A rich duck and earthy flavour make this the perfect plate of comfort for those Spring and Autumn days where the weather is on such a fine line, as the chestnut provides a hearty but still light glaze.
Smoked Duck Breast in a Chestnut Praline Syrup
Ingredients
Duck
Praline Syrup
Instructions
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Soak 2 cups of applewood or cherrywood chips in water for 30 to 45 minutes. In a small bowl, combine the salt, the sugar, the thyme, rosemary and 1 tsp pepper. Sprinkle the mixture over both sides of the duck breast and rub in gently. Place a rack on a baking try, put the duck breasts on the rack, cover with cling film and place in the fridge overnight.Keep the duck refrigerated throughout the overnight cure, as written, and position the rack over a tray that can contain any raw juices.
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Lightly chop the pecans and chestnuts until they are smaller in size but not too fine. In a saucepan, add the dark corn syrup, dark brown sugar, and water. Raises the heat to medium and bring to a boil for 1 minute. Stir in the nuts and allow the mixture to bubble for a further 1 minute. Remove from the heat and add the vanilla. The syrup will thicken as it cools, so ensure you bring it back up to serving temperature when required.Hot sugar syrup can cause severe burns and remains hot for longer than its appearance suggests. Stir carefully and allow it to cool away from the edge of the work surface.
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This, or any extra syrup can be stored in mason jars with lids. You can strain the nuts from the syrup or leave them whole. As they sit in the syrup, they will infuse more and more of their flavour. This syrup can be kept in the fridge for up to 3 weeks.
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At least 30 minutes prior to grilling, remove the duck breast halves from the fridge and pat dry with kitchen roll.Discard the kitchen roll after drying the raw duck and wash hands and contacted surfaces before handling cooked food or the serving syrup.
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Prepare a charcoal or gas bbq for smoking over high heat; the temperature inside the grill should be 200 to 220°C. If using charcoal, bank the lit coals on either side of the grill bed to form a valley, leaving a strip in the center without heat. Place a drip pan in the center strip and fill the pan with water. Add the 2 cups wood chips to the fire just before grilling.Set up the indirect zone before the duck goes onto the grill and keep the barbecue outdoors in a well-ventilated area. Expect flare-ups when rendered duck fat reaches direct heat.
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If using gas, fill the smoker box with up to 2 cups wood chips, then preheat the grill. Turn off 1 or more of the burners to create a cooler zone and hence use an alternative indirect process. Brush and oil the grill grate prior to starting.
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Place the duck skin side down, on the grill over the indirect heat area. Cover the grill and cook the duck for approximately 20 minutes. Move the breasts over the coals and cook for approximately 5 minutes to crisp the skin. The breasts should be medium rare at this point.Treat the times as guides and check the thickest part with a clean probe thermometer. If serving duck pink, use appropriately sourced duck and make an informed doneness choice; otherwise continue cooking until thoroughly cooked through. Watch closely during the final direct-heat stage because rendered fat can flare.
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Transfer the duck to a platter and serve hot or at room temperature with the warmed syrup over the top.Rest briefly before slicing so the juices settle, and use a clean platter rather than one that held the raw duck.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 933.08kcal
- % Daily Value *
- Total Fat 39.56g61%
- Saturated Fat 6.94g35%
- Sodium 285.58mg12%
- Potassium 365.97mg11%
- Total Carbohydrate 105.74g36%
- Dietary Fiber 3.32g14%
- Sugars 25.67g
- Protein 45.24g91%
- Calcium 84.64 mg
- Iron 7.10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
