Smoked Duck Breast with Jalapeño Glaze

Preparation info

  • Serves


    as an appetizer
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Although you can use an outdoor smoker, the first time I prepared this recipe I used a stovetop smoker—essentially a big pan with a rack inside and a cover. You put very fine wood chips (almost sawdust) in the bottom of the pan, put the duck (or whatever) on the rack, cover, and place the whole shooting match atop a burner. Amazingly, it does the job in just about 10 minutes. (This is essentially the technique Chinese cooks use to smoke duck in tea leaves.)

This makes a good appetiz