Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 (about 250 grams each) duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides of the duck breasts generously with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Prepare your smoker or grill for hot smoking by adding 1 cup of applewood smoking chips to the smoker box or directly to the coals, heating it to a consistent temperature of 250°F (120°C).

3. 3

   Place the seasoned duck breasts skin-side up in the smoker and hot-smoke them for approximately 60-75 minutes, or until an internal temperature of 145°F (63°C) is reached in the thickest part of the breast.

4. 4

   While the duck is smoking, combine 1 large chopped apple (about 200 grams), 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, and 0.5 teaspoon of crushed juniper berries in a small saucepan, then simmer over medium-low heat for 15-20 minutes until the apples are very soft and the glaze has thickened slightly.

5. 5

   Peel and chop 2 large parsnips (about 400 grams) into 1-inch pieces, then boil them in salted water for 15-20 minutes until fork-tender, drain them thoroughly, and return them to the pot.

6. 6

   To the cooked parsnips, add 2 tablespoons of unsalted butter, 0.5 cup of heavy cream, 2 tablespoons of fresh chopped dill, 0.25 teaspoon of sea salt, and 0.125 teaspoon of black pepper, then mash until smooth and creamy.

7. 7

   Once smoked, remove the duck breasts from the smoker and, if desired for crisper skin, sear them skin-side down in a hot pan over medium-high heat for 3-4 minutes until the skin is golden brown and crispy, then let them rest for 5 minutes before slicing against the grain.

8. 8

   Serve the sliced hot-smoked duck breast drizzled with the warm juniper-apple glaze alongside the creamy parsnip with dill.