Dickey’s seasonings can enhance the flavor of everything you make. For example, this duck breast is smoked and made even more delicious with Dickey’s Foo Foo Powder, while the flavor of the ancho/cranberry jam is brought out with help from our Caribbean Chipotle Rub.
Prep Time1 hour
Marinate Time30 Minutes
Cook Time90 Minutes
- 4 ea
- Duck breast
- 1 tbsp
- Dickey's Foo Foo Seasoning
- 2 ea
- Ancho peppers, whole
- 1 lb
- 1 cup
- Brown sugar
- 2 cup
- 2 tbsp
- Olive oil
- Trim any excess fat from the sides of the duck breast. Season both sides of the duck breast with Dickey’s Foo Foo Powder. Let the duck breast marinate for 30 minutes while you heat the smoker.
- Heat smoker to 165° with cherry wood/pellets.
- Place duck breast fat side down in the smoker and cook for 60 minutes. Target internal temperature is 145-150°F.
- While duck is smoking, heat your oven to 350° F. Place the 3 ancho chilies on a small sheet of foil and place in the middle of the oven for 3-4 minutes. The chili will puff up and the skin will darken. Do not allow to burn.
- Remove the chilies from the oven and let cool at room temperature. The skins will become crisp. Break the stem off from the chili and remove all seeds.
- Chop the peppers up with a knife or in a food processor into 1/8 inch pieces.
- Combine chopped chilies with cranberries, brown sugar, Dickey’s Caribbean Chipotle Rub and water in a sauce pot and cover with lid. Place over a medium flame and simmer until cranberries have burst and the sauce has thickened.
- Remove the duck from the smoker. Heat a saute pan over a medium high flame and add oil. Place duck breasts down into the oil and slow sear and render the fat from the breast.
- Once the fat become medium brown in color, flip the breast and sear the meat for 20-30 seconds. Remove the breasts from the pan and allow to rest at room temperature for 3-4 minutes.
- Slice the breasts crosswise with the fat up. Place on a plate or plate and top with the ancho cranberry sauce. Serve with remaining sauce on the side.