Reverse Seared Duck Breast Over Cherry Wood - Honey Soy Sesame Glaze
- 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
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 color).
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.
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.
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.
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.
Liberally glaze with the duck breast, then slice, serve, and enjoy.