Ingredients

• 4 duck breasts, 3/4 pound each, boned
• 1 teaspoon salt
• 1 teaspoon dark brown sugar
• 1 teaspoon Asian five-spice powder
• 1 teaspoon black pepper
• 4 ounces apple cider
• 2 ounces apple cider vinegar
• 1 tablespoon garlic, minced
• 1 tablespoon black pepper coarse ground
• 4 duck thighs, about 4 ounces each, boned and trimmed of excess fat
• 4 ounces tart cherries
• 2 pears, cored and cubed 12-inch
• 4 ounces balsamic vinegar
• Salt and cracked black pepper, to taste

Browse by ingredient

Instructions

1. On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour.
2. Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat.
3. Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper.
4. Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce.