Learn to make a delicious smoked duck breast using the smoke and reverse sear method. It’s the perfect way to amplify the flavors of a traditional duck breast recipe to share with friends and family.
This recipe is NOT difficult but there are a few optional steps to prepare the duck breast ahead of time. I like to do a process of both wet brining and dry brining to maximize flavor.
The buttermilk brine is fairly simple , make sure it is cool before adding the duck breast. Let it sit in the fridge for at least a few hours or overnight if desired.
If you do make a wet brine, it needs to air dry for at least 12 hours uncovered in the fridge for the skin to get crispy when smoked and seared. Place it on a wire rack.
Preheat the smoker to 225 F. Low and slow is the way to go! Place the duck on the wire rack onto the smoker. This makes it easier to move on and off the grill.
Smoke the duck until it hits an internal temperature of 125 F. You can sear it to a higher temperature to get the skin crispy. Duck can be cooked to a lower temperature (like steak).