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Orange Glazed Duck Breast

Smokey Orange glazed Duck Breast

Cannard a l'Orange. I don't know if it's known around the world but it should be! This french classic put in a new jacket. A smokey one! Instead of adding a orange sauce in the end I glazed a lukewarm smoked duck breast. #Heavenlyfood.

Course Main Course, Poultry
Cuisine French
Keyword a l'orange, bbq, cannard, Duck breast, glaze, kamado recipes, smoked
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Rusttijd 10 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 4 Duck Filets
  • Salt and pepper at taste

For the Orange Glaze

  • 1/2 cup oasis
  • 4 leaves sage
  • 15 gr butter
  • 1 Tbsp ginger syrup
  • 1 Tbsp passion fruit syrup
  • 3 chunks wood apple, cherry, ...

Instructions

  1. Put the breasts fat side up on a cutting board. Score the fat without cutting the meat beneath. 

  2. Rub the duck breasts with salt and pepper and put aside while preparing your kamado/watersmoker for an indirect session at low heat (80°C/180°F). Use the waterpan or heat deflector to protect your breasts from radiation heat. 

  3. Toss a couple of wood chunks on top of the fire and wait until the smoke turns slightly blue. Put the duck breasts in the smoker and slowly smoke them until they reach an internal temperature of 50°C/120°F (about an hour). 

Orange Glaze

  1. Melt the butter in a pan and let it simmer until it's turning brown (beurre noisette). Now you have a delicious nutty tasting butter. Bake the sage in this butter and quench with the other ingredients. 

  2. Let the ingredients boil down until you get a sticky textured glaze. 

Finish the duck breasts

  1. Rest the duck breasts for about 10 minutes under baking paper when you've reached the internal temperature (50°C)

  2. Turn up de heat of your BBQ to 200°C/400°F.

  3. Grill the duck breasts fat side down to crisp it up. Careful! The dripping fat can cause flare ups. Move the breasts to a cooler side when it occurs. 

  4. Glaze the duck breasts with the orange glaze and grill 2 minutes on each side to caramellize the smokey duck breasts. Make sure you don't burn the sugars in the glaze!

Serve with fried rice or the delicious pumpkin lasagna. Add some of the glaze to the lasagna to make the flavours blend well. Have a nice meal!