INGREDIENTS

    FOR THE DUCK
  • 1 duck breast
  • 1 duck breast

    • FOR THE PORT WINE REDUCTION

  • 3 cups port wine
  • 1/4 cup dried currants
  • 1 large shallot (finely diced)

DIRECTIONS

  1. For the duck:.
  2. Soak the wood chips in water for about 1 hour.
  3. Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
  4. Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
  5. Remove and let the duck rest for 3-5 minutes before serving.
  6. For the Port Wine Reduction:.
  7. In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
  8. Reduce the wine to 1/2-3/4 until thickened.
  9. Removed from heat and reserve.Keep warm and serve over the duck.
  10. Bon Appetit!