Smoked Duck Breast With Ancho Cranberry Jam
It’s no secret that smoking a duck can be difficult to do. We’ll even be the first ones to admit it, a duck breast can be intimidating to smoke. But that’s no problem! Follow along to learn how to smoke a duck the right way. Our Smoked Duck Breast with Ancho Cranberry Jam recipe is a winner all year round. We’ll go over all the important steps you need to take when preparing this exquisite dish to make sure you look like a true chef at your next gathering.
Before anything, let’s talk duck. Duck meat is super rich and bold in flavor. If you haven’t made it before, you might think its as easy to make like chicken. But that’s where you’re wrong. The flavors are completely different! In a way, duck meat is most similar to beef. Maybe that’s a little weird of a comparison for it being a bird, but it’s the truth! You’re just going to have to try this smoked duck to see for yourselves.
First off, you’re going to want to prep the duck and let it marinate for at least 30 minutes while you get the smoker ready. This part is crucial and makes the world of a difference when it’s seasoned with Dickey’s Foo Foo Powder. Although this smoked duck is important, the real magic doesn’t start until we start making the sauce. The best sauce for duck is this ancho cranberry jam. It’s exactly what you think, sweet with a little bit of spice. The best part is you get to combine the chilies with the cranberries yourself like a pro! You’ll be amazed with this cranberry sauce when the flavors explode in your mouth. If you’ve been looking for sauce for duck breast recipes, it’s safe to say this one is a winner.
Once you remove the duck from the smoker, you are about to do something that will blow your mind. Heat up a saucepan and add oil to brown the both sides of the duck! This makes for a crispy skin while the inside remains soft, tender, and juicy. You can’t go wrong with this duck breast recipe, especially with the ancho cranberry sauce. It makes a world of a difference!
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Trim any excess fat from the sides of the duck breast. Season both sides of the duck breast with Dickey’s Foo Foo Powder. Let the duck breast marinate for 30 minutes while you heat the smoker.
Heat smoker to 165° with cherry wood/pellets.
Place duck breast fat side down in the smoker and cook for 60 minutes. Target internal temperature is 145-150°F.
While duck is smoking, heat your oven to 350° F. Place the 3 ancho chilies on a small sheet of foil and place in the middle of the oven for 3-4 minutes. The chili will puff up and the skin will darken. Do not allow to burn.
Remove the chilies from the oven and let cool at room temperature. The skins will become crisp. Break the stem off from the chili and remove all seeds.
Chop the peppers up with a knife or in a food processor into 1/8 inch pieces.
Combine chopped chilies with cranberries, brown sugar, Dickey’s Caribbean Chipotle Rub and water in a sauce pot and cover with lid. Place over a medium flame and simmer until cranberries have burst and the sauce has thickened.
Remove the duck from the smoker. Heat a saute pan over a medium high flame and add oil. Place duck breasts down into the oil and slow sear and render the fat from the breast.
Once the fat become medium brown in color, flip the breast and sear the meat for 20-30 seconds. Remove the breasts from the pan and allow to rest at room temperature for 3-4 minutes.
Slice the breasts crosswise with the fat up. Place on a plate or plate and top with the ancho cranberry sauce. Serve with remaining sauce on the side.