Smoked Duck Breast

Sizzling Duck Breast on the smoker! Follow this easy recipe to create a delicious & juicy hickory smoked duck breast perfect for any summer occasion. We recommend serving with classic smokehouse sides like corn, coleslaw, or baked beans.

Developed by Wanessa Bocianski in the Research & Development Kitchen of Maple Leaf Farms. Check out this recipe on our #SmokeThatDuck series on Facebook, Instagram & Tiktok.

Ingredients

  • 1 Cup Freshly Brewed Strong Coffee, Chilled
  • ½ Cup Kosher Salt
  • 1 Tbsp of Crushed Black Peppercorns
  • ½ Cup Brown Sugar
  • 1 ¼ Tbsp Curing Salt
  • 1/8 Cup Molasses
  • Hickory Woodchips or Pellets

Direction

  • Stir together 2 cups of water with chilled coffee, kosher salt, peppercorns, brown sugar and curing salt in a container. Mix until solids are dissolved. Add the molasses and stir until completely dissolved.
  • Add Duck Breasts to cure and weigh them down with a large plate/pot to keep them submerged. Cover container or wrap it with saran wrap. Place covered container in the refrigerator for six or more hours.
  • Remove from refrigerator, take duck out of the brine and discard brine. Rinse duck breasts under cold water and pat dry. Score skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.
  • When ready to cook, add Hickory pellets to Smoker and set temperature to 165F.
  • Preheat Smoker with lid closed for at least 15 minutes.
  • Remove Duck Breasts from the smoker. Serve directly out of the smoker or render duck breast skin-side down in sauté pan for 5-10 minutes for extra crispy skin.
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