Directions
- Place duck breasts in a glass baking pan. In a small bowl, whisk together Pit Boss Sweet Heat Rub and maple syrup, then rub mixture all over duck. Cover with plastic wrap and refrigerate overnight.
- Fire up your Pit Boss Platinum Series Lockhart Grill or Pellet Grill and set to Smoke mode. If using a gas or charcoal grill, set it up for low, indirect heat.
- Remove duck from the refrigerator and transfer to a cast iron skillet. Score duck fat with cross-hatch marks, being careful not to cut into duck breast.
- Place skillet in the smoking cabinet. Make sure that the sear slide and side dampers are open, then increase temperature to 375°F, to ensure the cabinet maintains temperature between 225°F and 250°F. (If you're using a different Pit Boss Pellet Grill, just set the temperature to 225°F) Smoke for 2 to 2 ½ hours.
- Open sear slide on grill, then remove duck from smoking cabinet, and place skin side down over flame. Quickly sear to crisp and char skin.
- Remove from grill, place back in skillet, and allow 10 minutes to rest before serving hot. You may also cool to room temperature prior to slicing for an appetizer spread.
