A multitude of fervent flavors combine in this aesthetically pleasing dish from Chef John Armstrong at The Westin La Cantera Resort. This divine duck is definitely a ‘go’ for holiday gatherings! Serve as a starter in salad form, or as the entrée to envy. It’s a lot of fun to prepare as well…let’s get cooking!
Method:
Thinly slice the smoked duck breast and red anjou pear. In a mixing bowl gently add the autumn greens, sliced pears and vinaigrette and taste to adjust seasoning. Place the circular raisin pecan crostini in the center of the plate and compose the greens & pear inside & top of the standing greens with the sliced duck. Then add sliced duck, dressed sliced pears and cider spiced pecans around the crostini. Serve & Enjoy.
Hickory Smoked Duck:
Score Duck Breast and place fresh thyme & cracked black pepper against the skin and flesh of the duck then pack the duck in kosher salt and place in the refrigerator for 30 minutes. After the 30 minutes rinse the duck thoroughly and place uncovered in the refrigerator for another 30 minutes. The skin should become tacky creating a pellicule. The pellicule is a tacky skin that you will be able to see. The smoke will adhere to this and create great tasting duck. Next take the hickory chips and soak them in Courvoisier and water and place them in your smoker. Once your smoker is hot and creating smoke place the duck in for three and a half minutes each side starting with the skin side down. After that time remove and refrigerate until chilled. Although this recipe calls for1 duck breast this preparation and utilization of curing materials can be used for up to 12 duck breasts.
Cider Spiced Pecans:
Reduce cider by half. Combine all ingredients ending with the granulated sugar and cayenne and place directly on a sheet pan and bake at 350 degrees for 25 to 30 minutes on your oven. Remove and reserve. As they cool they will become crunchier.
Cider & Pecan Oil Vinaigrette:
This is simple vinaigrette that should be highly seasoned. Combine all ingredients and prior to utilizing ensure that you mix to combine.
Raisin Pecan Crostini:
Slice bead thinly about ¼ inch lengthwise and place inside of a ring mold that has been lubricated with your favorite oil. Bake at 350 degrees for5 to 10 minutes depending on your oven. Let cool, remove and reserve. Once loaf of bread can produce up to twenty pieces of crostini.
Ingredients
Hickory Smoked Duck
- 1 each Duck Breast
- ½ lb. Kosher Salt
- 2 Tbsps. Fresh Thyme
- 1 Tbsps. Cracked Black Pepper
- ½ lb. Hickory Chips
- 2 oz. Courvoisier
- 2 oz. Water
Cider Spiced Pecans
- 4 oz. Pecan Halves
- 4 oz. Apple Cider
- 2 oz. Simple Syrup
- 2 oz. Granulated Sugar
- TT Cayenne
Cider & Pecan Oil Vinaigrette
- 2 oz. Cider Vinegar
- 2 oz. White Wine Vinegar
- 2 oz. Pecan Oil
- TT Salt & Pepper
Raisin Pecan Crostini
- 1 each Raisin Pecan Bread Loaf
Additional Ingredients
- ¼ each Red Anjou Pears
- 2 oz. Autumn Field Greens