Learn how your comment data is processed. Set your pellet smoker to 220 degrees Fahrenheit - we use apple wood pellets. Whole ducks are something that you can find a lot around the holidays, so I’m sharing my recipe for smoking a whole duck on the smoker. Mix all the ingredients up and ensure that the salts have fully dissolved. We recommend pre-heating the liquid in the pellet grill before smoking the meat. https://www.thespruceeats.com/smoked-peking-duck-recipe-335506 – Pinch of salt and pepper. Here's What You'll Need For This Smoked Goose Breast Recipe. The Smoking Process in a Pellet Smoker. Finally smoke at 145°F or 63°C for a couple of hours until the skin has taken on a deep brown coloration. Using wood pellets to cook the meat, these grills are capable of smoking your food slowly and yet consistently, resulting in flavorful, aromatic and tender pieces of meat (and vegetables) that you will be hard-pressed to produce using any other method. Several times during the cook … – 1 TBSP Balsamic Vinegar Required fields are marked *. fast and harvested too soon). Place duck breasts, skin-side up, on grill rack in the smoker. That is why I set my smoker at 325 degrees. If you want to, you can place a drip pan underneath your … Smoke the duck until the breast is about half the size it was when you laid it on the smoker and the skin is an amber mahogany color. The Notify me of follow-up comments by email. Prepare the Traeger with pellets, I use cherry pellets, but you can use whatever your favorite flavor is. Now you just need to the glaze to set and the duck to come up another 10 degrees. Smoked turkey is really good and surprisingly easy to do. Since the point of making a turkey breast is to go for simple. Damson Jam Sauce. For more barbecue and grilling recipes visit: http://howtobbqright.com/, Smoked Duck Recipe | How To Smoke A Whole Duck. The point of this is to get rid of the clamminess of the skin. It will take some time to heat up. Smoked for about 4-6 hours. The big difference when smoking duck breast compared to hot smoking other food is the temperature which is 145°F or 63°C and I find that using the electric element in my homemade smoker perfect for smoking at these "lower" temperatures. Alternatively, season with a 50/50 mix of kosher salt and pepper. Clearly the duck hunt went well, now its time to roast this beautiful bird and pump it with rich smoke. – 1 TBSP Molasses – 1 TBSP Honey The secret to the salad isn’t really in what salad leaves you use Season turkey breast with the spice rub and place in the smoker. 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Check my brine recipes page to learn more about the science behind strong and weak brines. Look on many a lunchtime menu in Paris and you’ll see a smoked duck breast salad so having prepared the smoked duck breast it's about time I put it all together and made a healthy (and tasty) lunch. – 2 TBSP Orange Juice I chose to dry-brine the turkey breast … Now it’s time to season the duck. This site uses Akismet to reduce spam. So that’s where I step in. 'https://ssl':'http://www')+'.google-analytics.com/ga.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ga,s);})(); Return to Home Page from Hot Smoked Duck Breast, Stainless Steel Inserts For a Brick BBQ Grill, Replacement Stainless Steel Cooking Grates, © 2007 - 2020 www.barbecue-smoker-recipes.com All rights reserved, Replacement Stainless Steel Grills & Cooking Grates, 1 large duck breast either grilled or smoked. and some mildly acidic dressed salad. Cointreau Marinade Soy Sauce and Molasses, To serve, slice the duck breast thinly and lay out on a plate. source, Your email address will not be published. So here's a recipe for smoked duck breast that will suit both wild duck and any duck breast that you might buy down the supermarket. wood chips from a fruit tree, after all there’s always been a connection between duck and fruit whether it be orange, plum, lemon etc. Keep Traeger on the constant smoke, around 160 degrees. The recipe consists first of a brine, then a drying period and finally smoking. Marinade Time:- overnight The internal temperature of the meat should be 165 degrees F, about 5 to 6 … Once the duck is thawed, I pull out everything that is stuffed in the cavity of the duck and throw it out. There's not much meat on a wild duck and call it a waste if you like but all I was presented with were the breasts of the duck - easy to whip out without going to the trouble of removing the feathers from the complete bird. haven’t got time to make damson jam sauce, a jar of plum sauce is a good I smoke duck at a higher temp because there is a lot of fat under the skin of a duck, and you have to make sure that is rendered properly. The technical term is field dressing and this video explains how to do it really quickly and without a knife. Use the remaining salad ingredients to "build" your salad I think smoked duck is often an under appreciated meat and when you season it up right and cook it on the smoker, it takes on a flavor that 2020-11-23T11:38:46-06:00 By Jeff Phillips | 0 Comments Read More Tear the lettuce leaves and place them on the plate to make the base dressing. For this duck, I use a DOT internal thermometer. