Maple smoked duck breast with sweet and sour salpicon of apples recipe

Maple Smoked Duck Breast with Sweet and Sour Salpicon of Apples recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Maple Smoked Duck Breast with Sweet and Sour Salpicon of Apples recipe, a delightful combination of flavors that will tantalize your taste buds. This recipe showcases succulent duck breast, expertly smoked with maple wood to enhance its rich and savory profile. The dish is elevated by a vibrant salpicon of apples, which adds a refreshing and tangy element to complement the smoky duck. Perfect for special occasions or a gourmet meal at home, this recipe promises a unique and unforgettable dining experience.

Keywords: Maple smoked, duck breast, sweet and sour, salpicon of apples, gourmet

Maple smoked duck breast with sweet and sour salpicon of apples recipe details

Maple smoked duck breast with sweet and sour salpicon of apples recipe, recipe Rating: 4.9
Number of votes:149

Ingredients

One 10- to 12-ounce duck breast, split and trimmed

4 ounces maple syrup

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 teaspoon chopped fresh marjoram

Salpicon of Apples

2 large apples – peeled, seeded, and cut into small dice

2 Tablespoons each red, green, and yellow bell pepper, cut into brunoise

1/4 cup raspberry vinegar

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon chopped fresh parsley

Instructions:

From the Kitchen of Chef Craig Hartman

Combine maple syrup, kosher salt, black pepper, and marjoram and marinate breasts overnight. Sear duck breasts, skin side down, over medium heat until dark brown and most of the fat is rendered out. Using a home smoker, smoke breasts, flesh side down, over hickory wood for 20 minutes. Do not allow temperature to rise over 200 degrees. Cool and slice thin on the bias against the grain.

Salpicon of Apples: Combine all ingredients. Place 3 ounces of apples on plate and flatten to make a bed for the slices of duck. Sprinkle extra chopped parsley around edge of plate and serve.