Smoked Duck Breast with Spiced Cranberry Chutney

Pair with Buchignani Ranch Carignane or Dusi Ranch Zinfandel.

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  • 1½ quarts Water
  • 2 cups Sugar
  • 2 cups Salt
  • 2 Fresh Bay Leaves, torn
  • 1 Yellow Onion, quartered
  • ½ ounce Fresh Thyme
  • 5 cloves Garlic, cracked
  • 1 gallon Ice
    Smoked Duck Breast

  • 12 Duck Breasts, cleaned
  • 1 recipe Brine
    Spiced Cranberry Chutney

  • ½ teaspoon cumin, ground
  • ½ teaspoon dry ginger, ground
  • 6 whole cloves
  • 2 cinnamon sticks
  • 1 tablespoon fresh ginger, grated
  • 4 pieces orange zest, ½” x 2″
  • 1½ cups of orange juice
  • 1 cup dark brown sugar
  • 3 tablespoons cider vinegar
  • 12 oz. fresh cranberries



  • Bring all of the ingredients with the exception of the ice to a rolling boil
  • Whisk well to ensure that the salt and sugar are dissolved
  • Pour the brine over ice to cool
  • Stir well to ensure that all of the ice is melted
    Smoked Duck Breast

  • Place the duck breasts in a non reactive container and cover with brine
  • Weigh the duck breasts down with a plate
  • Refrigerate the brining meat for 2 days
  • Remove the duck breasts from the brine and gently rinse under cold running water. Make sure to rinse the duck to the point where you no longer feel a syrupy residue, then gently squeegee (with your hand or the dull side of a chef’s knife, run it firmly along the skin until moisture appears, wiping off the moisture, repeating until the moisture no longer appears) any additional water from the duck breast
  • Dry the duck breasts thoroughly with paper towels and lay out on a sheet tray lined with parchment, skin side up
  • Place the sheet tray in the refrigerator and refrigerate the duck breasts uncovered for 12 hours
  • Preheat a smoker to 150F fueled with cherry wood chips
  • Lightly grease the trays of the smoker with the pan spray
  • Lay the duck breasts, flesh side up, on the smoking trays and place in the smoker
  • Smoke for 3 hours
  • In the last fifteen minutes of the duck breasts smoking, preheat the oven to 350F
  • Remove the duck breasts from the smoker and transfer to the oven for 7-10 minutes until they reach a temperature of medium
  • Remove the duck breasts from the oven and allow to cool to room temperature prior to refrigerating
    Spiced Cranberry Chutney

  • Combine spices, orange zest, and orange juice in saucepan with a heavy bottom
  • Reduce over medium heat until orange juice is slightly thickened
  • Add sugar and continue cooking until syrupy
  • Add vinegar and cranberries; cover and simmer for 10 – 15 minutes
  • Serve at room temperature; It will keep well in the refrigerator

To Serve

  • Crostini, made from Sourdough Baguette
  • Smoked Duck Breast, sliced
  • Maldon Salt
  • Chervil
  • Put a dollop of chutney followed by a slice of duck breast on the crostini. Garnish with maldon salt and a chervil.

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