Smoked Duck Breast with Jalapeno Glaze
Ingredients
- Brine:
- 1/2 cup salt
- 1/2 cup sugar
- 1/2 gallon water
- 4 duck breasts, skin on
- 2 Tbs. orange marmalade
- 1/2 cup highly-reduced chicken or duck stock
- 1 Tbs. Tabasco jalapeno sauce
- 2 oz. Cointreau, Grand Marnier or triple sec liqueur
- 1/2 cup orange juice, strained
- 1/8 tsp. salt
Instructions
- 1
Brine the duck breasts in the refrigerator, for four to eight hours in the brine solution. Afterwards, dump the brine and rinse the duck breasts well.
- 2
Using an outdoor cold smoker at about 100 degrees, smoke the duck breasts for 30-45 minutes. Or use a stovetop smoker.
- 3
Combine all ingredients except the duck breast in a small saucepan over medium low heat. Bring to a boil and reduce to a simmer. Simmer until thick enough to remain in an upside-down spoon for a second or two.
- 4
Brush the duck breast lightly with the sauce. Sprinkle with a little salt and pepper. Roast in a preheated 450-degree oven until just a blush of pink remains at the center--about 15-20 minutes.
- 5
Spoon some of the sauce on the plate. When the duck breast is ready, slice it on the bias about 1/4 inch thick. Fan out the slices on the plate and serve.