Smoked Duck Breast with Cherry Sauce

Ingredients

• 4 pieces duck breast
• 2 cups cherries
• 1 cup red wine
• 1 tablespoon sugar
• 2 pieces shallots
• 1 teaspoon thyme
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Instructions

1. 1

   Preheat your smoker to 225°F (107°C) using cherry wood for a complementary flavor.

2. 2

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

3. 3

   Rub the duck breasts with olive oil, salt, and black pepper. Let them sit at room temperature for 15 minutes.

4. 4

   Place the duck breasts skin-side up in the smoker and smoke for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

5. 5

   While the duck is smoking, prepare the cherry sauce. In a medium saucepan, heat a tablespoon of olive oil over medium heat.

6. 6

   Add finely chopped shallots to the saucepan and sauté for 3-4 minutes until translucent.

7. 7

   Add the cherries, red wine, sugar, thyme, and balsamic vinegar to the saucepan. Stir to combine.

8. 8

   Bring the mixture to a simmer and cook for 15-20 minutes, or until the cherries break down and the sauce thickens.

9. 9

   Once the duck is done smoking, remove it from the smoker and let it rest for 10 minutes.

10. 10

    Slice the duck breasts thinly and serve drizzled with the cherry sauce.

11. 11

    Garnish with additional thyme if desired and enjoy your elegant lunch!