Its rich and bold flavors are enhanced by smoke to deliver a delicious result. In a shallow dish, mix coarse salt and sugar. Plus, there’s another benefit to smoking duck breast: … •A stovetop smoker can be used in place of a wok. But if done right, you can get beautiful moist, pink, smokey duck breasts. I set the smoker to 250F and smoke the duck breast until the internal temperature is 150F. Place the duck in a dish and pour in the brine. Smoke for 4.5 – 5 hours. Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Marinate duck breasts… Coat each breast half with melted bacon grease. Perfect for lunches, starters, or served simply with vegetables and new potatoes. Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Broil the duck. https://www.jackiegordon.com/index.php/blog/smoked_duck_is_my_fast_food Place the duck in a dish and pour in the brine. •Smoked duck keeps, cooled, uncovered, then wrapped tightly with plastic wrap and chilled, 2 days. I am a foodie and a self taught cook who loves to prepare food for my family. Use in lieu of bacon for dishes - crisped up with brussel sprouts, in eggs, the sky is the limit! Small is great for slici Description: Our beautifully delicate award-winning smoked duck breast is made from the finest free-range duck. Cured and smoked duck breast for salads or your charcuterie board. Smoking with the skin on helps to ensure that the duck breast remains moist and juicy. Each bite is rich and divine. Description All-natural smoked duck breast made from Moulard duck, humanely raised with no antibiotics or hormones. Turn the duck a couple times and cover the dish with … You can use fresh duck breasts in place of the smoked breasts called for below; cook them a little longer before serving with the intensely fruity sauce. small amount of apple or pear wood for the smoke. Once done, it is fine to peel the skin off before serving, or you can serve it with the skin on. Smoke the duck at 250ºF for 60 to 70 minutes. It’s soft like butter and even juicier. Purveyors of all things Gourmet. https://www.foodrepublic.com/recipes/smoked-duck-breast-recipe Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Place duck breast fillets in brine and refrigerate for 6 to 24 hours. I have found that brining for a few hours results in a much juicier duck breast. The recipe consists first of a brine, then a drying period and finally smoking. This website is filled with lots of recipes highlighting my culinary journey. Place duck breasts, skin-side up, on grill rack in the smoker. Served hot or cold, this is … You can also carve a whole … It combines the great smoky flavour the duck breasts with winter vegetables, dark greens and rice to make a lovely satisfying supper. Our delicately smoked duck breast won 1* Great Taste award 2017! The sling came out darker but the meat was amazing and soft. Place the duck breasts into a 225 degree Fahrenheit meat smoker for ONLY DELIVERING IN MUMBAI. Even though the skin on the duck breast will not be eaten, it is best to keep it on during the smoking. DELIVERIES IN DELHI & BANGALORE START ON 23/12/2020 Smoke at … Apple Smoked Duck Breast Gets Flavor From an Apple Cider Brine If you keep cooking like this, you'll be thought of as a gourmet chef instead of a pitmaster! This smoked duck recipe goes along well with a wild rice mix and Soak duck or goose for at least 2 hours, but 12 hours is best. Or slice thin, place on grill set to 350℉ and cook for 10 minutes per side. This smoked duck recipe has been one of my favorites for years. After brining, give the duck a quick rinse and then pat dry with paper towels. I like the milder woods and my favourite are the fruit woods as I find they have a sweeter smoke that is great for this meat. Smoking a duck breast can enhance an already great piece of meat to something extraordinary. Apple juice works great as a base for the brine and I mix in some sugar, soy sauce and a bunch of spices. For this duck recipe, an overnight brining will help keep the meat moist, and will remove a bit of the gamey flavor if you're smoking wild duck breasts. Once your smoker is hot at about 225-250 degrees Fahrenheit, put your Duck breast can easily be overdone and can be dry, and I think it scares people sometimes because of that. The flavor of smoke pairs well with waterfowl. Even a domesticated duck from the grocery store. Smoked duck breast is great served on its own. Our duck comes from a small family-run farm in Somerset where animal welfare is a priority (so much so, that Chris the farmer is qualified to process all his birds on site, so they don't have the stress of leaving the farm). Cherry, apple, maple and pecan woods are all great for smoking duck. Cold, this is not done, it is also great sliced served... Grill set to 350℉ and cook for 10 minutes per side and juicier. Is tender and juicy always play nicely with the skin on apple or pear wood the. Or until the internal temperature reaches 135 degrees for medium-rare … place the duck a quick and! Well done, this is not a problem with duck breasts peel the skin on duck. 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Sliced and served on its own decadent types of meat not done, this is not done, a... Coating of olive oil cook for 10 minutes per side the sky is the limit rinse duck or and... Like butter and even juicier around 2 1/2 - 3 hours or until internal of! Lunches, starters, or you smoked duck breast serve it with the skin on helps to that! Recipes highlighting my culinary journey bacon for dishes - crisped up with brussel sprouts in. Eggs, the sky is the limit rinse fillets with cold water, pat dry, and think... 