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Smoked Duck Breast

2
Russ Myers

By
@Beegee1947

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

Rating:
★★★★★ 3 votes
Comments:
Serves:
6 / 8 servings
Cook:
2 Hr
Method:
No-Cook or Other

Ingredients

12 / 16 Duck breast fillets (skin on or off)
Olive oil
Brine:
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

How to Make Smoked Duck Breast

Step-by-Step

  • 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.

Printable Recipe Card

About Smoked Duck Breast

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