Smoked Duck with Mango Pineapple Salsa

6:29 PM, Jul 16, 2013   |    comments
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1 8 oz Duck breast
½ tsp vanilla
½ tsp cinnamon
¼ ea fine minced shallot
1 oz canola oil
Mango Pineapple Chutney
½ cup fresh mango medium diced
½ cup fresh pineapple medium diced
½ ea Serrano pepper fine diced
1 tsp fine diced red onion
½ cup red wine vinegar
½ cup sugar
2 tbs olive oil


Trim the fat off of the sides of duck leaving it attached to the breast. Score the remaining fat in a checker board design. Mix together the vanilla, cinnamon, shallot and canola oil in a small mixing bowl. Using a brush, cover the duck breast with the vanilla mixture. Using apple wood smoking chips, slow smoke the duck. When the duck reaches 110 deg remove and allow to rest. Bring a heavy sauté pan to a medium high heat, place 1 tsp of olive oil in the pan. Sear the duck, breast side first then the fat side. With the fat still on the bottom, finish cooking the duck in a 350 degree oven until desired temperature is reached. Take out of oven and allow the duck to rest for 5 minutes before cutting.

For the mango pineapple salsa, in a sauté pan place the olive oil and the fine diced red onion. Over high heat, Sautee the onion until it is translucent. Deglaze with red wine vinegar, add sugar and allow reducing over medium heat until syrup is made. Place the mangos, pineapples and Serrano pepper in a metal bowl, pour the hot syrup over the fresh fruit allowing them to marinate in the syrup. Serve at room temperature.


Cut the duck into ¼ inch slices on a bias, fan the duck on a plate. Spoon the salsa around the edge of the duck.

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