Smoked Duck Breast

Smoked Duck Breast

Rated 5.00 by 1 users
Category Wild Game
Servings 4
Prep Time 480 minutes
Cook Time 150 minutes

These smoked duck breasts have a rich smoky flavor that enhances the natural taste 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.

 

Author:
Pit Boss Kitchen

Ingredients
  • 2 lbs Duck Breast
  • 2 tbsp Maple Syrup

Special Tools
  • Glass baking pan

Directions
  1. 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.
  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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

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Recipe Video

 Recipe Note

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