor to the sauce and create a savory base for the port wine reduction.
Finally, when serving this dish, consider pairing it with a nice Merlot or red wine jus as well as dishes like wild rice and sautéed mushrooms. These flavors complement the oak smoked duck breast and port reduction sauce perfectly.
Bottom Line
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I hope this Oak Smoked Breast of Duck With Port Wine Reduction recipe has inspired you to get creative in the kitchen and try something new.
With its rich and complex flavors, the dish is an exceptional choice for entertaining guests, date nights, or just treating yourself to a delicious meal. The combination of oak smoked duck breast and port wine reduction truly elevates this dish to another level.
By following my tips and techniques, you can create a spectacular dish that will impress anyone who tastes it. Serve it with a side of roasted vegetables or mashed potatoes, and you have a meal that is fit for any occasion.
So next time you’re in the mood for something special, why not try making this incredible smoked duck breast with port wine reduction recipe? Trust me, it’s worth the effort.
Oak Smoked Breast of Duck With Port Wine Reduction Recipe
Ingredients
FOR THE DUCK
- 1 duck breast
- 1 duck breast
FOR THE PORT WINE REDUCTION
- 3 cups port wine
- 1/4 cup dried currant
- 1 large shallot (finely diced)
Instructions
- For the duck:
- Soak the wood chips in water for about 1 hour.
- 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.
- Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
- Remove and let the duck rest for 3-5 minutes before serving.
- For the Port Wine Reduction:
- In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
- Reduce the wine to 1/2-3/4 until thickened.
- Removed from heat and reserve. Keep warm and serve over the duck.
- Bon Appetit!