Smoked Duck Breast with Wild Blueberry Mostarda

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Yield: 6 portions

3 ea duck breasts, skin on (8oz ea)
1 cup Kosher salt
¼ cup sugar
6 ea juniper berries, crushed
1 cup wood chips

For the Mostarda
1 cup pears
1 cup water
¼ cup red wine, dry
¼ cup rugar
1 cup dried Wild Blueberries
¼ cup white wine
¼ cup honey
1 Tbsp. dry mustard
2 tsp. mustard seeds, toasted lightly
to taste Kosher salt and ground black pepper
  1. Mix salt, sugar, and spices together and coat the duck. Refrigerate overnight.
  2. Rinse duck and pat dry.
  3. Soak wood chips for 1 hour.
  4. Place foil on the bottom of a cast iron pan and place wood chips over the foil. Turn the burner on high and wait until wood chips light on fire.
  5. Place duck breasts on a wire rack over the wood chips and cover with foil.
  6. Turn flame down and smoke for 12-15 minutes on low until duck reached internal temperature of 130 degrees. Remove and chill.
  7. For the mostarda, place all ingredients in a pot and bring to a simmer. Simmer for 20 minutes. Cool and puree ½ the mixture and combine with the unpureed half.
  8. Serve sliced duck breast with mostarda.