Joel Vincent

Technology. Wine. Family. (maybe not in that order)

Rice-Smoked Duck Breasts With Honey-Ice Wine Sauce

Can this recipe be as good as it sounds. This is not the easiest looking recipe in the world but DAMN, are you kidding me? “Honey-Ice Wine Sauce”?

For those who have never tried Ice Wine

, it is NOT CHEAP but it is DELICIOUS. Ice Wine (define) is basically wine made from grapes that are frozen. The freezing intensifies the fruit’s sugars and produces a very sweet dessert wine. If you don’t want to use it to cook with this recipe you can use a Sauterne.

Either way, I personally can’t wait to see if this is as good as it sounds! Enjoy the Wine Life!

From Sun

Rice-Smoked Duck Breasts With Honey-Ice Wine Sauce

Marinated Duck Breasts:

4 (6-ounce) boneless skin-on duck breasts

1/2 cup kosher salt

1 tablespoon black tea leaves

1 cup fresh-squeezed orange juice

2 tablespoons fresh-squeezed lime juice

1 teaspoon chopped fresh rosemary

1/2 teaspoon fresh thyme leaves

Honey-Ice Wine Sauce:

2 tablespoons unsalted butter

2 tablespoons honey

1 (3-inch) piece ginger root, peeled and finely chopped

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 tablespoon fine-chopped fresh tarragon

2 cardamom pods

2 cups ice wine or Sauterne

For the Smoker:

2 cups raw rice

4 sprigs fresh mint

1 cinnamon stick


To marinate duck: Trim duck breasts of excess fat. With a sharp knife, score skin in a crisscross pattern. Put duck breasts in a nonreactive shallow baking dish. Combine salt, tea leaves, orange juice, lime juice, rosemary and thyme. Pour over duck breasts, cover and let stand 2 hours at room temperature, turning duck occasionally (do not marinate longer or meat will be salty).

To make sauce: Meanwhile, melt butter in a nonreactive small saucepan over medium heat. Add honey, ginger, shallots, garlic, tarragon and cardamom pods; cook, stirring, 1 minute. Add wine and bring to a simmer. Cook about 20 minutes until reduced to 1 cup. Strain sauce and set aside.

To prepare smoker: Place rice, mint and cinnamon stick in bottom of a stovetop smoker, sprinkle with a few teaspoons water and cover with rack. Remove duck breasts from marinade and lay on rack, skin side up. Cover smoker and place over low heat. Cook 10 minutes after you see first wisps of smoke. Transfer breasts to a plate.

Heat a large cast-iron or other heavy skillet over medium-high heat until hot. Add duck breasts skin side down, and cook 6 mintues or until duck renders some of its fat and skin is golden. Turn duck and cook 1 minute longer, just to sear meat. Remove from heat.

Slice duck breasts thick or thin as you prefer and transfer to plates. Drizzle with sauce and pass remaining sauce at the table. Makes 4 servings.

Per serving: 481 calories, 66 percent calories from fat, 36 grams total fat, 104 milligrams cholesterol, 14 grams saturated fat, 21 grams protein, 19 grams carbohydrates, .34 gram total fiber, 640 milligrams sodium, 15 grams total sugars.

Adapted from Aquavit (Houghton Mifflin, 2003) by Marcus Samuelsson.


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