Smoked Duck Breast

Cook Time

150 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

480 mins

Servings

4



Ingredients


2 lbs Duck Breast

2 tbsp Maple Syrup

2 tbsp Pit Boss Smoked Whiskey Fruitwood Rub



Cooking Instructions


These smoked duck breasts have a rich smoky flavor that enhances the natural flavor of this popular wild game.  Marinated overnight in a fruitwood-infused maple sauce, the duck picks up sweetness to balance out the other savory flavors. The breasts are smoked on the pellet grill until tender and succulent on the inside, then seared briefly on the sear slide to create the deliciously crispy skin everyone will love.  


Smoked Duck Breast Marinade 

  1. Place duck breasts in a glass baking pan. 
  2. In a small bowl, whisk together Whiskey Fruitwood and maple syrup, then rub mixture all over duck. Cover with plastic wrap and refrigerate overnight. 


Wood Pellet Recommendation 

The combined sweet aromas of Apple, Cherry, and Maple Hardwoods in our Fruit Blend Wood Pellets will help enhance the sweetness of the duck breast marinade. 

Note: This recipe uses Pit Boss Smoked Infused Whiskey Fruitwood Rub.  

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Special Tools


  • Cast Iron Skillet
  • Glass baking pan
  • Knife
  • Plastic Wrap
  • Small Bowl
  • Whisk


Bigger. Hotter. Heavier. Tip


Unlike Chicken, it’s okay to serve duck rare or medium rare.



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