Smoked Duck & Raspberry Sauce

Ordinary Out of the

OOO by Kate Krukowski Gooding
Smoked Duck in a Raspberry Sauce
The first time I tested this recipe my brother had just given me a couple fresh ducks. I love cooking fresh, which is something we can’t do in New England all the time. The second time I purchased ducks from a local market to test the difference. The fresh ducks were moister, so I adjusted the recipe to provide a little more moisture.

You don’t have an electric or charcoal smoker? You have two other options. First heat your grill on medium. Soak 1 cup of apple wood chips in water for an hour, drain and wrap in heavy aluminum foil. Cut 5 slits across the top and place in bottom of grill and close cover. When grills smokes, place the duck on a greased grill and smoke for 20 minutes; turn over and smoke another 10 minutes for a medium center. The other option I use (and this is not cheating) especially in the dead of winter at 19 below zero, is put one drop of liquid smoke in the marinade and 1 drop in the sauce.

Smoked Duck in a Raspberry Sauce

Marinade

Ingredients
2 ¾ -pound duck breasts
Salt and freshly ground pepper
1 cup Cabernet Sauvignon
2 tablespoons raspberry vinegar

Directions
1. Pat duck dry. Salt and pepper both sides.
2. Combine wine and vinegar in a sallow bowl.
3. Marinade duck for 6 hours in refrigerator before smoking.
4. Smoke in electric smoker on 225º for 45 for a medium center.*

Sauce

Ingredients
2 tablespoons unsalted butter
1 shallot, minced
¼ cup dry white wine
½ cup ruby port
2 tablespoons seedless raspberry preserves
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
½ cup raspberries
Salt and freshly ground pepper

Directions
1. Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes.
2. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes.
3. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth.
4. Add the raspberries and cook, whisking gently to break up the berries.
5. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.

Remove duck from smoker, let rest 5 minutes. Slice on the diagonal and serve on warm plate with sauce.

Wine Suggestion A light bodied Zinfandel or a Shiraz/Syrah

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You can find Kate Gooding's book,
Black Fly Stew - Wild Maine Recipes
at Foodie's Emporium! Click here.
For more great books for foodies Click here.

Kate has published three cookbooks and currently is working on her next two in the Black Fly Stew series – one featuring Grass-fed Lamb and Wine Pairings and another that carries an international flair. More information at www.blackflystew.com

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Comments

[Jan Hefferin]

1.

I am looking forward to trying out this recipe and sharing it with the members of my community, PantryConnection.com. I love duck and imagine the sweetness from the raspberry sauce will enhance the duck's natural flavors. Sounds delicious!

Jan ~ Founder, PantryConnection.com