With its beautifully golden skin, its lovely layer of fat, and its juicy flesh, duck breast is a dish that will satisfy everyone.
Ready in just under a few minutes (and that includes the resting of the cooked meat), this recipe is perfectly suitable for all occasions! With this sweet and savoury sauce, the flavour of the duck breast is enhanced.
Equipment
Ingredients
- Pork shoulder (1kg)
- RUB : VINEGAR TOUCH
- For the sauce :
- 1 cup of apple cider vinegar
- 1 cup of beer
- 3 cups BBQ sauce
- 1 tablespoon of Worcestershire sauce
- RUB : VINEGAR TOUCH
- 2 teaspoons of crushed red pepper flakes
The steps
Etape 1 : préchauffez le kamado
Preheat the grill to 425 °F - 220 °C using the direct heat feature: install the cast iron half-moons.
Step 2 : prepare the meat
Score the skin of the duck breast and cook it on the grill part of the casserole.
Etape 3 : préparez la farce
Skin side down first, until it is nicely golden. Turn the duck breast over and cook to your liking (rare or medium). Close the lid of the kamado QUATRO and grill until they are lightly golden (about 5 to 8 minutes). Turn the duck breasts and grill again until an instant-read thermometer inserted into the thickest part of the breast reads 165°F - 74°C, about 10 to 12 minutes more.
Step 4: sear the meat
In the same pan, remove the excess fat (but keep a little for flavour). Add the finely chopped shallot and sauté for a few minutes over medium heat. Deglaze with red wine and balsamic vinegar. Let it reduce slightly. Add the blueberries, honey, and chicken stock. Let it simmer over low heat for 5 to 10 minutes, until the sauce thickens and the blueberries burst. Season with salt and pepper to taste. For a creamier sauce, you can add a knob of butter at the end of cooking and stir until it melts.
Step 5: serve
Slice the duck breast thinly and generously drizzle with blueberry sauce. Serve with vegetables or sautéed potatoes..
Smoking a duck breast is a culinary technique that adds depth and unique aromas to the meat. Here are some good reasons to smoke your duck breast:
1 - Enhancement of flavours : smoking adds a subtly woody and slightly robust flavour to the flesh of the duck breast. This technique creates smoky and complex aromas that pair perfectly with the natural richness of the duck.
2 - Preservation : smoking is a traditional method of preservation, as smoke has antibacterial properties. Although it does not replace modern refrigeration, it allows for a slight extension of the shelf life of the duck breast while infusing it with flavours.
3 - Enhanced texture : cold smoking, in particular, refines the texture of the duck breast, making it more melting. It offers a slightly different chew and gives a result close to fine charcuterie, often compared to dried duck breast.
4 - Culinary originality : smoking a duck breast allows you to add a touch of originality to your dish. It’s a way to surprise your guests with a homemade preparation that stands out from more traditional cooking methods.
5 - Versatility : a smoked duck breast can be used in a wide variety of dishes: thinly sliced as a starter, in salads, on toast, or as an accompaniment to a main course. The smoky flavour adds a new dimension to all these preparations.
6 - Taste customization : by choosing the wood for smoking (beech, apple, oak, etc.), you can customize the aromas according to your preferences. Each type of wood brings a specific nuance to the meat, allowing you to adapt the smoking to your personal taste.
7 - Gourmet aspect : smoking is a technique that brings a sophisticated aspect to your cooking. A homemade smoked duck breast can easily find its way onto the table of a fine dining restaurant, transforming a meal into a more refined experience.
In summary, smoking a duck breast is not only a way to add original flavours, it is also a way to transform the texture, extend preservation, and play with the diversity of aromas for a rich and varied culinary experience.
The kamados
Discover the different models of kamados!