Gerookte eendenborst met Porto saus – A Christmas classic

Gerookte eendenborst met Porto saus – A Christmas classic

At Christmas I like to be catapulted back to the past. Thinking back to the cozy family parties at which we as a child could stay up endlessly and look forward with pleasure to the parcels that were handed out at midnight. In the meantime our stomachs filled with snacks to end up totally stuffed before the the main course was served. Nowadays I’m more of a fan of the main course so we also make them on Sundays. Like this smoked duck breast with port sauce for instance. It happened often at Christmas that we ate a piece of wild game and port sauce was totally 90’s, so it couldn’t be missing. As sides we often got sprouts or sugar beans in bacon. Not exactly something I loved as a child but in the meantime I really appreciate them. For this dish the Brussels sprouts and port sauce could not be missing.

Disclaimer: Recipe for @lidlbelgium. All opinions shared are personal and honest.

  • Gerookte eendenborst
  • Gerookte eendenborst
  • Gerookte eendenborst
  • Zoetzure spruitjes
  • Zoetzure spruitjes
Smoked duck breast with port sauce, sweet and sour Brussels sprouts
Prep Time
15 mins
Cook Time
2 hrs
Brining the duck breasts
12 hrs
Total Time
2 hrs 15 mins
 
With Kamado Joe we move towards the Christmas classics. A nostalgic Christmas classic from Belgium was made over here. Smoked duck breast with a port sauce flavored with figs and orange. And of course the delicious Pommes Duchesse should not be missed… Happy holidays!
Course: Main Course
Cuisine: European, Flemish, French
Keyword: bbq classic, brussels sprouts, Duck breast, festive, fresh meal, Grilled, Kamado Joe, kamado recipes, Roasted, sloroller, smoked
Ingredients
  • 2 duck breast fillets
  • Pommes duchesse to taste
For the brine
  • 1 l water
  • 75 gr salt
  • 5 bay leaves
  • 1 tbsp sugar
  • 1 Orange for the zest
  • 1 stick of cinnamon
For the port sauce
  • 2 dl red port
  • 2 dl wild game stock
  • 3 tbsp fig jelly
  • 3 pieces of orange zest
  • 3 lumps of butter
  • pepper and salt to taste
For the sweet and sour Brussels sprouts
  • 3 shallots
  • 800 gr. brussels sprouts
  • 200 gr. red grapes
  • 1 tbsp agave syrup
  • 130 ml sunflower oil
  • 90 gr. dry sherry
  • 60 ml soy sauce
  • 2 chili peppers
  • 3 tbsp white vinegar
  • 1.5 tbsp powdered sugar
  • 1 pinch of salt
  • 3 leaves flat parsley
  • zest of orange from the sauce
Instructions
For the smoked duck breast
  1. Mix the ingredients for the brine and place the duck breast in it for 8 hours. Rinse the duck, pat dry and place uncovered in the refrigerator for +-4 hours so the outside can dry nicely.
  2. Prepare your BBQ or smoker for an indirect session at low temperature (+- 75 to 100°C). Add some chunks of cherry wood between the coals to smoke the duck breast. Carve the fat of the duck breast crosswise and put it on the Kamado Joe to smoke till you reach a core temperature of 40°C.

  3. Place your cast-iron plancha (or a cast-iron pan) in the Kamado Joe and increase the temperature while resting the breasts. Aim for a hot plancha to sear the duck breasts. Sear the duck breasts on both sides until golden brown and you reach a core temperature of 50°C. Leave to rest for about ten minutes under a loose foil.

For the Port sauce
  1. Put a pan with 2 dl red port on the fire and let it reduce by half. Now add the same amount of game stock, 3 tablespoons of cranberry jelly and the zest of an orange. After 5 minutes remove the zest and keep aside for the Brussels sprouts. Let the sauce reduce further until you get a syrupy texture. At the end, add a knob of butter for a nice, shiny sauce and season with pepper.

For the Brussels sprouts (can be made the day before)
  1. Cut the shallots lengthwise into 4 equal pieces, clean the Brussels sprouts and cut them in half. Mix them with the oil and agave syrup and sprinkle with salt. Spread the Brussels sprouts on a grill plate and bake at 220°C until golden brown. If available, use the sloroller for a more even cooking session.

  2. Add the grapes to an oven tray and put the roasted brussels sprouts on top. Put aside at room temperature for at least an hour and a half to allow the flavors to develop.

  3. Meanwhile, mix the chillies with vinegar, sugar and salt in a bowl and let infuse for at least 30 minutes.
  4. Then add the peppers to the Brussels sprouts together with the soy sauce and sherry and mix well. Season to taste with the pickling liquid, salt and pepper. If necessary, reheat the Brussels sprouts until lukewarm. Stir in the flat parsley and finish with the chopped orange zest you've saved from the sauce.

Serve the smoked duck breast with port sauce together with the roasted sweet and sour Brussels sprouts and Pommes Duchesse potatoes. Enjoy the festive meal!

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