Special Thanks to Chef Bradley Yip for sharing this recipe with us as we bring the 2025 Barbecue’N Across Canada recipe series to inspire your grilling adventures.
In June, we featured recipes from the Province of Ontario.
Click HERE to learn more about Chef Bradley.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Serves: 4
INGREDIENTS:
Duck Breast
- 4 duck breasts, skin scored
- Salt and pepper to taste
Ontario Cherry Compote
- 1 cup (150g) fresh Ontario cherries, pitted and halved
- 1/4 cup (60ml) red wine
- 1 tbsp (15ml) balsamic vinegar
- 1 tbsp (15g) brown sugar
Herb Farro Salad
- 1 cup (200g) farro, cooked
- 1/2 cup (75g) diced cucumber
- 1/2 cup (75g) cherry tomatoes, halved
- 1/4 cup (10g) fresh basil, chopped
- 1/4 cup (10g) fresh parsley, chopped
- 2 tbsp (30ml) olive oil
- Salt and pepper to taste
INSTRUCTIONS:
- Prepare and Smoke the Duck Breast (on a Big Green Egg): Preheat the Green Egg to 225°F (107°C). Season duck breasts with salt and pepper. Place them on the grill, skin-side down, and smoke for 45-60 minutes until medium-rare (135°F internal temperature).
- Ontario Cherry Compote: In a saucepan, combine cherries, red wine, balsamic vinegar, and brown sugar. Simmer over low heat until cherries soften and the sauce thickens, about 10-15 minutes.
- Herb Farro Salad: In a bowl, combine cooked farro, cucumber, cherry tomatoes, basil, parsley, and olive oil. Season with salt and pepper to taste.
- Serve: Slice the smoked duck breast, serve with a spoonful of cherry compote on top, and a side of herb farro salad.
Chef's Notes
- Substitute duck with chicken thighs if desired, adjusting cooking time accordingly.
- The cherry compote adds a fruity tang that enhances the richness of the smoked duck.
