For this recipe, I cold-smoked duck breasts, and scored the skin through the fat, yet not into the meat. I seasoned the breast with a mixture of raw sugar, sea salt and Mexican oregano. I then put the breasts in a plastic bag and marinated them for several hours. An hour before serving, I cold-smoked the breasts for twenty minutes. Then I pan seared the breasts briefly on the meat side and until the skin was golden on the skin side. This cooked off most of the duck fat. I removed the still rare breasts and placed them on a baking sheet. I drained off the duck fat from the sautee pan and added white wine which I reduced slightly to cook off the alcohol. I then added spicy brown mustard, chile flakes, and crushed Mexican oregano. Lastly, I added wild honey to taste.
Fifteen minutes before serving, I baked the duck breasts in a pre-heated 350 degree oven for exactly 14 minutes. his puts the breasts at 140 degrees. To serve, I plated crisp micro-greens and topped with a Portabella mushroom that I had prepared earlier by baking and basting with an olive oil, garlic & Balsamic vinegar glaze. I topped this dish with shaved asparagus and carrots that I had blanched in the natural chicken broth before cooking the Quinoa.