Vanilla Cured Smoked Duck "DLT"

Vanilla Cured Smoked Duck “DLT”

Ingredients

  • 12 cherry tomatoes, quartered
  • 1 cup baby arugula
  • 4 teaspoons Vanilla Vinaigrette (recipe below)
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    Buy Now, as needed
  • 8 – 1/4 oz. vanilla and orange cured duck breast slices, thinly sliced (recipe below)
  • 4 slices sourdough bread, thinly sliced, toasted, 1/4 x 4 inches
  • 4 teaspoons, divided chermoula mayo (recipe below)
  • 1/2 teaspoon, divided alderwood smoked salt

Vanilla and Orange Cured Duck

  • 3/4 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 tablespoons Nielsen-Massey Pure Orange Extract
    Buy Now
  • 2 cups coarse sugar
  • 2 cups kosher salt
  • 4 – 10 oz. pieces duck breasts, boneless, trimmed

Chermoula Mayo (yields 6 cups)

  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 1/4 cup madeira or sherry cooking wine
  • 1 cup parsley, rough chopped
  • 3/4 cup cilantro, rough chopped
  • 3 tablespoons roasted garlic cloves, pureed
  • 1 1/2 tablespoon cumin seeds, toasted, ground
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon coriander, toasted, ground
  • 1/4 cup garlic flavored oil
  • 1 tablespoon mild harissa paste
  • 1/2 cup orange juice, fresh squeezed
  • 4 cups mayonnaise
  • Salt
  • Black pepper

Vanilla Vinaigrette (yields 3/4 cups)

Directions

In a small bowl, combine tomatoes, arugula and vinaigrette. Toss lightly and reserve.

Lay slices of duck flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla. With a culinary torch, lightly torch each slice.

Top each piece of sourdough bread with 1 tsp of chermoula mayo, 2 slices of duck breast and a portion of the vanilla tomato salad. Finish with a sprinkle of smoked salt on each sandwich.

Vanilla and Orange Cured Duck

Combine all ingredients except duck and mix well. Pat the duck breasts with paper towels until dry. In a 9 x 13-inch pan, spread a 1/4-inch-thick layer of cure mix on the bottom. Place duck breast, fat side down, on the cure and add remaining cure on top of each duck breast. Cover with plastic and place in refrigerator and let sit at least overnight to cure.

Remove duck breasts from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.

Preheat smoker to 220 degrees F and smoke for 1 hour with Cherrywood chips. Chill duck in refrigerator. Serve once cooled.

Chermoula Mayo

Combine all ingredients except mayo in a blender and blend until smooth. Combine Chermoula and mayo and mix well. Adjust seasoning with salt and pepper.

Vanilla Vinaigrette

Combine all ingredients except oil in a blender and blend until smooth. While blender is on low, slowly stream in oil until fully incorporated. Adjust seasoning with salt and pepper.

Notes:

If you do not have a smoker at home, there are stove top and do-it-yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.

Make garlic flavored oil and roasted garlic by combining raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.

  • 12 cherry tomatoes, quartered
  • 20 g baby arugula
  • 4 teaspoons Vanilla Vinaigrette (recipe below)
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
    Buy Now, as needed
  • 8 – 7 g vanilla and orange cured duck breast slices, thinly sliced (recipe below)
  • 4 slices sourdough bread, thinly sliced, toasted, 1/4 x 4 inches
  • 4 teaspoons, divided chermoula mayo (recipe below)
  • 1/2 teaspoon, divided alderwood smoked salt

Vanilla and Orange Cured Duck

  • 180 ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 tablespoons Nielsen-Massey Pure Orange Extract
    Buy Now
  • 400 g coarse sugar
  • 580 g kosher salt
  • 4 – 280 g pieces duck breasts, boneless, trimmed

Chermoula Mayo (yields 1420 ml)

  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 60 ml madeira or sherry cooking wine
  • 25 g parsley, rough chopped
  • 12 g cilantro, rough chopped
  • 3 tablespoons roasted garlic cloves, pureed
  • 1 1/2 tablespoon cumin seeds, toasted, ground
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon coriander, toasted, ground
  • 60 ml garlic flavored oil
  • 1 tablespoon mild harissa paste
  • 120 ml orange juice, fresh squeezed
  • 950 ml mayonnaise
  • Salt
  • Black pepper

Vanilla Vinaigrette (yields 180 ml)

Directions

In a small bowl, combine tomatoes, arugula and vinaigrette. Toss lightly and reserve.

Lay slices of duck flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla. With a culinary torch, lightly torch each slice.

Top each piece of sourdough bread with 1 tsp of chermoula mayo, 2 slices of duck breast and a portion of the vanilla tomato salad. Finish with a sprinkle of smoked salt on each sandwich.

Vanilla and Orange Cured Duck

Combine all ingredients except duck and mix well. Pat the duck breasts with paper towels until dry. In a 23 x 33-centimeter pan, spread a 0.6-centimeter-thick layer of cure mix on the bottom. Place duck breast, fat side down, on the cure and add remaining cure on top of each duck breast. Cover with plastic and place in refrigerator and let sit at least overnight to cure.

Remove duck breasts from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.

Preheat smoker to 105 degrees C and smoke for 1 hour with Cherrywood chips. Chill duck in refrigerator. Serve once cooled.

Chermoula Mayo

Combine all ingredients except mayo in a blender and blend until smooth. Combine Chermoula and mayo and mix well. Adjust seasoning with salt and pepper.

Vanilla Vinaigrette

Combine all ingredients except oil in a blender and blend until smooth. While blender is on low, slowly stream in oil until fully incorporated. Adjust seasoning with salt and pepper.

Notes:

If you do not have a smoker at home, there are stove top and do-it-yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.

Make garlic flavored oil and roasted garlic by combining raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.

  • Nielsen-Massey time icon

    45 minprep

  • Nielsen-Massey time icon

    15 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Orange Extract 4oz

Pure Orange Extract