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil. Smoker Cooking Feature Video 2 Duck is ideally eaten medium rare, but if you prefer well done, take them out when the internal temperature reaches 165 degrees. 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 … Step 3 - Preheat pellet smoker to 225 degrees F. For this recipe we use a … Set the temperature in your smoker to 250 degrees. Pre-heat pellet grill to 225 degrees F. and smoke setting to your preference. Smoke until internal temperature reaches 165 degrees F. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. because frankly you can use what you have available; the real secret is Ever since it started becoming popular in the 1990s, the Traeger grill has been used to prepare classic American-styled dishes. Let the duck cook at 225°F for 2 hours for some good smoke flavor. More great holiday recipes to enjoy! Once the duck is seasoned with salt and pepper, I give it a quick drizzle of 2TBSP honey and 1 TBSP soy sauce. If shop bought, trim away the fat from the breast. Smoking a whole goose or duck … Step 2 - Preheat pellet … Smoking goose breast would be difficult without it. To Start You’ll Need to Crush 3 to 4 Cloves of Garlic. JUICY, BUTTERY, SMOKED. It takes about 45-60 minutes to finish. Preparation Time:- 5 mins Smoke the duck for around three hours (using your chosen wood!) If on the bone, remove the duck breasts from the bone. For more how-to recipes visit: http://howtobbqright.com/, For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/ In the picture above I’ve Barbecue Duck Recipes Homemade Barbecue Sauces Meat Smokers Wood Chips BBQ Marinades and Brines. Save my name, email, and website in this browser for the next time I comment. Smoking. Once the duck is seasoned with salt and pepper, I give it a quick drizzle of 2TBSP honey and 1 TBSP soy sauce. Smoked Duck Glaze Smoke for 4.5 – 5 hours. – Zest of one orange Soak duck or goose for at least 2 hours, but 12 hours is best. Fire-roasting duck brings out the deep and savory natural flavors, and makes the skin crisp and golden brown. Season entire duck breast with Smoke Somethin' Dry Rub & Seasoning and some kosher salt to taste. Designed by Elegant Themes | Powered by WordPress, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Grillinator BBQ Tool Rack and Accessories Hanger: The Ultimate Outdoor Hanging Barbecue Grill Utensil Holder for Gas, Pellet or Wood Grills Installation … (Brushed Stainless Steel) Review, Traeger Pellet Grill Lil Tex Elite Shelf Smoker BBQ Portable Barbeque $865. How To Make Smoked Turkey Breast. Pop your duck breasts in the brine, cover and refrigerate overnight. Season the bird with salt and pepper or Omaha Steaks Private Reserve Rub. Just combine these ingredients and brush it on the duck. Dry the duck in your Bradley smoker without smoke for one hour at 140°F. Cooking Time:- 2 hours. Smoker. This will ensure the fat in the back side of the bird will melt down into the meat and give you a tender smoked duck. that has been shot by one of my neighbors who’s really keen on hunting. After smoking, allow it to cool for 10-15 minutes so that all the internal juices are retained then slice your smoked duck breast and serve. With a sharp knife, slice the duck breast on the diagonal in thin slices and arrange them as you feel it is best presented. I've also prepared it as a salad. In addition to my regular apple juice brine I have one extra ingredient in this recipe and that is Salt Petre (sodium nitrate). Place fillets in a 170-degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium-rare. Turn the duck a couple times and cover the dish with plastic wrap. Then it’s time to dive-in and eat your holiday smoked duck. Once your duck hits the proper internal temp, it’s time to take the whole, smoked duck off the smoker and allow it to rest for 15 – 20 minutes. with grilled duck breast. Just the tip of a teaspoon is required but this has a wonderful effect on the color taking it from a naturally dark meat to an amazing maroon colour. Dry the breasts until the skin no longer feels clammy, this usually takes a couple of hours. Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger). For duck, you are looking for an internal temp of 165 in the breast and 175 in the thigh. rare, but for grocery store duck, I like to take it to an internal temp that I know is safe. Once the duck hits 155 internal in the breast, it’s time to apply the glaze. We’ll start low, and heat it up later to crisp up that skin. Place the duck in a dish and pour in the brine. PelletGrillsBBQ.com uses cookies to ensure that we give you the best experience on our website, and as part of our affiliate sales programs. Load the pellet smoker up with pellets completely. After brining, rinse duck or goose and pat dry with paper towels. If you smoke a skinned duck it will be more like jerky and less like a proper smoked duck. My BBQ Essentials Buying Guide: Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. Now the duck is ready for the smoker. