Applewood Smoked Duck Breast with Raspberry Butter and Pecan Relish

posted by Pat T 11-03-98 6:42 AM

Applewood Smoked Duck Breast with Raspberry Butter and Pecan Relish
First place winner - Main dishes
By Marcia Ricchio

2 (8 oz.) duck breasts with skin
Applewood chips - soaked in water for at least 30 minutes

Raspberry Sauce:
1 medium shallot
1-1/2 cups white wine
1/2 cup heavy cream
1/4 lb. Butter
2 tsp. Raspberry puree
Fresh raspberries

Sweet Tomato Pecan Relish:
1 large tomato; peeled seed, and diced
1 cinnamon stick
1 bay leaf
1/4 cup pecan halves
3/4 cup apple cider vinegar
1/4 cup sugar

Prepare relish first by reducing over high heat all ingredients in saucepan by 3/4. Set aside.

Start charcoal grill, when coals are ready add soaked wood chips. Meanwhile in saute pan sear duck skin until crisp.

Reserve duck breast for smoking. After discarding fat from pan, saute shallot until tender. Add white wine and reduce by 3/4.

Add heavy cream and reduce by 1/2. Remove from heat and fold in butter briskly.

Add raspberry puree and stir. Smoke duck breast to medium - medium/well temperature.

To serve: Layer sauce on bottom of large plate. Slice duck lengthwise thinly on bias. Place a dollop of pecan and sweet tomato relish on plate and fan duck breast over the relish and sauce. Finish by garnishing with cinnamon stick and fresh raspberries.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line