Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 whole duck breasts dry and score the skin in a crosshatch pattern, then season liberally with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.

2. 2

   Prepare a smoker or a grill for indirect heat, bringing the temperature to 135-150°C (275-300°F) using a handful of applewood or mesquite wood chips for smoke, then place the duck breasts skin-side up on the grill grates over indirect heat and smoke for approximately 45-60 minutes, or until an internal temperature of 57°C (135°F) is reached.

3. 3

   While the duck smokes, char 2 large red bell peppers directly over an open flame or under a broiler until the skin is completely blackened, then transfer them to a bowl, cover with plastic wrap, and let steam for 10 minutes before peeling, deseeding, and finely dicing.

4. 4

   Combine the diced roasted bell peppers with 0.25 cup fresh chopped parsley, 2 tablespoons fresh chopped oregano, 2 minced cloves of garlic, 0.25 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon smoked paprika, and 0.5 teaspoon red pepper flakes, then season with 0.5 teaspoon salt and 0.25 teaspoon black pepper to create the Chimichurri de Morrón Asado.

5. 5

   In a small saucepan, combine 1 cup Malbec red wine, 0.25 cup balsamic vinegar, 2 tablespoons brown sugar, and 0.25 cup duck stock, bringing the mixture to a simmer over medium heat and reducing it by half until it thickens into a glaze, approximately 15-20 minutes.

6. 6

   Once the smoked duck breasts reach the desired internal temperature, remove them from the smoker, let them rest for 10 minutes, and then slice each breast into 1.5 cm (0.6 inch) thick pieces.

7. 7

   Serve the sliced smoked duck immediately, drizzled generously with the Malbec reduction, and accompanied by a spoonful of the Chimichurri de Morrón Asado.