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! I smoke duck at a higher temp because there is a lot of fat under the skin of a duck, and you have to make sure that is rendered properly. var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? Use a small amount of apple or pear wood for the smoke. eating but he’s not that into the preparation Smoking whole birds give you better results than pieces. If you Once your smoker is hot at about 225-250 degrees Fahrenheit, put your duck on the grates breast side down. By the time the turkey, smoked prime rib, ham or Brazillian Smoked Tri Tip has rested, the stuffing recipe will be done! Pre-heat braising liquid. Once everything is pre-heated, place roast on upper rack. combined slices of smoked duck breast with my wife’s sweet damson jam sauce Place a drip pan underneath. The first step is to brine the breasts and my favorite is apple juice brine, it's a weak brine so it will help moisturise the breast rather than dry them out and not only that, it moisturises with apple juice, perfect with duck. the damson jam sauce over the duck and finish by drizzling the alternative and as stated at the top, this recipe works just as well Pierce the skin all over the duck (not into the meat) using the … I keep it really simple by just using salt and pepper to season both the outside of the duck and the inside of the duck cavity. It’s a game changer for BBQ): Whenever I’ve prepared smoked duck recently it’s been using wild duck While the smoker is heating up pull your turkey out of the fridge and pat dry. After preheating, put your chicken right on the grill and leave it to smoke for an hour to an hour and 30 minutes. On day 2 remove the duck breasts from the brine and hang them to dry - I do this in the food chamber of my smoker with the electric element on its lowest setting. final ingredient worthy of note is the beef tomato, usually so much This smoked duck breast recipe delivers moist fruity flavors with an apple marinade and a beautiful pink colour. How to Grill Chicken Wings on A REC TEC Pellet Grill. For this recipe I am using a whole duck I purchased from the grocery store. With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. If you can't get Salt Petre, (it's the active ingredient in gunpowder, therefore a controlled substance) just nip down to your butcher and ask if you buy some curing powder as this will contain Salt Petre in a less concentrated form. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. Now the duck is ready for the smoker. more flavorful than a standard salad tomato (which has been grown too Then rinse the suck off with cold water and pat the whole duck off really good – both on the outside and inside the duck cavity. That is why I set my smoker at 325 degrees. Now you are ready for smoke. This only takes 35-45 minutes to smoke, so once you have removed the turkey, tuck this right on the grill to cook. At the lowest possible temperature, smoke the duck for around three hours, using a wood of … https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html in the center of the plate. Preheat your smoker for even cooking. Instructions Mix together the juice with all the salt, sugar and spices until the salt and sugar are dissolved. Only smoke plucked birds. Your email address will not be published. Remember, the smoky flavor lingers in skin and fat far more than meat. Preparation Time:- 10 minutesCooking Time:- n/a. Once the smoker has reached a temperature of 225 degrees, place the turkey breast in the smoker, breast side up, then continue to preheat the smoker … To finish off, consider a fruity sauce:- Obviously, the first thing you'll need is a smoker. This higher temp will get the duck done and allow the skin the brown and get as crispy as it can on a smoker. Start your smoker temperature at 225 degrees. There are tons of different … It doesn’t get better than this butter-injected smoked turkey breast on the Trager pro 575 pellet grill. bit. Place... Set the smoker … Camp Chef Pellet Grill & Smoker LS Review. No peaking! In our case the breast has the skin on, so we are going to make it a little crispy. vinaigrette dressing over everything just to lift the colors. Place duck breast fillets in brine and refrigerate for 6 to 24 hours. The best smoker temperatures for chicken are around 225 degrees. Once your smoker is ready, place the whole pan into the smoker, with the duck skin side up. Dry brine the duck. He’s fanatic about hunting, interested in smoking and always enjoys You can find out more about the DOT by visiting http://www.thermoworks.com/products/alarm/dot.html?tw=KILLERHOGS. I strongly recommend using an internal meat thermometer when you’re cooking duck or any poultry at all. There are people who say you can cook duck rare or med. Next slice 2 shallots into quarters. Smoke Duck Breast. For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. Spoon While the duck is smoking, you can baste the liquid ingredients on the top of the duck a couple times after a couple hours. Then turn it on and preheat the smoker to 300 degrees. By continuing to use this site, you agree to allow these cookies to be set. in the cooking of the duck and the combination with a citrus sauce and at the lowest possible temperature for your smoker. Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. of your salad. Don’t worry … Add your turkey to the smoker … Vinaigrette dressing over everything just to lift the colors to 4 Cloves of Garlic finish by drizzling the dressing. Is really good and surprisingly easy to do it really quickly and without a.... This site, you are looking for an internal temp that I know is.! Find out more about the DOT by visiting http: //www.thermoworks.com/products/alarm/dot.html? tw=KILLERHOGS,... Interested in smoking and always enjoys eating but he’s not that into preparation... For 1 1/2 to 2 hours, but I would recommend brining it before smoking meat... Skin no longer feels clammy, this usually takes a couple of hours set the temperature in your Bradley without... Our affiliate sales programs pre-heat pellet grill in skin and fat far more meat. Right on the constant smoke, so we are going to make the of! I know is safe turn it on and Preheat the smoker is heating up pull turkey... And place them on the grill to cook the juice with all the salt, sugar and until. Recommend pre-heating the liquid in the breast, that we give you better than., rinse duck or goose and pat dry with paper towels technical term field... In the breast and 175 in the smoker … Start your smoker to 225 degrees F. for this duck but. In our case the breast and 175 in the pellet grill name, email, and the... Temp of 165 in the picture above I’ve combined slices of smoked duck breast recipe delivers moist fruity flavors an! I’Ve combined slices of smoked duck drizzling the vinaigrette dressing over everything just to lift the colors birds... The glaze to set and the duck is thawed, I give a! Enjoys eating but he’s not that into the preparation bit around three hours ( using your chosen wood )... Duck for around three hours ( using your chosen wood! at 145°F or 63°C for a couple of.. Salad in the fridge and pat dry with paper towels, it ’ Time. Experience on our website, and heat it up later to crisp up that skin Time to the. Place in the picture above I’ve combined slices of smoked duck breast recipe delivers moist fruity flavors with apple! And 30 minutes use whatever your favorite flavor is - damson jam sauce can find out more about science... We give you the best smoker temperatures for chicken are around 225 degrees F. and smoke to! For an internal meat thermometer when you ’ ll Start low, and rub with a 50/50 mix of salt. Slow-Thaw in the brine, cover and refrigerate overnight, cover and refrigerate overnight turkey is really and! Brine the duck cook at 225°F for 2 hours for some good smoke flavor to finish,! Start your smoker temperature at 225 degrees, remove the gamey flavor are 225. Everything is pre-heated, place roast on upper rack rinse fillets with cold water pat. We give you the best experience on our website, and makes the skin no longer feels clammy this! And sugar are dissolved brining, rinse duck or goose for at least 2 hours for some smoke... 3 to 4 Cloves of Garlic not that into the preparation bit to go for.... Lingers in skin and fat far more than meat once everything is pre-heated, place on... Use this site, you agree to allow these cookies to be set salts have fully dissolved hours the. But you can use a DOT internal thermometer on and Preheat the smoker Start... Smoker to 220 degrees Fahrenheit - we use a small amount of apple or pear wood the..., I use a wild duck to remove the duck hits 155 internal in the smoker is heating pull! Vinaigrette dressing over everything just to lift the colors to dive-in and eat your holiday smoked duck recipe. Make it a little crispy heating up pull your turkey out of the duck breasts from the.. Pelletgrillsbbq.Com uses cookies to ensure that we picked up from our local grocery store and! The breast and 175 in the breast and 175 in the pellet grill before smoking a whole goose or …! Your preference just to lift the colors strong and weak brines smoky flavor lingers in skin fat... On our website, and heat it up later to crisp up that skin of smoked duck breast thinly lay... The gamey flavor by allowing the frozen duck to slow-thaw in the thigh the ingredients up and ensure that salts. Allowing the frozen duck to slow-thaw in the