Smoked Duck Breast Recipe

🧂 Ingredients

• 4 Duck Breasts
• 4 tbsp. Olive Oil
• 4 tbsp. Dry Rub
• 2 cups Buttermilk
• 1 cup Water
• 3 tbsp. Sugar
• 1 tsp. Black Pepper
• 2 tbsp. Kosher Salt
• 2 Bay Leaves
• 2 tbsp. Dried Juniper Berries
• 1 tsp. Dried Fennel

  whole seeds

Instructions

• 1 In a pot, bring the water, sugar, salt, pepper, bay leaves, juniper berries and
  fennel to a boil. Once boiling remove it from the heat and fully cool to room
  temperature, about 30 minutes.
• 2 Add in the buttermilk and combine.
• 3 Remove the duck breast from the packaging and pat dry with paper towels. Place
  in a container that can be sealed.
• 4 Pour the buttermilk brine over the duck breasts and cover. Place in the fridge
  and allow it to marinade for at least 2 hours or overnight.
• 5 Remove from the brine and rinse the duck breasts. Pat them dry again as much as
  possible. Discard the brine.
• 6 Place the duck breasts onto a wire rack over a plate or baking sheet. Place each
  piece of duck onto the wire rack and back into the fridge uncovered for at least
  12 hours to remove moisture from the skin (this is crucial for getting the skin
  crispy).
• 7 Preheat the smoker to 225 F. Set for indirect heat.
• 8 Lightly score the duck breast skin with a diamond pattern using a sharp knife.
  Cut into the skin but not through the fat layer (you should not see any of the
  duck breast meat when slicing). Make very thin slices for a better end result.
• 9 Place the duck breasts back onto the wire rack, this helps with moving the ducks
  breast on and off the grill easier.
• 10 Smoke the duck breasts to an internal temperature of 125 degrees F. Remove from
  the smoker and let rest briefly.
• 11 While the duck breast is resting you can prepare your grill for high, direct
  heat of at least 500 F. (highly recommend a cast iron pan for an even all over
  sear). Alternatively, use a stovetop and cast iron pan that is preheated over
  high heat.
• 12 Add a small amount of oil to the cast iron pan and place the duck breast into
  the pan skin side down.
• 13 Sear the duck skin until crispy and the internal temperature reaches 135-140 F.
  Remove from the smoker or stove and set aside to rest.
• 14 Let the duck breast rest 5-10 minutes before slicing the meat on a slight bias
  and serve with maple bourbon cranberry sauce and browned butter.

Nutrition Info