Applewood Smoked Duck Breasts with Whiskey-Orange Glaze
Colorado’s whiskey scene has grown into something remarkable, bold, patient, and proudly local. When a bottle of Stranahan’s Original meets the slow curl of applewood smoke, the result feels like Colorado in a glass and on a plate. This recipe brings together the rich, gamey flavor of duck breast with a whiskey-orange glaze that captures the essence of mountain craft: bright citrus, deep oak, and a gentle hint of caramelized smoke. The glaze balances sweetness and spice with a depth only found in a well-aged single malt cut from Rocky Mountain spring water.
Cooking duck on a pellet smoker allows the fat to slowly render while the meat stays juicy and tender. As the glaze hits the warm surface, it forms a glossy lacquer that smells like butterscotch and burnt orange. This is the kind of dish that invites you to slow down, pour a sip of whiskey, and taste the altitude itself, where the air is thinner, the fire hotter, and the flavor proudly Colorado.
