Divine Smoked Duck Breast And Roasted Apples Recipes
DIVINE SMOKED DUCK BREAST AND ROASTED APPLES
This is my go-to recipe when I want to impress somebody but don't have really time, so it's a really easy and quick recipe and yet very tasty!
Provided by Pauline S.
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Reduce the apple juice until only 50 ml remains.
- Cut the apples in four quarters and then in thiner slices (french fries style) but leaving on every slice one side with the skin of the apple.
- Heat the butter in a pan and roast the pieces of apple. Add in sugar and lemon juice. .
- Remove from heat and let cool.
- Add in the boiled apple juice and honey, then mix with the apples. I use the Leatherwood Tasmanian Honey that is more consistent and stronger in taste than regular honey (like Acacia).
- Chop the hazelnuts and grill them in a fat-free pan until they start to smell. You can substitute hazelnuts for pinenutes (no need to roast them).
- Peel the shallot, slice it into small cubes and mix with the balsamic vinegar, olive oil, salt and pepper to taste. Season the young lettuce with this vinaigrette. Add on top of the lettuce the slices of roasted apples and smoked duck breast. Personally I add in my plate a little bit of the juice cooking from apples as well because I find it delicious. Top everything with roasted hazelnut or pinenutes.
Nutrition Facts : Calories 568.6, Fat 35.1, SaturatedFat 9.2, Cholesterol 26.7, Sodium 144.1, Carbohydrate 63.7, Fiber 12.6, Sugar 42.7, Protein 10
GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS
Steps:
- Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
- Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.
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SMOKED DUCK BREASTS WITH APPLE-BRANDY CARAMEL RECIPE
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- Using a sharp knife, score duck skin in a crosshatch pattern at 3/4-inch intervals, about 1/8 inch deep (being careful to avoid cutting into meat). Sprinkle duck breasts with 1 tablespoon salt, and chill, skin sides up, uncovered, 8 hours or overnight.
- Place 15 charcoal briquettes in an even layer in a chimney starter; light briquettes. Once briquettes are covered with gray ash, use tongs to transfer 5 briquettes to one side of bottom grate of grill. Place 1 oak chunk on top of charcoal, and insert top grill grate. Cover and adjust vents to bring internal temperature to 85°F to 95°F.
- Fill a rimmed baking sheet with a single layer of ice cubes. Place duck breasts, skin sides up, on a wire rack, and set rack over ice. Place baking sheet with duck on top grill grate over unlit side of grill. Cover and smoke duck, maintaining temperature of 85°F to 95°F (adding more briquettes if necessary to maintain temperature) and allowing duck breasts to become infused with smoke flavor, about 20 minutes. Remove duck breasts from grill, and set aside.
- Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt. Stir in sugar and remaining 1/2 tablespoon salt. Cook, stirring occasionally, until sugar melts and forms a golden caramel, 5 to 6 minutes. Reduce heat to medium, and carefully add duck stock. (Caramel will initially seize up and splatter.) Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.
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