Smoked Duck Breast with Cherry Glaze

Ingredients

• 2 duck breasts (about 12-14 oz each), skin on
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup pitted fresh or frozen cherries
• 1/4 cup red wine vinegar
• 2 tbsp brown sugar
• 1 tbsp fresh thyme leaves, chopped
• 1 tsp Dijon mustard
• Pecan or apple wood chips, for smoking

Instructions

1. 1

   Score the duck skin in a crosshatch pattern, being careful not to cut into the meat; pat breasts dry thoroughly.

2. 2

   Combine salt, pepper, and garlic powder; season both sides of the duck breasts generously.

3. 3

   Prepare your grill for indirect smoking at 250°F (120°C) using wood chips for smoke; place duck breasts skin-side up on the grates.

4. 4

   Smoke for about 60-75 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

5. 5

   While duck smokes, combine cherries, red wine vinegar, brown sugar, thyme, and Dijon in a small saucepan; simmer until cherries soften and sauce thickens slightly, about 10-15 minutes.

6. 6

   Once duck reaches target temperature, remove from smoker and increase grill heat to high direct heat; sear duck skin-side down for 3-5 minutes until crispy and golden.

7. 7

   Flip and sear meat-side down for 1-2 minutes; brush with cherry glaze during the last minute of searing.

8. 8

   Remove duck from grill, rest for 10 minutes, then slice against the grain and serve with remaining warm cherry glaze.

9. 9

   For extra crispy skin, prick the skin several times with a fork before scoring and seasoning.