The West

Smoked duck breast with citrus sauce and a sweet potato
Picture: Robert Duncan

Serves 4

4 duck breasts

2 oranges, rind, juice

2 tbsp caster sugar

2 tbsp sherry vinegar

200ml chicken stock

4 small sweet potatoes


  • 25g butter, softened

1/4 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup pecans, roasted


To smoke the duck using a smoker, set up a clear space outside. Heat some coal to medium heat. Place one cup of hickory wood chips over the coal and allow to smoke. Place the lid over the smoker, and set aside for 5 minutes. Score the duck breast and place on a rack above the coal and wood chips and smoke for 20 minutes. Rest for 20 minutes in a warm spot. To make the sauce, julienne strips of orange rind, then squeeze the juice. In a large pan, melt the sugar until a golden brown, add the orange juice, strips of rind, vinegar and stock. Stir to break up any lumps of caramel and simmer until the volume has reduced by half. Heat oven to 180C. Place potatoes on a baking tray and roast for 50 minutes. Once cooked, cool slightly, slice the top off and scoop out the soft sweet potato. Combine potato, butter, brown sugar, salt and cinnamon in a bowl. Mix well. Stir through pecans. Scoop the mix back into the sweet potato shells, and pop back in the oven for a further 15 minutes. To serve, slice the duck and place on to four plates with a stuffed potato and drizzle of sauce.

The West Australian

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