Ingredients Weight Measure
Duck breast, boneless, 6 oz. 12 ea.


Ingredients Weight Measure
Blueberries 1 pt.
Ginger, rough chopped 1-1/2 oz.
TABASCO® brand Garlic Pepper Sauce 6 oz.
Brown sugar 6 Tbsp.


Ingredients Weight Measure
Honey 1/2 cup
Sour cream 1/2 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 cups
Salt and pepper to taste


Ingredients Weight Measure
Jicama 4 lbs. 2 ea.
Lemon juice 1/8 cup
Lemon zest 1/8 cup
Rice wine vinegar 1/8 cup
Dijon mustard 2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Olive oil 1/4 cup
Poppy seeds 1 tsp.
Salt and pepper to taste


Ingredients Weight Measure
Edible flower 1 ea.


  1. To prepare Duck, trim excess fat and skin from boneless duck breast. Cut slits on remaining fat.
  2. To prepare Marinade, combine all ingredients in food processor until smooth. Pour mixture over duck and marinate refrigerated for at least 1 hour.
  3. To prepare Sauce, place honey in a bowl and whisk in sour cream until smooth. Add TABASCO® Green Jalapeño Pepper Sauce and season to taste, mixing well. Place sauce in squeeze bottle and refrigerate until needed.
  4. To prepare Salad, using mandoline, julienne the jicama. Mix lemon juice, zest, rice wine vinegar, Dijon and TABASCO® Green Jalapeño Pepper Sauce. Slowly add olive oil to emulsify. Stir in poppy seeds. Season with salt and pepper. Toss jicama with dressing and let stand for 10 minutes.
  5. To assemble, smoke marinated duck breast, skin side down, over hickory chips to an internal temperature of 140°-145°F (approximately 20 to 25 minutes). Remove from smoker and let stand for 5 minutes. Thinly slice breast, diagonally. On each plate, mound the jicama salad in the middle and surround the salad with the smoked duck slices. Lightly dress the duck with the sauce, pooling at edges for dipping. Garnish with edible flower.

Yield: 12-20 servings