Magrets de Canard Fumés (Hot-smoked Duck Breasts) is a traditional French recipe for a classic method of hot-smoking duck breasts in apple sawdust flavoured with fennel fronds. The full recipe is presented here and I hope you enjoy this classic French version of: Hot-smoked Duck Breasts (Magrets de Canard Fumés).
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Ingredients:
1 duck breast
1 fennel frond
2 sprigs thyme
4 sage leaves
1 sprig rosemary
200g apple sawdust or wood shavings
Method:
Prepare a hot smoker as described in this site's making a home-made hot smoker article. Add the herbs to the water in the reservoir then surround this with the apple sawdust.
Slice the duck breasts into three or four equal-sized then arrange these on the wire rack. Cover with a lid then place on a very hot barbecue or gas burner. As soon as the smoker begins smoking cook the duck for about 10 minutes, or until just cooked through. Remove the from the smoker the set aside to cool completely.
Either use in recipes calling for smoked duck or allow to cool in the refrigerator before using as part of a main course.
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