Smoked Duck Breast
Smoked Duck Breast Recipe
WOOD PELLET RECOMMENDATION
The combined sweet aromas of Apple, Cherry, and Maple Hardwoods in our Fruit Blend Wood Pellets will help enhance the sweetness of the duck breast marinade.
Note: This recipe uses Pit Boss Sweet Heat Rub.
Place duck breasts in a glass baking pan. In a small bowl, whisk together Whiskey Fruitwood and maple syrup, then rub mixture all over duck. Cover with plastic wrap and refrigerate overnight.
Fire up your Pit Boss Platinum Series Lockhart Grill or Pellet Grill and set to Smoke mode. If using a gas or charcoal grill, set it up for low, indirect heat.
Remove duck from the refrigerator and transfer to a cast iron skillet. Score duck fat with cross-hatch marks, being careful not to cut into duck breast.
Place skillet in the smoking cabinet. Make sure that the sear slide and side dampers are open, then increase temperature to 375°F, to ensure the cabinet maintains temperature between 225°F and 250°F. (If you’re using a different Pit Boss Pellet Grill, just set the temperature to 225°F) Smoke for 2 to 2 ½ hours.
Open sear slide on grill, then remove duck from smoking cabinet, and place skin side down over flame. Quickly sear to crisp and char skin.
Remove from grill, place back in skillet, and allow 10 minutes to rest before serving hot. You may also cool to room temperature prior to slicing for an appetizer spread.
Unlike Chicken, it’s okay to serve duck rare or medium rare.