Smoked duck breast with cranberry sauce
3 servings
60 minutes
Smoked duck breast with cranberry sauce is a refined dish of European cuisine that combines the tenderness of meat with the tangy acidity of berries. The smoking technique using a juniper branch imparts a deep woody aroma to the duck, creating a true gastronomic masterpiece. The cranberry sauce made with beef broth and rosemary harmoniously complements the meat, revealing layers of flavor. The dish is served on salad leaves with a garnish of fresh cranberries and sauerkraut, adding interesting textural contrasts. This delicacy is perfect for both a cozy dinner and a festive feast, impressing guests with its unusual combination of smoky, sweet, and tart notes. Historically, smoking was used for preserving meat but has now become a symbol of culinary mastery and refined taste.
1
Make a marinade from soy sauce, chopped garlic, sugar, and red wine, and let the chicken breast marinate for 3-4 hours.
- Soy sauce: 50 ml
- Garlic: 1 head
- Sugar: 2 teaspoons
- Dry red wine: 150 ml
2
Sprinkle the marinated chicken breast with vegetable oil and smoke for 40-50 minutes over an open fire. For aroma, throw a juniper branch into the fire.
- Vegetable oil: 1 tablespoon
3
While the meat is smoking, prepare the cranberry sauce: boil the cranberries (50 g) for 3-4 minutes in beef broth with rosemary and strain through a sieve.
- Cranberry: 100 g
- Beef stock: 100 ml
- Rosemary: 1 teaspoon
4
Lay out the salad leaves, pour the sauce onto the plate, and place the diced duck breast in it. Serve the remaining fresh cranberries and sauerkraut as a side dish, optionally garnish with parsley.
- Green salad leaves: 1 bunch
- Cranberry: 100 g
- Sauerkraut: 100 g
- Parsley: to taste
