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Smoked duck breast served on a festive holiday table

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.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: Gourmet, Smoked
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • Smoker
  • Cast-iron Skillet

Method
 

  1. Pat the duck breasts dry with a paper towel. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
  2. Season the duck breasts evenly with salt, black pepper, garlic powder, and paprika.
  3. Preheat the smoker to 225°F (107°C). Add applewood or cherry wood chips for a mild, sweet smoke flavor.
  4. 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).
  5. Heat a cast-iron skillet over high heat. Sear the duck breasts skin-side down for 1-2 minutes until the skin is crisp.
  6. 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.