Maple-Smoked Duck Breasts
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Ingredients15 h 10 m servings 64
Original recipe yields 8 servings
- 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.
- 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.
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Per Serving: 64 calories; 2.1 6.5 4.8 26 1457 Full nutrition