Recipes // Main Dish Beef and Pork // Smoked Duck with Spoon Pudding and Gianduja Ruby Port

Smoked Duck with Spoon Pudding and Gianduja Ruby Port


By Chef Gio Osso


  • 2 duck breast
  • 2 oz of black foot tobacco
  • 1 cup of dried tart cherries
  • 3 croissants
  • 1 cup of heavy cream
  • 5 eggs
  • 3 radicchio
  • ¼ cup of gianduja chocolate
  • 1 cup of ruby port
  • 1 cup of sugar
  • Extra virgin olive oil
  • Salt and pepper to taste


  1. The best way to smoke the duck with out a smoker is to have a perforated pan that will fit inside of another pan.
  2. Score the duck and place the housemaid smoker on the stove top turn it up on medium heat. Add the duck breast, and cover it. Let the duck smoke on one side for a couple minutes and turn it and let it smoke for a couple minutes and set the duck aside.
  3. To make the spoon pudding, tear the croissants into small pieces. Make the custard batter by mixing heavy cream, 5 eggs and cherries, 3 tsp of sugar and salt and pepper.
  4. Mix the croissants in the batter and place in a baking pan and bake at 350 for 20 minutes until custard is cooked and the pudding is golden brown.
  5. To make the sauce, in a saucepot reduce the ruby port with ½ cup of sugar until it has a syrup consistency. Add the gianduja chocolate gradually to the syrup.
  6. Cut the radicchio in half long ways and repeat. Sauté the radicchio in olive oil and salt and pepper.
  7. Cook the duck in a hot pan skin side down under low heat. Render the skin until it is crispy and of golden brown color. Roast the duck in the oven at 475 degrees for about 6 mins for a medium cooked duck. Let the duck rest and serve with a piece of the spoon pudding, the radicchio, slice the duck thinly and garnish with the ruby port sauce.
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