Smoked Duck

Marinade | INGREDIENTS:
␣1-1/2 Cups . . . . . . . .Soy Sauce
␣1 Cup . . . . . . . . . . .Orange Juice
␣ 1/2 Cup . . . .Cedar Creek Cranberry Blush Wine
␣ 1 Tablespoon . . . .Minced Ginger
␣ 2 Tablespoon . . .Chopped Cilantro

Marinade | PREPARATION:
1. Peel ginger and mince
2. Rough chop cilantro
3. Mix the soy sauce, orange juice, and wine 4. Add the ginger & cilantro to the wine mix 5. Add 8 Duck breasts to the marinade and
set aside (Note: Duck can be marinated for up to two days.)

Braised Cherries | INGREDIENTS:
␣ 2 Cups . . . . . . . .Dried Cherries
␣2 Cups . . . . . . . .Chicken Stock
␣1 Cup . . .Cedar Creek Cranberry Blush
␣1 Tablespoon . . .Olive Oil

Braised Cherries | PREPARATION:
1. In a medium saucepan, add olive oil and
sear the cherries for 1 minute
2. Add the Cranberry Blush wine and
deglaze the pan
3. Add the chicken stock and bring to a boil 4. Reduce to a simmer 5. Cook until cherries are plump and liquid

Cranberry Wine Reduction | INGREDIENTS: ␣2 Cups . . . . . . . .Cedar Creek Cranberry Blush Wine
Cranberry Wine Reduction | PREPARATION: 1. In a small sauce pan, simmer wine until it reduces to about
a 1/2 cup 2. Set aside to cool
Smoked Duck Breast | INGREDIENTS: ␣8 . . . . . . . . . . . .Duck Breasts
Smoked Duck Breast | PREPARATION: 1. Sear Duck breasts on medium-high heat skin-side down
until crispy 2. Flip the Duck breasts over and sear that side for 2 minutes 3. Place Duck breasts in a 350° F oven for 4 minutes 4. Load smoking gun with desired chips 5. Pull Duck breasts out and smoke for 3 minutes 6. Let Duck breasts rest for 5 minutes
Slice Duck on the bias and fan the slices on a platter. Garnish with the braised cherries on top. Drizzle the cranberry wine reduction all over the duck and cherries. Enjoy with family and friends!
This recipe was created & presented by Justin Disbrow, Executive Chef, Nines Restaurant & River Club of Mequon, Wisconsin for the Cedar Creek Winery Open House, March 17, 2012.
(Yield: 8 servings)
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