Oak Smoked Breast Of Duck With Port Wine Reduction

• FOR THE DUCK
• 1 duck breast
• 1 duck breast
• FOR THE PORT WINE REDUCTION
• 3 cups port wine
• 1/4 cup dried currant
• 1 large shallot (finely diced)

1. For the duck:
2. Soak the wood chips in water for about 1 hour.
3. Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
4. Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350u0b0F for 5-7 minutes for medium rare.
5. Remove and let the duck rest for 3-5 minutes before serving.
6. For the Port Wine Reduction:
7. In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
8. Reduce the wine to 1/2-3/4 until thickened.
9. Removed from heat and reserve. Keep warm and serve over the duck.
10. Bon Appetit!

duck breast, duck breast, port wine, currant, shallot

Taken from www.food.com/recipe/oak-smoked-breast-of-duck-with-port-wine-reduction-261460 (may not work)