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Smoked Duck Breast with Spicy Pear Chutney

Smoked Duck Breast with Spicy Pear Chutney

By Merry Graham

This smoked duck breast with a spicy pear chutney from Bear Mountain ambassador Merry Graham brings together spice and brightness for a beautiful dish. 

Prep

20 Minutes

Cook time

30-45 Minutes

Serves

4

Steps

  1. Set your pellet grill to 350°F. Heat a 12-inch cast iron skillet about 10 minutes before cooking time. 
  2. Score the skin of the duck breasts in a crosshatch pattern. Mix the coriander, garlic powder, paprika; reserve 1 ½ Tsp for the pear chutney. Sprinkle remaining seasoning on the flesh side of the duck breast. Sprinkle the skin side with salt. 
  3. Place the duck breast, skin side down, directly into the hot skillet. Let the duck fat render for about 15 minutes, or until the skin starts to crisp. 
  4. Slowly increase the temperature to 400°F. This will help to further crisp the skin without drying out the meat. Turn the duck over after a meat thermometer reads 120°F in the center of the duck. 
  5. When the duck reaches 130°F - 135°F for medium rare, remove the duck from the grill, and let it rest for 10 minutes. 
  6. Meanwhile, in a grill-safe skillet, smoke the fennel, jalapeño, and ginger, for 10 minutes to soften. Add the vinegar, brown sugar, mustard, salt & pepper to taste. Simmer over medium heat for about 15 minutes or until chutney thickens. 
  7. If desired, place the smoked duck breasts skin side down, over 450°F indirect heat to char skin.
  8. Serve the sliced duck breast over ramen or rice with the Spicy Pear chutney on top.

Ingredients:

For Duck Breasts: (Reserve 1 ½ Tsp of seasoning for the chutney)

  • 4 (6-7oz.) duck breasts, skin on 
  • 2 tsp ground coriander
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp avocado oil
  • 2 tbsp agave syrup
  • 1 tbsp lemon or lime juice
  • 3 springs of rosemary
  • Bear Mountain BBQ Chef's Choice Pellets

For Pear Chutney:

  • 2 cups of fennel bulb – chopped
  • 1-2 tbsp Jalapeño pepper – grated
  • 1 tbsp ginger – grated
  • ¼ cup apple cider vinegar
  • 6 tbsp of brown sugar
  • 2 tbsp of whole grain mustard
  • 1 tbsp lemon juice
  • 4 cups of Bartlett pear – peeled, cored, & cubed
  • reserved duck seasoning
  • salt & pepper to taste 

watch recipe video

Smoked Duck Breast with Spicy Pear Chutney

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