Smoked Duck Breast with Jalapeno Glaze
- 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
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.
Using an outdoor cold smoker at about 100 degrees, smoke the duck breasts for 30-45 minutes. Or use a stovetop smoker.
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.
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.
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.