Today, chicken is used more and more on grills and smokers to produce
variety in salads and appetizers. We are replacing the traditional
breast of chicken with its bayou counterpart, breast of mallard.
- 6 boneless duck breasts
- 1/2 cup vegetable oil
- 1/4 cup Louisiana sugar cane syrup
- 1/4 cup dry red wine
- 2 tbsps Worcestershire sauce
- 1 tbsp Louisiana Gold Pepper Sauce
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1 tbsp finely diced garlic
- 2 tbsp cracked black pepper
- 1 tsp salt
- 1 tsp dry thyme
- 1 tsp dry tarragon
Preheat a home style smoker according to manufacturer’s directions.
You may wish to flavor pecan or hickory chips by soaking them in
root beer for a unique flavor. In a one quart mixing bowl, combine
all ingredients except duck breasts. Using a wire whip, whisk well
to blend all seasonings. Add duck breasts to mixing bowl, cover
with marinade and allow to set at room temperature for one hour.
Smoke for approximately one to two and a half hours, testing for
doneness after one hour. Remove from smoker, slice into quarter
inch strips and serve with Creole mustard sweetened with a small
amount of Louisiana cane syrup. The sliced breast may also be used
on a salad or in a gumbo.
HINT: Domestic duck or Long Island duckling may
be substituted in this recipe.