Hickory Smoked Duck Breast

Hickory Smoked Duck Breast

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Hickory Smoked Duck Breast, Stone Hollow Creamery Chèvre & Alabama Peach, Blueberry Gastrique

Blueberry Gastrique

2 C fresh blueberries
3 T Honey or Agave Nectar
2 T Grenache Vinegar
3 T Port Wine
Lemon Zest

Combine all ingredients in a sauce pan and cook until blueberries pop open, releasing their juice.  Let mixture sit for15 minutes then purée until smooth.  Strain through a fine chinois and set aside.

Over medium heat, slowly render duck fat side of breast in a sauté pan until crispy-about 10 minutes.  Turn and continue to cook for another 2 minutes or until medium rare.  Remove from heat and rest for approximately 7 minutes.

Half and hollow center of peach, fill both halves with chèvre, and roast in 400 degree oven for 7-10 minutes once duck is cooked and is resting.

Slice duck across the meat grain, and serve.

Clifton Holt
Chef Proprietor
Little Savannah Restaurant & Bar

GDA Cooking - June 10, 2013

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