Name: Maple-Smoked Duck Breasts
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Boneless duck breast halves, skin on - 2; Kosher salt - 2 tablespoons; Cracked black pepper - 2 teaspoons; Maple syrup - 3 tablespoons; Maple syrup - 2 teaspoons; Maple wood chips - 2 teaspoons

Ingredients for - Maple-Smoked Duck Breasts

1. Boneless duck breast halves, skin on 2

2. Kosher salt 2 tablespoons

3. Cracked black pepper 2 teaspoons

4. Maple syrup 3 tablespoons

5. Maple syrup 2 teaspoons

6. Maple wood chips 2 teaspoons

How to cook deliciously - Maple-Smoked Duck Breasts

1 . Stage

Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours.

2 . Stage

Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.

3 . Stage

Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup.

4 . Stage

Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.