SMOKED DUCK BREAST WITH GRILLED ORANGE SAUCE, VODKA AND FIREBARNS SCOTCH BONNET
-2 duck breasts
salt and pepper
GRILLED ORANGE SAUCE
-1 tsp. minced garlic
-1 tsp of chopped ginger
-1 finely chopped French shallot
juice of 3 grilled oranges
-1/2 cup of vodka (PUR VODKA)
-1/2 cup of chicken broth
-1 tsp of Firebarns Scotch Bonnet
salt and pepper
-1 tbsp cornstarch diluted in ¼ cup water
-1/2 cup fresh parsley
-1/2 cup fresh cilantro
-1/4 cup fresh basil
juice of one orange
-1/2 cup of olive oil
Salt and pepper to taste
Pat the duck breasts dry well and make thin crosswise slashes on the skin side. Preheat the charcoal BBQ to a temperature of 225F. Add wood shavings of your choice on the charcoal, place the duck breasts on the grill on the skin side and let smoke for 1 hour in indirect cooking. (If you don't have a charcoal BBQ or just a BBQ, the duck breasts can be cooked in a pan without any problem).
Put a cast iron skillet on the grill over the charcoal, bring to high heat and add the duck breasts to the skillet, skin side down. Cook for about 5 minutes until the skin is crisp. Remove the duck breasts and wrap them in foil and let them rest for about 10 to 15 minutes.
Place the halved oranges on the grill and cook for about 5 minutes. In the same pan as the duck, add the garlic, French shallot and ginger. Fry for one to two minutes and deglaze with the vodka (be careful, it may flare up a bit). Add the chicken stock, Firebarns Scotch Bonnet, cornstarch, salt and pepper, reduce by half and set aside.
In a "magic bullet" style blender, mix all the ingredients for the Chimichurri and reserve.
Cut the duck breasts into thin slices of about 1cm and serve with the sauce and Chimichurri.