Chef Smoke Special: Infused Duck Breast with Cherry Port Reduction, Parsnip Purée, and Crispy Brussels Sprouts

Chef Smoke Special: Infused Duck Breast with Cherry Port Reduction, Parsnip Purée, and Crispy Brussels Sprouts

A refined, restaurant-style home dinner with seared duck breast, a deep cherry port glaze, silky parsnip purée, and crisp Brussels sprouts for contrast. Elegant, rich, and still absolutely doable in a home kitchen.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Duck

• 4 duck breasts
• salt and black pepper
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon garlic powder

For the Cherry Port Reduction

• 1 tablespoon olive oil
• 1 shallot, finely minced
• 1 cup cherries, pitted and halved, fresh or frozen
• 3/4 cup port wine
• 1/2 cup chicken stock
• 1 tablespoon balsamic vinegar
• 2 tablespoons infused butter
• pinch of salt
• black pepper to taste

For the Parsnip Purée

• 1 1/2 pounds parsnips, peeled and chopped
• 2 tablespoons regular unsalted butter
• 1/2 cup heavy cream
• 1/2 cup milk
• salt and black pepper to taste
• pinch of nutmeg

For the Crispy Brussels Sprouts

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• salt and black pepper
• squeeze of lemon juice

For Finishing

• chopped chives or thyme
• flaky salt
• cracked black pepper

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Crispy Brussels Sprouts Instructions

1. Preheat the oven to 425°F.
2. Toss the Brussels sprouts with olive oil, salt, and black pepper.
3. Spread on a sheet pan cut-side down.
4. Roast for 22 to 28 minutes until deeply browned and crisp at the edges.
5. Finish with a small squeeze of lemon juice.

Parsnip Purée Instructions

1. Add the parsnips to a saucepan and cover with water.
2. Bring to a boil, then simmer until very tender, about 15 to 18 minutes.
3. Drain well.
4. Blend with the regular butter, heavy cream, milk, salt, pepper, and nutmeg until silky smooth.
5. Keep warm.

Cherry Port Reduction Instructions

1. Heat the olive oil in a small saucepan over medium heat.
2. Add the shallot and cook for 2 minutes.
3. Add the cherries and cook for 2 to 3 minutes.
4. Pour in the port, chicken stock, and balsamic vinegar.
5. Simmer until reduced and glossy, about 10 to 12 minutes.
6. Lower the heat and whisk in the 2 tablespoons infused butter.
7. Season with salt and black pepper.
8. Keep warm over very low heat.

Duck Instructions

1. Pat the duck breasts dry very well.
2. Score the skin in a shallow crosshatch pattern, being careful not to cut into the meat.
3. Season both sides with salt, black pepper, thyme, and garlic powder.
4. Place the duck breasts skin-side down in a cold skillet.
5. Turn the heat to medium and let the fat slowly render for 8 to 10 minutes, until the skin is deeply golden and crisp.
6. Flip and cook the other side for 4 to 6 minutes, depending on thickness and desired doneness.
7. Rest for 5 to 7 minutes before slicing.

Plate

1. Spoon parsnip purée onto each plate.
2. Add crispy Brussels sprouts to the side.
3. Slice the duck breast and fan it over the purée.
4. Spoon cherry port reduction over and around the duck.
5. Finish with chives or thyme, flaky salt, and cracked black pepper.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Duck is best served fresh.
• Parsnip purée and cherry port reduction can be made ahead and reheated gently.
• Brussels sprouts can be recrisped in the oven.