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 season both sides of each breast with 1 teaspoon of smoked salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Prepare your smoker with 1 cup of applewood smoking chips and bring it to a temperature of 250°F (120°C); place the seasoned duck breasts skin-side up on the smoker rack and smoke for 1.5 hours, or until the internal temperature reaches 130°F (54°C).

3. 3

   While the duck smokes, preheat your oven to 375°F (190°C), then gently warm 2 cups of heavy cream, 2 minced garlic cloves, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of grated nutmeg in a saucepan, ensuring it does not boil.

4. 4

   Layer 1 kilogram of thinly sliced potatoes in a buttered gratin dish, pouring a portion of the seasoned cream mixture over each layer, and sprinkle 1 cup of grated Gruyère cheese throughout the layers.

5. 5

   Bake the potato dauphinoise in the preheated oven for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

6. 6

   For the glaze, melt 1 tablespoon of unsalted butter in a small saucepan, sauté 1 finely minced shallot for 2 minutes, then add 1 cup of pitted cherries, 2 tablespoons of red wine vinegar, 1 tablespoon of gochujang, and 1 tablespoon of honey, simmering for 10-12 minutes until thickened.

7. 7

   Once smoked, sear the duck breasts, skin-side down, in a hot pan over medium-high heat for 5-7 minutes until the skin is crispy and rendered, then flip and cook for 2-3 minutes on the flesh side, resting for 10 minutes before slicing.

8. 8

   Slice the smoked duck breast thinly and serve immediately with a generous spoonful of the Gochujang Cherry Glaze and a side of the golden potato dauphinoise.