Duck breast and smoked figs recipe

I love that Loreto, author of Sabores de Colores , surprises me with her creations with the smoker . The reason? That many times we are left with the idea that the smoker will be used to smoke salmon and some other fish... and we do not go any further. But it is undoubtedly useful for much more, as he has told us and demonstrated on other occasions. I'm sure you'll be with me: This duck magret that he is presenting to us today is a real delicacy!

Gathering the family at home is the perfect excuse to prepare smoked food, and also the perfect excuse to try new recipes. As is the case with the recipe that I bring you today, the smoked duck magret, a recipe that I tried some time ago in a restaurant and I fell completely in love with it and you know that it could not be otherwise than that I did not offer you my version, to that the sooner you prepare it at home.

Since I have the Nordic Ware smoker at home I have been reading a lot, researching and looking for various recipes to prepare, and what I have seen, common to all of them, and something that I recommend, is that when we decide to smoke, the ideal is Look for ingredients with a medium-high fat content, since these will be the ones that best absorb the aromas. Hence, the magret is always a perfect option, always keeping the skin with all its fat, an authentic delicacy. I recommend that you prepare it as soon as possible and you will see that you will repeat it.

INGREDIENTS (for 2 people)

1 duck magret
6 figs

Mixture to cure magret:
150 gr coarse salt
150 gr brown sugar
1 tablespoon green anise grain
1 cinnamon stick
10 black pepper balls

Smoker Mix:
2 tablespoons pecan chips (or the chips you choose to give the smoky flavor)
1 teaspoon of green anise grain
1 cinnamon stick

ELABORATION

1. Arrange the green anise grains, the black pepper and the cinnamon in a mortar, mine is Emile Henry's (fabulous), and lightly mash them.

2. Next we mix the mashed spices with the salt and sugar in a large bowl and on a tray, a plate or a ceramic mold , we distribute a third of the mixture and we arrange the magret with the skin up, we cover with the two thirds remaining, press lightly and let cure in the fridge for 2 hours.

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

4. Next, we place two spoons of wood shavings , a teaspoon of green anise and the cinnamon stick that we will have broken into pieces in the bottom of the smoker . On the bottom we place the container for the liquids, not because we are going to add any liquid but because the duck when heated will release fat which will fall into this container and it will be easier to clean. Finally we have the tray with the duck magret and the figs and cover. We light the fire and cook for 15-20 minutes*, making sure that the smoker does not exceed 100ºC, you already know that you can control this on the thermometer that it has, if it goes over the temperature you can control it by lowering the heat in which it is arranged the smoker.

(Left) Ceramic wavy bowl 26cm by Emile Henry ; (right) Nordic Ware Food Smoker

5. Once the cooking time has elapsed, open the smoker and remove the magret to a plate, cover it with aluminum foil and let it rest for 5 minutes.

6. Finally, with the help of a very sharp knife , cut the magret into thin slices and serve with the smoked figs.

* The time is indicative, after 15 minutes we can check if the cooking point is what we like, think that the magret must be pink in the center so that it is very juicy.

Nordic ware food smoker , and Pallarès carbon steel knife