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Smoked Duck Breast

Russ Myers


A classic wild duck cooking method which is sure to excite your taste buds.

★★★★★ 3 votes
6 / 8 servings
2 Hr
No-Cook or Other


12 / 16 Duck breast fillets (skin on or off)
Olive oil
3 qts Water
1 C Kosher salt
1 C Brown sugar
1/4 C Italian seasoning
1/4 C Garlic powder
2 Tbs Cracked black pepper
2 Tbs Red pepper flakes
4 Bay leaves
1 1/2 qts Ice


1Heat one quart of water in a saucepan over medium heat. Add kosher salt and next 6 ingredients and stir until dissolved. Reduce heat to low and simmer brine 15 to 20 minutes to blend flavors. Transfer brine to a large container, add remaining 2 quarts of water, and allow to cool. Add ice.Place duck breast fillets in brine and refrigerate for 6 to 24 hours. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil.Place fillets in a 170F smoker for 1 ½ to 2 hours or until internal temp reaches 135F (for medium rare).Slice smoked fillets thinly and serve with a fruit, cheese, and your favorite dipping sauce, or serve them in soft rolls with mustard and mayonnaise. Use smoked duck as you would any other smoked meat.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom