Smoked Duck Breast Recipe

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.

Course Grilling

Cuisine American

Keyword Smoked Duck Breast Recipe, smoked duck on the big green egg

Prep Time 2 30

Cook Time 1

Servings

Calories 366kcal

Author Bon Appeteach

Ingredients

Smoked Duck Breast

4 Duck Breasts
4 tbsp. Olive Oil
4 tbsp. Dry Rub

Buttermilk Brine

2 cups Buttermilk
1 cup Water
3 tbsp. Sugar
1 tsp. Black Pepper
2 tbsp. Kosher Salt
2 Bay Leaves
2 tbsp. Dried Juniper Berries
1 tsp. Dried Fennel whole seeds

Instructions

Preparation and Brining:

In a pot, bring the water, sugar, salt, pepper, bay leaves, juniper berries and fennel to a boil. Once boiling remove it from the heat and fully cool to room temperature, about 30 minutes.
Add in the buttermilk and combine.
Remove the duck breast from the packaging and pat dry with paper towels. Place in a container that can be sealed.
Pour the buttermilk brine over the duck breasts and cover. Place in the fridge and allow it to marinade for at least 2 hours or overnight.
Remove from the brine and rinse the duck breasts. Pat them dry again as much as possible. Discard the brine.
Place the duck breasts onto a wire rack over a plate or baking sheet. Place each piece of duck onto the wire rack and back into the fridge uncovered for at least 12 hours to remove moisture from the skin (this is crucial for getting the skin crispy).

Smoking Instructions:

Preheat the smoker to 225 F. Set for indirect heat.
Lightly score the duck breast skin with a diamond pattern using a sharp knife. Cut into the skin but not through the fat layer (you should not see any of the duck breast meat when slicing). Make very thin slices for a better end result.
Place the duck breasts back onto the wire rack, this helps with moving the ducks breast on and off the grill easier.
Smoke the duck breasts to an internal temperature of 125 degrees F. Remove from the smoker and let rest briefly.
While the duck breast is resting you can prepare your grill for high, direct heat of at least 500 F. (highly recommend a cast iron pan for an even all over sear). Alternatively, use a stovetop and cast iron pan that is preheated over high heat.
Add a small amount of oil to the cast iron pan and place the duck breast into the pan skin side down.
Sear the duck skin until crispy and the internal temperature reaches 135-140 F. Remove from the smoker or stove and set aside to rest.
Let the duck breast rest 5-10 minutes before slicing the meat on a slight bias and serve with maple bourbon cranberry sauce and browned butter.

Notes

Keep the duck breast cold until adding to the smoker. The colder the duck breast, the better! This helps it retain more smoke and for the fat to render longer.

Nutrition