Duck magret and smoked figs recipe

I love that Loreto, author of Sabores de Colores, surprises me with her creations using the smoker. The reason? That many times we stick to the idea that the smoker will be used to smoke salmon and some other fish... and we don’t go any further. But it certainly serves for much more, as she has told and shown us on other occasions. I’m sure you’ll agree: this duck magret she presents today is a true delicacy!

Gathering the family at home is the perfect excuse to prepare smoked foods, and also the perfect excuse to try new recipes. Such is the case with the recipe I bring you today, smoked duck magret, a recipe I tried some time ago at a restaurant and fell completely in love with and, as you know, it couldn’t be any other way than for me to offer you my version so you can make it at home as soon as possible.

Since I have had the Nordic Ware smoker at home I’ve been reading a lot, researching and looking for different recipes to make, and what I’ve seen, common to all of them, and something I recommend, is that when we decide to smoke foods it’s ideal to look for ingredients with medium-high fat content since these will best absorb the aromas. Hence magret is always a perfect option, always keeping the skin with all its fat, a true treat. I recommend you make it as soon as possible and you’ll see you’ll repeat it.

INGREDIENTS (for 2 people)

1 duck magret
6 figs

Curing mix for the magret:
150 gr coarse salt
150 gr brown sugar
1 tablespoon green anise seeds
1 cinnamon stick
10 black peppercorns

Smoker mix:
2 tablespoons pecan wood chips (or the chips you choose to give the smoky flavor)
1 teaspoon green anise seeds
1 cinnamon stick

PREPARATION

1. Place the green anise seeds, black pepper and cinnamon in a mortar, mine is the Emile Henry one (fabulous), and lightly crush them.

2. Next mix the crushed spices with the salt and sugar in a large bowl and on a tray, a plate or a ceramic dish, spread a third of the mixture and place the magret skin-side up, cover with the remaining two thirds, press lightly and let cure in the refrigerator for 2 hours.

3. After two hours remove the magret from the refrigerator, rinse it under the tap, dry with paper towels and place it on the perforated tray of the smoker along with the figs.

4. Then place two spoons of wood chips, a teaspoon of green anise and the cinnamon stick which you will have broken into pieces in the bottom of the smoker. On the bottom place the container for the liquids, not because we are going to add any liquid but because the duck will release fat as it heats which will fall into this container and be easier to clean. Finally place the tray with the duck magret and the figs and cover. Light the heat and cook for 15-20 minutes*, watching that the smoker does not exceed 100ºC, you know you can control this with the thermometer it has; if the temperature goes above, you can control it by lowering the heat where the smoker is placed.

(Left) 26cm wavy ceramic bowl by Emile Henry; (right) Nordic Ware food smoker

5. After the cooking time, open the smoker and transfer the magret to a plate, cover with aluminum foil and let rest 5 minutes.

6. Finally, with the help of a very sharp knife, slice the magret thinly and serve accompanied by the smoked figs.

* Time is a guide; after 15 minutes you can check if the doneness is to your liking—bear in mind the magret should be pink in the center to be nicely juicy.

Nordic Ware food smoker, and Pallarès carbon steel knife