Quick Smoked Ducks Breast

This has been a family favourite for a few years now, after some disasterous first attempts!

Duck is a beautiful meat which, unlike other birds, is best served rare, i.e. a little pink in the middle.

One word of warning though, the thick layers of fat on the breast will render very quickly causing thick black smoke if this gets on the coals, and if you grill with the lid down, this can become a violently explosive cocktail, which on opening the grill will ignite. Letting this fat fall on the coals will result in food tasting like diesel!

So i tend to remove a lot of the fat as the breast will also shrink during cooking:



Build fire and add wood (apple is superb but i like it smokey so hickory show here) to only one side of the grill:



Then lid on and leave alone for 25 minutes whilst the heat and smoke do their thing:



Then when still 'tender to the prod' and juices running clear, remove and let rest for a few minutes. Slice thinly across the grain and serve. (Not the pinkest one i have done to be honest!)



and enjoy! it smokes up beautifully, and if you do a couple you can have it cold the next day in salad etc, and the smokey flavour will have improved overnight!

Red wine for this one!

Very nice Dan! I had some earlier this year for the 1st time in many years. Good stuff.