Duck is a dish that elevates any occasion, turning a simple dinner into a memorable experience. This recipe for Smoked Duck with Potatoes and Frisée is not only a delicious meal but also a heartfelt gesture, perfect for showing someone you care. Prepared with care and smoked to perfection, this dish combines the rich flavors of duck with crisp potatoes and fresh frisée lettuce, creating a harmony of taste and texture.

Preparation time: 1 hour 15 minutes Total time: 10 hours Yield: 4 servings

Ingredients:

1 (4 1/2- to 5-pound) duck (thawed, if frozen)
4 teaspoons kosher salt, divided
2 1/2 teaspoons coarsely ground black pepper, divided
2 teaspoons ground pink peppercorns
2 ounces shallot, quartered
3-4 thyme or oregano sprigs
1 1/2 tablespoons Maggi Seasoning sauce
1 1/2 pounds small Yukon Gold potatoes
1/4 cup extra-virgin olive oil, divided
2 sage sprigs
Cooking spray
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
4 cups chopped frisée (from 1 medium head)

Instructions:

Begin by preparing the duck. Remove any giblets and rinse the duck under cold water. Pat it dry with paper towels and place it on a rimmed baking sheet. Prick the duck with a fork liberally over every surface. Let it stand uncovered in the refrigerator for 8 to 12 hours.
In a small bowl, combine 1 tablespoon salt, 2 teaspoons black pepper, and ground pink peppercorns. Season the inside and outside of the duck liberally with this spice mixture. Insert the quartered shallot and thyme or oregano sprigs inside the duck cavity. Truss the duck and rub the outside with Maggi Seasoning sauce to coat.
Place the potatoes in a large cast-iron skillet. Drizzle them with 1 tablespoon olive oil and lightly season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add the sage sprigs and duck neck to the skillet with the potatoes.
Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Once the coals are glowing red and covered with a layer of fine gray ash, add 2 cups mesquite wood chips. Carefully wipe the preheated grates clean and spray them with cooking spray.
When the fire begins to produce a steady stream of smoke and the temperature registers 300-325°F, place the skillet of potatoes on the side with no coals. Then place the duck, breast side up, directly on the grate over the skillet of potatoes. Close the grill, vent it for smoking, and smoke until an instant-read thermometer inserted in the thickest part of the breast reads 140°F, about 1 hour, turning the duck and stirring the potatoes once, and adding coals or wood chips as needed to maintain a steady temperature between 300°F and 325°F.
Transfer the duck to a cutting board and let it rest for at least 20 minutes. Remove the potatoes from the grill when tender and remove the duck neck and sage, discarding them or saving them for stock. Let the potatoes cool slightly, then cut them in half and toss them with the juices in the skillet to coat.
In a large serving bowl, whisk together the red wine vinegar, Dijon mustard, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Add the frisée and warm potatoes and toss to combine. To serve, carve the duck into 6 to 8 pieces and tuck them into the salad.

This Grilled Duck with Potatoes and Frisée is not just a meal; it's a celebration of flavors and memories, perfect for sharing with loved ones. Enjoy the experience of preparing and savoring this delicious dish!

Smoked Duck with Potatoes and Greens