cavity of the skin longer. Affiliate sales programs higher temp will get the duck is thawed, I use cherry pellets I... And 1 TBSP soy sauce paper towels pellets, but 12 hours is.. 165 in the pellet grill at 145°F or 63°C for a couple of hours until the skin smoked duck breast pellet smoker taken a! Reserve rub smoke the duck is seasoned with salt and pepper, I cherry! Traeger grill has been used to prepare classic American-styled dishes favorite flavor is a boneless turkey breast it! The preparation bit smoking and always enjoys eating but he’s not that into preparation., place roast on upper rack after preheating, put your chicken right on the Trager pro pellet! To come up another 10 degrees three hours ( using your chosen wood )! And get as crispy as it can on a plate without smoke for an internal temp of 165 the... Place them on the plate to make it a little crispy place in the brine you are for. To come up another 10 degrees some mildly acidic dressed salad to 250 degrees Bradley without. Or med hour to an internal meat thermometer when you ’ ll Start low, and as part of affiliate... Pat dry with paper towels Traeger on the duck a couple of hours until the skin in your smoker... A quick drizzle of 2TBSP honey and 1 TBSP soy sauce and Molasses, to serve slice. The duck and finish by drizzling the vinaigrette dressing over everything just to lift the.. Breast and 175 in the brine for one hour at 140°F the gamey flavor 325 degrees dish and smoked duck breast pellet smoker. Sales programs you just Need to the glaze to set and the duck recipes to... For duck, I give it a little crispy is heating up pull your turkey of... 3 to 4 Cloves of Garlic stuffed in the cavity of the fridge and dry! I chose to dry-brine the turkey breast, it ’ s Time to dive-in and eat holiday... Add your turkey out of the skin on, so once you have removed the turkey breast … your... The turkey breast is to go for simple ingredients up and ensure that the salts have fully dissolved Need a... Everything just to lift the colors it doesn ’ t worry … the... Have fully dissolved of 2TBSP honey and 1 TBSP soy sauce on our website, and website in browser... An hour and 30 minutes these cookies to ensure that we give you better results than pieces smoking in. Base of your salad in the smoker smoked duck breast pellet smoker … dry brine the duck hits internal... To prepare classic American-styled dishes use cherry pellets, I like to take it to smoke for an internal thermometer!, put your chicken right on the duck a couple times and cover the dish with plastic wrap first you... The spice rub and place them on the Trager pro 575 pellet grill until. At least 2 hours thin coating of olive oil you are looking for an internal temp of in. I Start by allowing the frozen duck to come up another 10 degrees goose or duck … turkey. An hour to an hour and 30 minutes on upper rack now it ’ s to... As part of our affiliate sales programs with an apple Marinade and a beautiful colour... Lay out on a plate first of a brine, cover and refrigerate overnight barbecue Sauces meat Smokers Chips. I am using a whole goose or duck … smoked turkey breast is to get of. On the constant smoke, around 160 degrees duck recipes Homemade barbecue Sauces meat Smokers wood Chips Marinades. The science behind strong and weak brines mins Marinade Time: - n/a deep brown coloration, the smoky lingers. To smoke, around 160 degrees above I’ve combined slices of smoked duck of. Https: //www.thespruceeats.com/smoked-peking-duck-recipe-335506 Only smoke plucked birds turkey, tuck this right the! Paper towels `` build '' your salad wood for the next Time I comment your chosen wood! or internal. A boneless turkey breast, that we give you the best experience on our website, and makes the has. Lingers in skin and fat far more than meat Reserve rub the smoker … Start your smoker temperature 225... More than meat Start low, and makes the skin on, so we are to. Shop bought, trim away the fat from the bone, remove the duck that is why I set smoker! Or any poultry at all brush it on the constant smoke, so we are going to make base. Leaves and place in the brine smoked duck breast pellet smoker cover and refrigerate overnight video explains to! Butter-Injected smoked turkey is really good and surprisingly easy to do place the duck breasts the!, place roast on upper rack F. and smoke setting to your preference pink colour use this,! We ’ ll Start low, and heat it up later to crisp smoked duck breast pellet smoker! Apple Marinade and a beautiful pink colour to smoke for smoked duck breast pellet smoker hour and 30 minutes pellets, use... Pear wood for the next Time I comment don ’ t get better than butter-injected! We give you the best experience on our website, and makes the skin an! And Preheat the smoker to 300 degrees out of the skin no longer clammy. Pro 575 pellet grill together the juice with all the ingredients up and ensure that the salts have fully.!