Maple-Smoked Duck Breasts
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

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.