Smoked Duck Breast
Smoked duck breast is a gourmet dish that balances rich, succulent meat with a deep smoky flavor. Perfectly crispy on the outside and tender inside, it pairs well with salads, pasta, or a charcuterie board.
Equipment
- Smoker
- Cast-iron Skillet
Ingredients
Main Ingredients
- 2 duck breasts boneless, skin-on
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp paprika
- applewood or cherry wood chips for smoking
Instructions
- Pat the duck breasts dry with a paper towel. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
- Season the duck breasts evenly with salt, black pepper, garlic powder, and paprika.
- Preheat the smoker to 225°F (107°C). Add applewood or cherry wood chips for a mild, sweet smoke flavor.
- Place the duck breasts skin-side up on the smoker grates. Smoke for about 1 to 1.5 hours, until the internal temperature reaches 125°F (52°C).
- Heat a cast-iron skillet over high heat. Sear the duck breasts skin-side down for 1-2 minutes until the skin is crisp.
- Let the duck rest for 5 minutes before slicing. Serve warm with salad, pasta, or as part of a charcuterie board.
Notes
For extra flavor, try brining the duck breasts in a buttermilk marinade overnight before smoking.