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Cliff House at Pikes Peak Bed and Breakfast Inn
Manitou Springs, Colorado
Maple Smoked Duck Breast with Sweet and Sour Salpicon of Apples
From the Kitchen of Chef Craig Hartman
Combine maple syrup, kosher salt, black pepper, and marjoram and marinate breasts overnight. Sear duck breasts, skin side down, over medium heat until dark brown and most of the fat is rendered out. Using a home smoker, smoke breasts, flesh side down, over hickory wood for 20 minutes. Do not allow temperature to rise over 200 degrees. Cool and slice thin on the bias against the grain.
Salpicon of Apples: Combine all ingredients. Place 3 ounces of apples on plate and flatten to make a bed for the slices of duck. Sprinkle extra chopped parsley around edge of plate and serve.
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