Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a criss-cross pattern without cutting deeply into the meat.

2. 2

   Season the 2 duck breasts generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

3. 3

   Prepare a smoker or a grill for indirect heat, bringing it to a temperature of 225°F (107°C), then add 1 cup of pre-soaked apple or cherry wood chips for smoke.

4. 4

   Place the seasoned duck breasts skin-side up on the smoker grate and smoke for 45 minutes to 1 hour, or until the internal temperature reaches 130°F (54°C).

5. 5

   While the duck smokes, combine 1 tablespoon of tamarind paste, 0.25 cup of balsamic vinegar, 1 tablespoon of honey, and 1 minced garlic clove in a small saucepan over medium heat, bringing it to a gentle simmer for 5 minutes until it slightly reduces and thickens.

6. 6

   Remove the smoked duck breasts from the smoker, sear them skin-side down in a hot pan with 1 tablespoon of olive oil for 5-7 minutes until the skin is crispy and golden, then flip and sear for 2 minutes on the other side.

7. 7

   Let the duck breasts rest for 5 minutes before slicing them thinly and generously drizzling with the prepared tamarind balsamic glaze.

8. 8

   Garnish the sliced duck with the fresh leaves from 1 sprig of rosemary before serving immediately.