Clove Smoked Breast of Duck with Date & Orange Jus

This dish balances the rich, gamey flavour of duck with the warm intensity of clove and the natural sweetness of dates. A gentle cold-smoking infuses the duck with spice before pan-searing, while a reduced jus of dates, orange, and red wine adds complexity and elegance.

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Keyword: Duck, Smoked, Cloves, Dates, Orange

Category: Main Courses

Course: Mains, Poultry

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 20

Resting Time: 15

Total Time: 45

Servings: Servings

Calories: 425kcal

Author: MJF

Cost: £14

Equipment

1 Cutting Board and Cooks Knife
1 Pan or Wok with a Lid
1 Small Wire Rack
1 Saucepan and Wooden Spoon
1 Strainer
1 Carving Knife

Ingredients

For the smoked duck:

2 Duck Breasts skin on (about 170–200g / 6–7 oz each)
½ tsp Ground Cloves or 4–5 Whole Cloves 1g
1 tbsp Brown Sugar 15g
1 tsp Black Peppercorns, crushed 3g
1 Sprig Fresh Thyme
Salt to season

For the date & orange jus:

100 ml Red Wine ⅓ cup + 1 tbsp
100 ml Chicken Stock ⅓ cup + 1 tbsp
50 g Dates 1¾ oz, pitted and chopped
1 tsp Red Wine Vinegar 5ml
½ each Orange zest and juice
1 each Shallot small, finely chopped
1 tsp Unsalted Butter (to finish) 5g
Salt & Pepper to taste

Instructions

For the Clove-Smoking:

Prepare your smoker or stovetop smoking setup (a lidded pan or wok with a rack works well). Place the cloves, brown sugar, and black peppercorns in foil on the bottom of the pan.
Line the inside of the lid to avoid sticking. Place duck breasts on a rack, skin side up. Cover tightly and smoke gently for 5–7 minutes off the heat.
Remove the duck, rest uncovered for 10 minutes. Season with salt.

To Cook the Duck:

Score the skin of the duck breasts. Place skin-side down in a cold pan. Cook over medium heat until the fat renders and the skin becomes crisp and golden (about 6–8 minutes).
Turn over and sear the flesh side for 2–3 minutes, then rest on a board for 5 minutes. Slice just before serving.

For the Jus:

In a saucepan, sauté the shallot until soft. Add dates, red wine, and vinegar. Simmer to reduce by half.
Add the chicken stock, orange zest and juice, and simmer for 5–7 minutes until slightly syrupy.
Strain if preferred, then whisk in butter just before serving for gloss and richness.
Taste and adjust seasoning.

To Serve

Plate the sliced duck over a swipe of date-orange jus. Garnish with fresh thyme or crispy shallots. Pairs beautifully with sweet potato purée or roasted carrots.

Nutrition

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Clove Smoked Breast of Duck with Date & Orange Jus