I am in love with Smoking duck. The flavor imparted by the smoker is so amazing.
A game changer for me was finding that WHOLE FOODS carries duck breasts. The duck breasts come frozen. Therefore, you need to plan a good day in advance in order to have them ready for smoking. I used these duck breasts for my recent post – a DUCK TAMALE. I also have made some more unique duck dishes including this ROAST ASIAN DUCK and this DUCK BEET RISOTTO.
There are two main components to making this delicious Smoked Duck with Cherry Sauce. Does the name give it away? There is the duck and the cherry sauce. Both steps are easy to develop. The duck is spiced simply with TRAEGER’S CHICKEN SEASONING and thrown on the smoker. The cherry sauce is made with 10 ingredients. The surprising ingredient is a dried arbol chili. The sauce has a sweet start and a little kick on the back end.
When you make a recipe using your smoker, you have plenty of time to work on your sides. I roasted multi-colored carrots and grilled spring onions. Each of these sides provided good color to the dish. I also roasted zucchini and cooked corn on my grill The sides were rounded out with cheesy polenta.
The cherry sauce ingredients.
The making of the cherry sauce.
The Smoked Duck with Cherry Sauce Plated.
The Recipe
Smoked Duck with Cherry Sauce
Ingredients
Smoked Duck
- 12 Whole Duck Breasts
- 2 Tbsp Traeger Chicken Seasoning
Cherry Sauce
- 1/4 Cup Sugar
- 1/2 Cup Red wine vinegar
- 1/2 Cup Red wine
- 1 Cup Chicken broth
- 2 Tsp Ginger powder
- 1/8 Tsp Cayenne pepper
- 1 Tsp Salt
- 2 Tbsp Butter
- 1/2 Lb Cherries, pitted
- 1/4 Lb Blackberries, diced
Instructions
Cherry Sauce
- Put sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Next, add the red wine and chicken broth and simmer briskly until reduced and coats a spoon, about 5 minutes. Stir in ginger, cayenne and teaspoon salt. Add in the berries and cook down until desired consistency.
Smoked Duck
- Liberally apply the seasoning to the duck. Add to your smoker and cook slowly so plenty of smoke gets infused into the duck. Assemble the dish and pour as much of the sauce on the duck as you like.Serve and enjoy!
Equipment
- Smoker
Responses
comments – I answer every one.
What temperature and around how long should I smoke the duck?
You will cook the duck between 225 – 250 degrees. I went for a medium rare which is 13- – 135 degrees. This took about 75 minutes. I hope you try this and love the recipe.
Thanks Peter. Trying it this week, hoping to duplicate the smoked duck recipe from a defunct dive Planet Wayside here in Hamilton Va
Love it. I am sure you will nail it. The smoke kissed the duck perfectly. You don’t need to overdo the smoke. Let me know how it turns out?
You list butter in the ingredients but never show where it is incorporated in the assembly.
Sorry about that Val and thanks for stopping by. The butter is added at the end of the sauce making. It provides a final emulsification to the sauce. Let me know if you try this recipe and how it turns out.