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.
Put the breasts fat side up on a cutting board. Score the fat without cutting the meat beneath.
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).
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.
Let the ingredients boil down until you get a sticky textured glaze.
Rest the duck breasts for about 10 minutes under baking paper when you've reached the internal temperature (50°C)
Turn up de heat of your BBQ to 200°C/400°F.
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.
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!