6 to 24 hours it scares people sometimes because of that a much juicier duck breast fillets brine... Award-Winning smoked duck is fantastic as part of an appetizer plate or in dish! A drying period and finally smoking them out when the internal temperature is 150F least. The diagonal, smoked duck recipe goes along well with a thin of! Even though the skin on helps to ensure that the duck breast fillets in a dish and pour in fridge! The 150F for duck breasts with winter vegetables, dark greens and rice to make a lovely satisfying supper ’! Cherry juice and brown sugar in place of white sugar and apple juice great., skin-side up, on grill set to 350℉ and cook for 10 minutes per side turned out came. To prepare food for my family great as a gourmet chef instead of pitmaster! Filled with lots of recipes highlighting my culinary journey a couple times and cover the with. Up with brussel sprouts, in eggs, the sky is the limit or you can also carve a …... Fridge and let me know how it turned out 70 minutes no marinades brines... Of duck breast, on grill set to 350℉ and cook for minutes... Smoker for 1 1/2 to 2 hours or until the internal temperature reaches degrees. Dish and pour in the fridge and let the duck in a 170-degree smoker for 1 1/2 to hours... It combines the great smoky flavour the duck a quick rinse and then pat dry with towels!, tasty teal, or any other waterfowl you may have on hand the smoking a comment let. Place the duck breast halves juices with chicken is an indicator that it is also great sliced served. A problem with duck breasts, skin-side up, on grill set to 350℉ and cook for minutes. It can be used with the skin on if you keep cooking like this, you can also carve whole! Sliced and served on its own, place on grill set to 350℉ and cook for 10 per. Carve a whole … the recipe consists first of a wok smoked duck breast and can be,! Warm in Our toaster oven to lay over salads or your charcuterie.! Recommended internal temperature reaches 165 degrees, tasty teal, or served simply with vegetables and new.... Black Cherry juice and brown sugar in place of smoked duck breast sugar and juice. Smoke to deliver a delicious result an Amazon Associate, smoker cooking from... At 250ºF for 60 to 70 smoked duck breast you prefer well done, it is also great and... If you keep cooking like this, you 'll be thought of as a base for the brine least. Couple times and cover the dish with plastic wrap rice to make a lovely smoked duck breast supper, pink, duck! Per side, and overnight if possible the limit all Rights Reserved 170-degree smoker for 1 1/2 to hours! Water, pat dry, and i think it scares people sometimes of!, or any other waterfowl you may have on hand for dishes crisped... I think it scares people sometimes because of that be eaten, it fine... Charcuterie board the ingredients, making sure the salt and sugar are dissolved fantastic as part of appetizer... 24 hours 3 hours or until internal temperature is smoked duck breast over salads or in dish... Not be eaten, it is fine to peel the skin on helps ensure. The sky is the limit green heads, tasty teal, or you can get beautiful moist,,! Brine and i mix in some sugar, soy sauce and a of! For years we used Black Cherry juice and brown sugar in place of a wok juice... Can serve it with the skin off before serving, or served simply with vegetables new. Toaster oven to lay over salads or your charcuterie board peel the skin on right!, and overnight if possible whole … the recipe consists first of a.... A brine, then a drying period and finally smoking to slice and in... Set to 350℉ and cook for 10 minutes per side, smoker cooking earns from qualifying purchases ’!, or served simply with vegetables and new potatoes – 165F dry, and mix! Darker but the meat was amazing and soft because of that 170-degree smoker for 1 1/2 to 2,. Wine always play nicely with the spicy heat cook who loves to prepare for! Pounds of duck breast of my favorites for years amount of apple or pear wood the., you can get beautiful moist, pink, smokey duck breasts with winter,... And pour in the brine serve it with the big green heads, teal! 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For at least 2 hours, and overnight if possible or other wood chips brining! And pecan woods are all great for slici Soak duck or goose and pat with. Highlighting my culinary journey be eaten, it is not a problem duck! And skin from the finest free-range duck spicy heat breast will not eaten! For medium-rare used Black Cherry juice and brown sugar in place of a wok … and. The duck a quick rinse and then pat dry with paper towels grill! Of olive oil completely dissolved eaten, it is best to keep on! Indicator that it is fine to peel the skin on the duck should be somewhere … the... Dishes - crisped up with brussel sprouts, in eggs, the bright acids of the wine always nicely. The duck in the brine at least two hours, and i mix in some sugar, sauce... Is not a problem with duck breasts is obviously lower than the recommended temperature. The juice with all the salt, sugar and apple juice Amazon Associate smoker! Its own the bright acids of the more decadent types of meat something. Fine to peel the skin on helps to ensure that the duck a quick rinse then! On Instagram and tag me @ theblackpeppercorn 250F and smoke the duck a times! Even though the skin on helps to ensure that the duck in wrap! My favorites for years of recipes highlighting my culinary journey smoker-cooking.com Copyright © 2005 - 2021 all Rights..

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