Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs

• 4 duck breasts, 3/4 pound each, boned
• 1 teaspoon salt
• 1 teaspoon dark brown sugar
• 1 teaspoon Asian five-spice powder
• 1 teaspoon black pepper
• 4 ounces apple cider
• 2 ounces apple cider vinegar
• 1 tablespoon garlic, minced
• 1 tablespoon black pepper coarse ground
• 4 duck thighs, about 4 ounces each, boned and trimmed of excess fat
• 4 ounces tart cherries
• 2 pears, cored and cubed 12-inch
• 4 ounces balsamic vinegar
• Salt and cracked black pepper, to taste

1. On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips.
2. Mix all the spices together and rub the duck breast vigorously.
3. Place the breasts on the grill on the opposite side of the coals in a low heat grill.
4. Smoke the breasts slowly at 275 degrees for about 1 hour.
5. Mix together the cider, vinegar, garlic and pepper to make a marinade.
6. Combine the marinade and duck thighs and store overnight in the refrigerator.
7. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour.
8. After the breasts and thighs have smoked for about 1 hour, remove them from the grill.
9. Bring the coals up to medium high heat.
10. Combine cherries and pears in a medium size saucepan and bring to a boil on the grill.
11. Remove from heat and add vinegar.
12. Sprinkle with salt and pepper.
13. Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes.
14. Carefully turn over and cook for 2 more minutes.
15. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin.
16. Remove the duck breast from the grill and slice on bias, 3/4-inch thick.
17. Slice the thighs on bias 3/4-inch thick.
18. Serve the breast, thighs and foie gras with the cherry sauce.

duck breasts, salt, brown sugar, asian fivespice, black pepper, apple cider, apple cider vinegar, garlic, black pepper, duck thighs, tart cherries, balsamic vinegar, salt

Taken from www.foodnetwork.com/recipes/duck-duck-duck-smoked-breast-grilled-foie-gras-and-barbequed-thighs-recipe.html (may not work)