Directions:
- For the duck:.
- Soak the wood chips in water for about 1 hour.
- Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
- Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
- Remove and let the duck rest for 3-5 minutes before serving.
- For the Port Wine Reduction:.
- In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
- Reduce the wine to 1/2-3/4 until thickened.
- Removed from heat and reserve. Keep warm and serve over the duck.
- Bon Appetit!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.48 Kcal (1836 kJ) | ||
| Calories from fat | 29.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 5% | |
|---|---|---|---|
| Cholesterol | 63.91mg | 21% | |
| Sodium | 68.5mg | 3% | |
| Potassium | 591.22mg | 13% | |
| Total Carbs | 37.88g | 13% | |
| Sugars | 23.23g | 93% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 18.09g | 36% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 4.8mg | 27% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 142.85 Kcal (598 kJ) | ||
| Calories from fat | 9.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 5% | |
|---|---|---|---|
| Cholesterol | 20.82mg | 21% | |
| Sodium | 22.32mg | 3% | |
| Potassium | 192.61mg | 13% | |
| Total Carbs | 12.34g | 13% | |
| Sugars | 7.57g | 93% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 5.89g | 36% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 1.6mg | 27% | |
| Calcium | 13.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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