Smoked duck

• 1 duck breast with fatcap (no skin)
• 1 apple
• 1tsp cinnemon
• 1tbsp brown sugar
• butter
• smoked fleur de sel
• black pepper

Indirect cooking system
Cast iron grill grate
Skillet

Heat your Tiger Fire Kamado BBQ indirectly to 120 degrees Celsius. Also place the skillet on the BBQ to pre-heat.

Remove the duck breast from the refrigerator. Cut the fat cap so you have a square pattern. This will let the smoke penetrate better into the meat. Rub the fatcap with the fleur de sel.

Peel the apple and remove the seeds. Cut the apple into thin slices.

Throw a piece of cherry smoke wood into the hot charcoal and smoke the duck breast until an internal temperature of 48 degrees Celsius.

Add the butter to the skillet and let the apples cook gently. Half way through the cook, add the cinnamon and the sugar to make the apples sweet and sticky.

When the apples are done and the internal temperature is reached, remove everything from the BBQ and heat up your kamado with the cast iron grid accessory until 250 degrees Celsius.

Sear the duck breast on both sides to an internal temperature of 56 degrees Celsius. Take the duck breast off the BBQ and let it rest for 10 minutes under some tin foil.

Cut the duck breast into thin slices and sprinkle some fleur de sel and fresh ground black pepper on it. Serve the duck with the apples and add some greens to your licking.

You can make this dish as a pre course and main course…and if you cut everything smaller, even as an appetizer with some extra jam.