Delicious smoked ducks breasts with a nice maple flavor. Slice them thin and serve as an appetizer on crackers, if desired.

Kim

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Recipe Summary

prep:
10 mins
cook:
3 hrs
additional:
12 hrs
total:
15 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

64 calories; protein 4.8g 10% DV; carbohydrates 6.5g 2% DV; fat 2.1g 3% DV; cholesterol 26.3mg 9% DV; sodium 1457.3mg 58% DV. Full Nutrition