Oak Smoked Breast Of Duck With Port Wine Reduction - cooking recipe

Ingredients

FOR THE DUCK
1 duck breast
1 duck breast
FOR THE PORT WINE REDUCTION
3 cups port wine
1/4 cup dried currant
1 large shallot (finely diced)

Preparation

For the duck:
Soak the wood chips in water for about 1 hour.
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.
Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350\u00b0F for 5-7 minutes for medium rare.
Remove and let the duck rest for 3-5 minutes before serving.
For the Port Wine Reduction:
In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
Reduce the wine to 1/2-3/4 until thickened.
Removed from heat and reserve. Keep warm and serve over the duck.
Bon Appetit!