smoked duck breast
(3 ratings)
A classic wild duck cooking method which is sure to excite your taste buds.
(3 ratings)
yield
6 / 8 servings
cook time
2 Hr
method
No-Cook or Other
Ingredients For smoked duck breast
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12 / 16 Duck breast fillets (skin on or off)
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Olive oil
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Brine:
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3 qts Water
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1 C Kosher salt
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1 C Brown sugar
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1/4 C Italian seasoning
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1/4 C Garlic powder
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2 Tbs Cracked black pepper
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2 Tbs Red pepper flakes
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4 Bay leaves
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1 1/2 qts Ice
How To Make smoked duck breast
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1Heat one quart of water in a saucepan over medium heat. Add kosher salt and next 6 ingredients and stir until dissolved. Reduce heat to low and simmer brine 15 to 20 minutes to blend flavors. Transfer brine to a large container, add remaining 2 quarts of water, and allow to cool. Add ice.Place duck breast fillets in brine and refrigerate for 6 to 24 hours. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil.Place fillets in a 170F smoker for 1 ½ to 2 hours or until internal temp reaches 135F (for medium rare).Slice smoked fillets thinly and serve with a fruit, cheese, and your favorite dipping sauce, or serve them in soft rolls with mustard and mayonnaise. Use smoked duck as you would any other smoked meat.
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