Mazzio's Smoked Duck with Tangerine-Rosemary Salad

  • Active Time 15m
  • Total Time 12h 40m

Serves 4

James Mazzio's sugar-and-tea mixture adds a wonderful fragrance to the duck; allow a day for marinating. If you want to save time, buy smoked duck breasts at your local specialty food shop. WINE RECOMMENDATION: Meaty duck breasts need a concentrated red; for this recipe, the wine also must have enough acerbic tannins to check the sweet notes of the molasses marinade. That's a Bordeaux.


  • For Smoked Duck:
  • 1 cup fresh tangerine or orange juice
  • 5 tablespoons light brown sugar, divided
  • 2 tablespoons unsulphured molasses
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely chopped rosemary
  • Zest of 2 tangerines or oranges, cut into very thin strips
  • 1/4 teaspoon each freshly ground white and black pepper
  • 4 boneless duck breasts (5 to 6 ounces each), with skin
  • 1/2 cup long grain white rice
  • 1/4 cup loose black tea, such as Ceylon
  • Tangerine Salad:
  • 1/2 cup fresh tangerine or orange juice
  • 1/2 small shallot, finely chopped
  • 2 tablespoons Champagne vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon minced rosemary
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 large tangerines or oranges
  • 4 cups (packed) mixed tender greens, such as Boston lettuce and mache


FOR SMOKED DUCK: In a shallow glass or ceramic baking dish, combine the tangerine juice with 3 tablespoons of brown sugar, the molasses, kosher salt, rosemary, tangerine zest and white and black peppers. Add the duck breasts and turn to coat. Cover and refrigerate overnight, turning occasionally.

Line a wok and its lid with heavy-duty foil, allowing a 6-inch overhang around both the wok and lid. Add the rice, tea and the remaining 2 tablespoons of brown sugar to the wok and stir to mix. Set the wok over moderate heat and cook until wisps of smoke rise up from the smoking mixture.

Pat the duck breasts dry with paper towels and arrange them on a 9-inch round cake rack. Carefully, set the rack in the wok over the smoking mixture. Cover with the lid and crimp the foil tightly all around. Smoke the duck breasts over moderate heat for about 18 minutes, or until the meat is medium rare. Transfer the duck to a cutting board and let rest for 5 minutes. Serve with salad.

MAKE AHEAD: The smoked duck can be refrigerated overnight.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2032

nutrition information per serving

624 calories; 28g total fat; 109mg cholesterol; 1520mg sodium; 62g carbohydrates; 4g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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