Cold Smoked Breast of Duck

Duck. Mention that youre having, serving or cooking duck and everyone thinks fancy, special occasion and difficult to prepare. And theyd be right. Well at least theyd be right on two out of three. Duck is fancy, great for a special occasion, but it doesnt have to be hard to prepare.

Ive got a great duck recipe that is simple, savory and delicious. It only takes about 10 to 15 minutes in the oven. I start by breaking down and deboning a whole KOL Foods duck breast. The duck from KOL Foods (www.KOLFoods.com) is phenomenal. Free range, no antibiotics, no growth hormones and a completely natural feed. No gaminess and the meat is sweet and tender.

I use a cold smoke technique using the Smoking Gun. It's an amazing device that can kick so many dishes, including meats, veggies and even alcoholic drinks. It's courtesy of our friends at Lercos. (www.Lercos.com)

I pair it with either the Cabernet Syrah from Tishbi or, if you prefer a lighter white wine, their Chenen Blanc. They both work nicely with the duck and add that little something extra. I have to thank my friends at Harken Spirits (HarkenSpirits.com) for importing this directly from Israel for us.

Trust me you want to try this recipe, not just for a special occasion or a holiday, but also throughout the year. So get going and make every day a special occasion.

L'Chaim . . . Avi

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