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Smoked duck
What goes great with duck? Yes, sweet apples!
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Ingredients
- 1 duck breast with fat cover (without skin)
- 1 apple
- 1 teaspoon of cinnamon
- 1 tablespoon brown sugar
- butter
- smoked fleur de sel
- black pepper
TiGER FiRE Accessories
Ingredients
- 1 duck breast with fat cover (without skin)
- 1 apple
- 1 teaspoon of cinnamon
- 1 tablespoon brown sugar
- butter
- smoked fleur de sel
- black pepper
TiGER FiRE Accessories
Preparatory work:
- Heat your Tiger Fire Kamado BBQ indirectly to 120 degrees Fahrenheit. Also place the skillet on the BBQ to preheat.
- Remove the duck breast from the refrigerator. Cut off the fat cap so that you get a square pattern. This allows the smoke to penetrate the meat better. Rub the fat cap with the fleur de sel.
- Peel the apple and remove the seeds. Cut the apple into thin slices.
Let's cook!
- Throw a piece of cherry smoke wood into the hot charcoal and smoke the duck breast to an internal temperature of 48 degrees Fahrenheit.
- Add the butter to the skillet and gently cook the apples. Halfway through cooking, add the cinnamon and sugar to make the apples sweet and sticky.
- When the apples are cooked and the internal temperature is reached, remove everything from the BBQ and heat your kamado to 250 degrees Celsius with the cast iron grill accessory.
- Sear the duck breast on both sides to an internal temperature of 56 degrees Fahrenheit. Remove the duck breast from the barbecue and let it rest under aluminum foil for 10 minutes.
- Thinly slice the duck breast and sprinkle with some fleur de sel and freshly ground black pepper. Serve the duck with the apples and add some greens to your lick.
Suggestion
- You can make this dish as an appetizer and a main course.... and if you cut everything smaller even as an appetizer with some extra jam.
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