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Smoked Duck Breast
This Smoked Duck Breast recipe is the most flavorful duck you have ever had. Finish it with Maple Bourbon Glaze to take it to the next level.
Prep Time
3
hours
hrs
Cook Time
1
hour
hr
Resting
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
228.2
kcal
Author:
Paul
Equipment
Traeger Grill or other smoker
Ingredients
2
Boneless Duck Breasts
Brine Ingredients
1
cup
Apple Juice
¼
teaspoon
Ground Ginger
½
teaspoon
Garlic Powder
1
tablespoon
Balsamic Vinegar
1
tablespoon
Sea Salt
or Kosher salt
1
tablespoon
Honey
Maple Bourbon Glaze
1
oz
Bourbon
1
oz
Maple Syrup
US Customary
-
Metric
Instructions
Brine Duck
Mix brine ingredients together in a small bowl.
Use a sharp knife to score the skin side of the duck breast in a cross pattern.
Combine duck breasts and brine into a sealable plastic bag. Place in fridge to marinate for up to three hours.
Remove duck from brine. Give the duck a quick rinse under cold water and pat dry with a paper towel.
Smoke Duck
Place duck breasts in a preheated smoker at 225°F for approximately 60 minutes. Cook until it has an internal temperature of 130°F.
While the duck is smoking, heat up a cast iron pan in the oven at 450°F.
Once the duck reaches 130°F, sear it in the cast iron pan, skin side down for about five minutes or until the internal temperature reaches 140°F.
Let the duck rest for 5 minutes.
Maple Bourbon Glaze
Combine bourbon and maple syrup in a small saucepan and simmer over low heat for 5 minutes. Drizzle over the sliced duck and serve.
Nutrition
Serving:
0.5
breast with glaze
|
Calories:
228.2
kcal
|
Carbohydrates:
18
g
|
Protein:
22.6
g
|
Fat:
5
g
|
Saturated Fat:
1.5
g
|
Polyunsaturated Fat:
0.7
g
|
Monounsaturated Fat:
1.4
g
|
Cholesterol:
87
mg
|
Sodium:
1813.7
mg
|
Potassium:
405.6
mg
|
Fiber:
0.2
g
|
Sugar:
16
g
|
Vitamin A:
60.5
IU
|
Vitamin C:
7.6
mg
|
Calcium:
19.8
mg
|
Iron:
5.3
mg