Peach Smoked Breast Duck with Orange & Ginger Marmalade

Ingredients:

• 2 - 12 oz. Muscovy duck breast
• 1 gal. water
• 1 c. salt
• 1 large onion, peeled and chopped
• 1 stalk celery, chopped
• 1 small carrot, peeled and chopped
• 1/4 c. white wine
• 1/4 c. white wine vinegar
• 2 cloves garlic, chopped
• 2 serrano chilies, chopped
• 1 sprig fresh thyme
• 1 sprig fresh basil
• 1 sprig fresh cilantro
• 1 sprig fresh parsley
• 1 bay leaf

• Rind from 4 oranges, matchstick
• 2 Tbs. minced ginger root
• 4 oz. brown sugar
• 2 oz. red wine vinegar
• 6 oz. orange juice
• 3 oz. demi-glace
• Salt and pepper
• Garnish

• 1 Loaf Italian Bread
• 1 Clove Garlic
• 6 Tbs Butter

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Peparation:

Combine all ingredients in a large stockpot over high heat and bring to a boil.
Reduce heat and simmer for 20 minutes.
Remove from heat and cool completely.
Strain brine through a fine sieve.
Submerge duck in brine and soak for � hour per lb., minimum one hour.
Remove from brine and shake off excess moisture.
Place in smoker and cold-smoke for 1� hours.
Remove skin; place in 350F oven for approximately 10 minutes.

Caramelize orange rind and ginger with brown sugar,
add vinegar, orange juice and demi-glace.
Cook 5 minutes to proper consistency.
Salt and pepper to taste.

Thinly slice bread approx. 1/8" to aquire 16 slices.
Toast Bread in 350F oven for 10 min, flipping once half way. (Can be toasted with Duck above)
Peel and mince garlic clove.
Combine Garlic and 6 Tbs butter, melt on low heat.
Brush one side of toast with melted garlic butter. Reheat in oven for 5 additional minutes, butter side up.
Allow toast to cool to room temperature.

Spread marmalade on toast and top with 1/8" slices of medium rare duck breast.

Servings:

16 - 4 oz. portions