If you haven’t tried Smoked Duck Breast, you don’t know what you are missing! The brine ensures the smoked duck is moist, juicy, and oh-so-flavourful. Cooked to a beautiful medium rare to medium, and sliced thin, it’s simply amazing!
Smoking meats enhances the flavors in ways other cooking methods cannot. If you are looking for some other fantastic smoking ideas, these Smoked Chicken Thighs are a definite winner! Or, if you are looking for a side dish that will impress everyone, why not whip up a tray of Smoked Scalloped Potatoes; they are very cheesy, and the ham adds so much flavor.
For some people cooking duck can be a little bit intimidating. Not to worry, we will walk you through the process, and yes, duck breast is best served from medium rare to medium. You don’t want to overcook your duck breast.
What’s in smoked duck breast?
Fresh duck breast can sometimes be difficult to find, but I usually buy frozen duck breast from specialty grocers in my area. The rest of the ingredients are commonly found. You likely have them in your kitchen or pantry.
- Duck breast
- Canola oil
- Apple juice
- Kosher salt
- Bay leaves
- Garlic clove
- Fresh ground pepper
These simple ingredients are all you need to create this superlative smoked duck breast recipe!
HOW TO MAKE Smoked duck breast
Combine the apple juice, Kosher salt, bay leaves, garlic, and fresh ground pepper to make the brine. Stir until all the salt is dissolved. Place the duck breasts into the bowl with the brine and cover with plastic wrap. You can also pour the brine into a resealable plastic bag with the duck breasts.
The duck should remain in the brine for 8 – 12 hours in the refrigerator. When you are ready to smoke the duck, preheat your smoker to 225 degrees F.
Remove the duck breasts from the brine and pat them dry with a paper towel; discard the brine. Using a very sharp knife, score the fat or skin side of each breast on the diagonal 5 – 6 times.
Turn and score again to create a cross-hatch pattern on the fat. Be careful not to cut too deeply. You just want to score the fat, not cut into the meat.
Time to smoke your duck breasts
Place the duck breasts fat side up in the preheated smoker. I like to use applewood to smoke my duck breast; I think it gives the duck a great smoky flavor without being overpowering.
How long does it take to smoke a duck breast?
As with all meat that you are smoking, you always want to smoke to a temperature, not a time. You are looking for an internal temperature of 120 – 125 degrees F for medium rare and 130 to 135 degrees F for medium.
I check the temperature with Thermoworks Thermapen instant-read thermometer; it works great every time!!
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
Once you have reached the internal temperature you are looking for, remove the breasts from the smoker. Add the canola oil to a cast iron skillet and heat to medium-low.
Place the smoked duck breast skin side or fat side down into the skillet once the oil is heated. Cook for 5 – 7 minutes or until the fat is crispy. The internal temperature will rise as you sear the duck.
You are looking for 135 – 137 degrees F. for medium rare and 145 – 147 degrees F for medium. Remove the breast from the skillet and allow to rest for 5 – 10 minutes before slicing.
Serving Smoked duck breast
You can serve this wonderful smoked duck breast as an appetizer or as the main course. Any way you do, you, your family and your guests are sure to love it!
Pin it HERE!!
Pin it HERE!!
- 2 duck breasts (skin on)
- 1 Tbsp canola oil
- 4 cups apple juice
- ¼ cup Kosher salt
- 2 bay leaves
- 1 clove garlic, crushed
- ½ tsp fresh ground pepper
- Combine all the brine ingredients together in a medium bowl and stir until the salt is dissolved.
- Place the duck breast in the brine and cover with plastic wrap or pour it into a large zip-loc bag with the duck breasts and seal the bag. Place in the refrigerator for 8 – 12 hours.
- When ready to smoke the duck, preheat your smoker to 225 degrees F.
- Remove the duck breasts from the brine and pat dry with a paper towel. Discard the brine.
- Using a sharp knife, score the fat or skin side of the duck breast on a diagonal 5 to 6 times, turn, and score again to create a cross-hatch pattern on the duck fat. (Be careful not to cut all the way through to the breast meat, you only want to score the fat.)
- Now place the duck breast into the preheated smoker skin side up for about an hour. I like to use apple wood for the duck as I find it gives the duck a really nice flavor.
- You want the internal temperature of the breast to be between 120 and 125 degrees F for medium rare; you can let it go to 130 to 135 degrees F. for medium.
- Next, add the canola oil to a cast iron skillet and heat over medium-low heat.
- Place the smoked duck breast skin side down in the skillet for 5-7 minutes. You want to sear the fat so that it is crispy.
- Continue to cook the breast in the skillet until they reach an internal temperature of 135 - 137 degrees F. for medium rare and 145 to 147 for medium.
- Remove the breast from the skillet and allow to rest loosely covered with foil for 5 -10 minutes.
- Slice the duck breast in ¼ to ½ inch slices on the bias and serve. Enjoy!!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 390Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 163mgSodium: 3890mgCarbohydrates: 29gFiber: 1gSugar: 24gProtein: 30g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust