During duck hunting season, you may find yourself with an excess of duck and a dearth of ideas about how to prepare it. The flavor of smoke pairs well with waterfowl, and smoking adds a depth of flavor to the duck which would be difficult to achieve otherwise. Smoked duck breast makes a great addition to a cured meat or charcuterie plate.
Things You'll Need
- 4 duck breasts
- 1 qt. apple juice
- 2 tbsp. salt
- 2 tsp. dried thyme
- 1 clove of garlic, crushed
- 1 tsp. ground black pepper
- 1 bay leaf
- Apple or pear wood chips
- Meat thermometer
Make the brine. Combine apple juice, salt, thyme, garlic, black pepper and a bay leaf in a large bowl. Stir until the salt is dissolved.
Soak the duck. Soak the duck breasts in the brine for at least eight hours. Brining the breasts overnight is preferred. Store the breasts in the fridge while brining. Once the breasts have brined, rinse them quickly under running water and pat them dry with paper towels. Set aside.
Season the duck. If you want to add more flavor, salt and pepper the duck breasts before smoking. Do not oversalt the breasts, as the brine infused the breasts with salt already.
Add the apple or pear wood chips to the smoker and set it to 225 degrees Fahrenheit. Smoke the breasts for one hour at this temperature. Check the temperature using a meat thermometer — for medium-rare breasts, cook until the internal temperature has reached 160 degrees; for well-done breasts, smoke to an internal temperature of 170 degrees Fahrenheit.
Serve the breasts by thinly slicing them. You can serve the slices with crackers, or plate them with a side of applesauce.
- Photo Credit Jupiterimages/Photos.com/Getty Images
How To Smoke Goose Breast in an Electric Smoker
Use your electric smoker to create a surprisingly flavorful goose breast. Every smoker works differently, so it may take a few runs...
How to Smoke a Boneless Chicken Breast
A recipe for smoked, boneless spicy maple chicken breasts. Ideas for which woods to use during smoking are included.
How to Brine Duck
Brine, a mixture of water and salt, has been used to tenderize and preserve meats since colonial times. The Food Timeline states...
How to Smoke a Whole Duck
Ducks are unlike chickens when it comes to cooking, because ducks tend to have higher amounts of body fat and a more...