This recipe is part of the Duck: Smoked, Seared, Savory compilation which can be found here. We hope you enjoy it, and don't forget to check out Chef Avi's other duck recipes!
- 1 KOL Foods Duck Breast, fat and skin on.
- Kosher Salt
- Granulated Garlic
- Liquid Smoke or a "Smoking Gun” (refer to the video)
- Fig Confit
- Olive Oil
- 2-3 Cloves
- Touch of thyme
- Bit of Tishbi Chenen Blanc Wine
Put some small cuts into the skin of the duck breast. You don’t want to cut through the fat, just score the skin a bit. Gently season the breast with the kosher salt and granulated garlic. If you have a "smoking gun” put the breast in a re-sealable bag and cold smoke for at least a half an hour. If you don’t have the smoking gun, put some liquid smoke on the breast and let it absorb in for at least a half an hour.
Once the breast has had the smoke treatment, coat the bottom of a sauté pan with olive oil. Add the breast, skin side up. Put the fresh thyme on top of the breast and add the cloves to the oil. Put into a 400 degree oven for about 10 – 15 minutes.
Take the breast out of the oven and drain the fat from the pan. You can reserve it for frying some French fries at a later time. Add about a half-cup of the wine to the bottom of the pan and lightly coat the skin with some of the fig confit. Put under the broiler to crisp up the skin. Slice against the grain and serve with some of the fig confit on the side if you wish.