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Smoked Duck with Christmas Spiced Pickled Cherries

A delicious canapé recipe to serve at your Christmas lunch!


  • 2 x 200g duck breasts, skin on

  • Smoking Mixture

  • 1 tablespoon black tea leaves

  • 1 tablespoon herbal tea (eg an earthy, spicy herbal tea such as cardamom and cinnamon)

  • 2 tablespoons dried orange peel

  • 4 tablespoons jasmine rice

  • 2 tablespoons brown sugar

  • 4 star anise

  • Christmas Spiced Pickled Cherries

  • 4 cardamom pods

  • 4 cloves

  • 1 cinnamon stick

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ cup (60ml) red wine vinegar

  • 1/3 cup (50g) fresh or frozen cherries, pitted and halved


  • 1.

    Line a wok or stir-fry pan with two pieces of heavy duty foil. Place smoking mixture on top, mix to combine and place over high heat. Place a rack in the wok and duck breasts, skin side up, on top. Cover with a lid or tightly with foil. Once it starts to smoke, reduce heat to low and continue to smoke the duck breasts for a further five to ten minutes.

  • 2.

    Meanwhile, prepare Christmas spiced pickled cherries by bruising cardamom, cloves and cinnamon in a pestle and mortar. Add to a small saucepan with nutmeg, ginger, red wine vinegar and cherries, bring to the boil then simmer for four minutes. Set aside to cool.

  • 3.

    Remove duck from wok and place skin side down in a cold frying pan. Place pan over medium heat and cook for 6 to 8 minutes or until the fat renders and the skin is crisp. Turn and cook for a further one to two minutes. Rest in a warm place for five minutes.

  • 4.

    To serve, thinly slice each duck breast into twelve slices. Place one slice on each serving spoon and top with a cherry half.

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