Smoked Duck Breasts with
Maple Glazed Fall Fruit
Quick Info
Prep Time15m
Cook Time40m
Serves6
CategoryPoultry
For the grill: 3 Pecan or Maple Wood Chunks, 1 poblano pepper
Decadent duck breast, with a harmonious blend of sweet, savory, and smoky flavors, catches the eye and wins the palate. This dish is perfect for a special celebration, date-night dinner, or a weeknight dinner.
Prepare the Duck
- 4 (6 oz) duck breaks
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 2 teaspoons steak seasoning
- 1 teaspoon Chinese 5-spice blend
- 1 teaspoon sea salt
- 1 tablespoon avocado oil or cooking oil of choice
Glazed Fruit Topping
- 1/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice, or to taste
- 1/2 tablespoon sriracha hot sauce, or to taste
- 1/4 teaspoon Chinese 5-spice blend
- 2 pink lady apple, or apple of choice
- 2 cups red seedless grapes
- 1 poblano pepper
- 1/2 tablespoon avocado oil
- 5 rosemary sprigs
Preparation Instructions
- Using a filet knife, remove and discard the silver-skin from duck breasts. Score the duck breast skin in a crosshatch pattern, being carefully not to cut through to the flesh.
- Mix the smoked paprika, coriander, steak seasoning, and 5-spice then rub it on the flesh side of the duck breasts. Sprinkle 1 teaspoon sea salt, evenly over the duck skin.
- Drizzle seasoned duck breast with avocado oil, and set aside, and refrigerate while the grill comes to temperature.
- In a small bowl, whisk the maple syrup, lemon juice, sriracha and 5-spice; set aside.
- Peel apples and cut into eighths, and place into a large grill-safe skillet. Wash whole grapes, pat dry, and add to apples. Remove seeds from poblano pepper, and chop into small bite-size pieces. Toss apples, grapes, and poblano with avocado oil, and set aside.
- Prepare your Primo Ceramic Grill for 300°F two-zone cooking. Ten minutes before cooking place a Primo’s Half-Moon Griddle above the hot zone, flat side up.
- Add 3 wood chunks to the hot zone; cherry, maple or pecan are recommended. The Hot Zone holds the coals. The Cold Zone had no coals in the firebox.
Cooking Instructions
- Place the skillet with the fruit and peppers on the cold zone. Place the duck, skin side down on the griddle over the hot zone. Smoke the duck, with the lid down, for 16-20 minutes, or until the duck skin is crispy Tip: brush duck with the rendered duck fat a few times.
- Turn the duck over and continue to cook, for 2 minutes or until the temperature has reached 133°F to140 °F. Rest the duck breasts for 7-10 minutes.
- Meanwhile, with BBQ gloves on carefully move the fruit and poblano skillet to the hot zone, and the griddle to the cold zone.
- Mix the maple syrup, lemon juice, sriracha, and Chinese 5-spice blend, and toss with fruit and poblano. Stir the fruit every 4 minutes until apples are just slightly soft but not cook through. The rendered duck fat, on the griddle, is a delicious way to add flavor to blanched potatoes, rice, veggies or cooked pasta!
- To serve: slice the smoked duck breasts and place on a bed of duck fat tossed pasta or rice. Arrange the glazed fruit and poblano on the outer edges of the serving plate. Garnish with fresh rosemary and lemons.
Chef's Notes
- Leftover duck breast and pasta can be reheated in the microwave or served cold as a salad.
- Smoked Duck Breasts with Apples, Grapes, and Poblanos may look fancy but it is a quick and easy weeknight recipe that can be made in under 1-hour!
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