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. 

Start by prepping the buttermilk brine for the duck breast to soak in. This is a great option for infusing flavor and removing any gaminess. 

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. 

Use a sharp knife and lightly score the fat cap and skin, not cutting into the actual meat of the duck breast. Season with your favorite BBQ dry rub. 

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). 

Sear the duck in a cast iron pan (on the stove or over direct heat on the grill) skin side down. Bring it up to 135 F. and let it rest before slicing. 

Slice the duck breast into 1/2 inch slices on an angle. Serve with your favorite sides and sauces and enjoy.

Get the full recipe and additional details on how to smoke duck breast via the link below. Enjoy and happy grilling!