Oak-Smoked Wild Duck with Bilberry Glaze

Oak-Smoked Wild Duck with Bilberry Glaze

This dish celebrates balance — the calm of smoke and the patience of slow cooking. Duck pairs beautifully with oak’s mellow depth, while a tart bilberry glaze adds contrast and brightness. The result is a dish that speaks the language of the firekeeper: power and restraint in perfect harmony.

Ingredients

• 2 wild duck breasts, skin on
• Handful of oak wood chips or small chunks
• 1 tbsp honey
• 1 small handful of fresh or frozen bilberries (or substitute blueberries)
• 1 tsp apple cider vinegar
• Sea salt + black pepper
• Small knob of butter

Method

1. Prepare a steady ember bed or low wood fire. When smoke runs thin and blue, the fire is ready.
2. Season the duck generously with salt and pepper. Lay the breasts skin-side up on a grill set over indirect heat.
3. Add oak chips to the embers and cover partially with a lid or dome to trap the smoke. Cook slowly for 15–20 minutes, depending on thickness.
4. Meanwhile, simmer bilberries, honey, vinegar, and butter in a small pan until glossy and reduced.
5. Finish the duck briefly skin-side down over higher heat for a crisp edge, then rest for five minutes. Glaze before serving.

Pro Tip

Use oak for depth, but add a pinch of cherry wood near the end for a sweet, fragrant finish — like a warrior’s nod to grace after grit.

Pictured product is the Spun Iron Outdoor Hob and Slow Cooker by Netherton Foundry. Check out our full collection here!

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