Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a crosshatch pattern, without cutting into the flesh, then rub them thoroughly with 2 tablespoons of Cajun seasoning.

2. 2

   Place the seasoned duck breasts on a preheated smoker set to 275 degrees Fahrenheit (135 degrees Celsius) and smoke until the internal temperature reaches 150 degrees Fahrenheit (65 degrees Celsius), approximately 60-75 minutes.

3. 3

   While the duck smokes, finely mince 6 cloves of black garlic and whisk together with 1/8 cup of honey, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Worcestershire sauce to create the glaze.

4. 4

   Heat 2 tablespoons of duck fat in a large skillet over medium-high heat, then add 1/2 cup of finely diced yellow onion, 1/2 cup of finely diced green bell pepper, and 1/4 cup of finely diced celery and sauté until softened, about 5-7 minutes.

5. 5

   Add 4 ounces of finely diced Andouille sausage to the skillet with the sautéed vegetables and cook until browned, approximately 8-10 minutes, then stir in 1 cup of long-grain white rice until well coated.

6. 6

   Pour 2 cups of chicken broth into the skillet, bring to a simmer, then reduce heat to low, cover, and cook until the rice absorbs all the liquid and is tender, about 18-20 minutes.

7. 7

   Once the duck breasts reach the desired internal temperature, remove them from the smoker, brush liberally with the black garlic glaze, and let them rest for 10 minutes before slicing.

8. 8

   Fluff the dirty rice with a fork, season with additional Cajun seasoning if desired, and serve immediately with the sliced Smoked Cajun Duck Breast garnished with 2 tablespoons of chopped green onions.