Cherry Smoked Duck Breasts A La Plancha

Cherry Smoked Duck Breasts A La Plancha always has that WoW factor! So much so, I end up asking myself why I don’t prepare duck more! It is so rewarding and delicious! In the first place, duck breasts are relatively easy to smoke once you learn the “plancha trick”. Furthermore, that rich duck fat offers a satisfying taste that is distinct and memorable. And in case you have not eaten duck it tastes like a cross between filet mignon and a chicken thigh. 

Thank you Western Woods Inc. for sponsoring my blog post!

WHAT IS THE TRICK TO SMOKING DUCK BREAST?

For the most part, when smoking duck breasts the tenderness and flavor is rave-able but the skin, well not so much! My mission was to develop smoky succulent duck breasts with crispy skin. After all, a bite of tender, smoky, sweet and savory meat that has scrumptious skin will brand your palate! When I serve smoked duck, with a decadent crispy skin, the eating experience is just like that of a Japanese high end wagyu…at a fraction of the cost!

As you can tell I am a huge fan of smoked duck. I find smoked duck is classy and versatile! Smoked duck is fancy enough for a holiday dinner yet can be added to a back porch sandwich tray! 

Okay, so how do we render the duck fat, under the skin, to create a crispy bite? The perfect solution is to finish the skin A La Plancha style! 

WHAT IS “A LA PLANCHA” ?

Cooking a la plancha, in Spanish simply means, cooking “on the griddle”. Recipes that are a la plancha are traditionally cooked on a round, flat metal plate. In Spain it is called plancha, and in Argentina it is a chapa. On the market today, many Planchas are made of stainless steel or carbon steel. In contrast most Chapas are flat piece of cast iron, on legs, that can set over a fire. No matter what the “griddle” is made of it has rimmed edge that help to hold in all the juices.

You have probably seen Plancha style of cooking! For instance, at a festival or farmers market you walk up to the vendor that makes a scrumptious taco on a big propane griddle-looking grill. In the USA we call it a griddle but technically it might be a plancha grill. The technical difference between a griddle and plancha is that the plancha has very high heat concentrated right over the burner under the plate with a gradual decrease in temperature as you go toward the edges.

WHAT COOKWARE CAN SUBSTITUTE A PLANCHA?

Sure you can buy a carbon steel or cast iron plancha, and there are reasons why it is a benefit. However, you might have an excellent substitute in your kitchen. What’s your largest cast iron cookware? I’ve used my pizza pan, a large baking dish and even declared my 18”x10” cast iron with handles as a plancha. In a pinch, use your largest cast iron skillet. 

Here is a tip! When you rummage through your pans and grill cookware, look for a pan with handles, and grab your grill gloves.

Secondly, once you make Duck Breasts A La Plancha, I bet your culinary light will go on and you will be inspired to convert other recipes into plancha recipes. So with that in mind, buy an official plancha pan or grill. After all a plancha + a smoker box could become your next grilling buddies! 

WHAT ARE THE BENEFITS A LA PLANCHA?

Don’t we all love that smoky steak streaked with marbling? Or how about the crispy fatty skin on chicken fresh off the grill? I do! Subsequently, one benefit of plancha-style cooking is definitely the flavor from that perfect sear! In fact, the fat that is captured on the plancha as compared to dripping through the grill grates, creates moisture and flavor!

Subsequently, there is no flare up! In addition, your asparagus won’t fall through the grill grates! LOL! Plus, those hard to caramelize foods like oranges and lemons will retain juice and be evenly browned.

Lastly, duck skin benefits on a plancha grill surface with the entire skin touching a hot surface while the fat renders and is retained.

So let’s begin cooking with a smoker box filled with Western BBQ Cherry Smoking Chips

WHAT WESTERN BBQ SMOKING CHIPS ARE DELICIOUS WITH DUCK?

Apple, Pecan, Cherry, and Peach Smoking chips are my favorite with duck. Specifically Western BBQ Cherry Smoking Chip is my #1 pick for duck breasts! The fruity sweet smoky flavor blends so well with the earthy meat flavor in duck. 

WHAT ARE THE STEPS TO SMOKING DUCK BREAST?

1. Score the duck skin without cutting the flesh. 
2. Place in a marinade if you want. I used Olive Garden Italian Salad Dressing! Any Asian Ginger Garlic Marinade or Teriyaki is delicious too. 
3. If you don’t have time for a marinade, an Asian or Mexican flavored rub is delicious.
4. Smoke duck breasts over low, indirect heat, skin side down, for about an hour. Transport the duck to a cold “plancha” griddle, over 375°F direct heat.
5. Place the duck, skin side down, on the griddle, and cook for about 4-5 minutes, or until brown. 
6. Flip the duck breasts over a few times until a tasty internal temperature reaches 130°F to 140°F. 

I hope you give cherry smoke duck a la plancha a try!

WHAT SIDE DISHES GO WITH DUCK

1. Stone Fruit! Specifically cherries are used a lot in duck sauces. Peaches have a sweet tart balance that highlights duck flavor too. 
2. Citrus! Oranges, tangerines and kumquats are my favorite citrus with duck.
3. Cranberry sauce is a tasty topping on smoked duck. 
4. AND to my surprise, I was highly rewarded when on a whim I made a fresh mango salsa and it teamed up the duck in a memorable way. In fact, my hubby complimented the duck paired with the mango salsa in the photo!
5. A buttery herb orzo or golden potato dish is tasty with smoked duck. 
6. Grilled asparagus, garlic green beans, or a spring green salad with citrus vinaigrette, are side dishes as well. 

WHAT ARE THE BENEFITS OF SMOKING DUCK?

First of all, smoking duck, especially with sweet smoking chips, balances the deep earthy flavor of duck.

Secondly, smoked duck is delicious with a rich flavor classy enough for a romantic dinner, and easy enough for a casual meal! 

Furthermore, thin slices of smoked duck can be served hot or cold. Smoked duck is super moist when served cold. I cannot think of another protein that is more delicious served cold; smoked salmon comes in close! 

Last but not least, duck is nutritious! Duck is lower in cholesterol and sodium than chicken. In addition, duck is high in protein, zinc, iron, and selenium.

Subsequently, selenium is an important mineral that is said to reduce the symptoms of chronic inflammation while helping with your immune response!

SO grab your make-shift plancha griddle and let’s smoke duck with Western BBQ Cherry Smoking Chips! 

For more smoky delicious recipe inspiration for a gas grill or smoker:

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Check out some of Grilling Grandma’s cherry smoked recipes! 

• Cherry Smoked Pork Loin
• Cherry Smoked Brownies