Reverse Seared Duck Breast - Honey Soy Sesame Glaze Recipe

recipe

Here's a Personal Fav Recipe - Reverse Seared Duck Breast Over Cherry Wood w/ Honey Soy Sesame Glaze

On this cook, we use our favourite and ultimate weapon for reverse searing - The Big Green Egg!

With complete ease of holding temperatures, perfect smoke, and finishing this duck breast straight over the coals before the big reveal which was devoured in seconds and enjoyed by everyone.

Ingredient's

2 x Duck Breast
Heavenly Hell Cocaine Cowboy
1/4 cup of Smoked Honey (or your preferred honey)
4 tbsp. Soy
1 tbsp. Sesame Seeds
1 tbsp. Sesame Oil
Cherry Wood

Glaze

Warm the Blend Smoked honey to a gentle simmer, add soy, sesame oil, sesame seeds and mix well. Simmer for 3-5mins or until your desired consistency and remove from the heat.

(Toasting the sesame seeds also works well for this glaze. If you choose to toast, then heat a pan to medium high heat and keep tossing until a golden-brown colour).

Method

Step 1.

Lightly score the skin without piercing into 1 cm squares, lightly oil the skin and apply a liberal amount of Heavenly Hells Cocaine Cowboy or your preferred rubs combination.

Step 2.

Set your preferred smoker/BBQ up for an indirect cook - (heat source to the opposite side of the food) and place thermometer probes into the duck. Reverse_Seared_Duck

Step 3.

Place the duck breast fat side up and smoke with cherry wood at 93c/200f until and internal temperature of 46c/115f, remove from the grill and allow to rest for 3-5 mins.

Reverse_Seared_Duck_Breast

Step 4.

Increase the temperature of your smoker to 204c/400f. medium high heat giving room at this temperature to get good colour on the skin and render the fat. Sear to a medium rare doneness, this can be done over charcoal or in a cast iron pan - this cook was done from start to finish on the Big Green Egg.

That means you'll remove the duck breast from the heat once the internal temperature reaches 55c/131f. Easily sear longer for the desired internal doneness that you may prefer. Allow to rest for five minutes. This cook was finished medium 60c/140f.