In a small saucepan, mix the orange juice, honey, wine vinegar, sherry, soy sauce, and pepper. Mainly, duck breast is much less meaty than on a chicken and it has a thick layer of fat on outside. Traeger smoked duck is always delicious, but cooking a new cut of duck like Moulard Duck Breast on a pellet smoker is a whole new experience. This smoked duck breast recipe is one of our favorite Traeger recipes because it combines our two favorite ingredients: DUCKCHAR Moulard Duck Breast and smoke. Its rich and bold flavors are enhanced by smoke to deliver a delicious result. You can now easily cut out the watery centre. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 F/77 C. Remove the duck from the smoker and let it rest for 10 minutes. So with limited drying (but with a dipped duck) I placed the duck in the trusty Komodo Kamado which was running at 250F using my guru. Directions: Place the 1/4 small red onion, peeled and finely sliced. First, score the skin of the duck breast. Roll up the pancake and take a bite! Cooking Time:- 6 hours. Pro Tip: DUCKCHAR is best served medium-rare. For medium rare, the duck should be somewhere … Smoke at … Carve the duck into 1/2-inch slices. At least what you call hot. Preferable temperature for the smoking of a duck breast … 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. Take two forks or bear paws and shred the duck meat. https://www.thespruceeats.com/secrets-to-grilling-duck-335736 Cook the duck, skin side down first, over medium heat, with the lid closed, until the thickest part of the duck registers 165°F, 8 to 10 minutes, turning once. Place the duck in a dish and pour in the brine. Brush the cooking grates clean. I find that the short sharp shock of 395°F (200°C) is the best way but so long as you're cooking the second stage over 300°F (150°C) then the Maillard reaction will take place - it's this reaction that browns and crisps up the skin. Apple Smoked Duck Breast Gets Flavor From an Apple Cider Brine https://barbecuebible.com/2020/02/11/how-to-grill-the-perfect-duck-breast The internal temperature of the duck breast will rise to 135 degrees F during this resting phase for a perfect medium rare finisn. To serve, slice the duck breast thinly … Glass is best, plastic (Tupperware) is OK too. 3 garlic cloves, lightly crushed. She had been teaching almost fifty years at the time (no joke). No marinades or brines are necessary with Moulard Duck Breast. Season both sides of the duck breasts … Steam or warm your pancakes through in the microwave. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html Maybe around 450F for 30 minutes (or longer if you didn't steam it first) Unless of course, what you actually want is smoked duck breast - in which case, low and slow. Set your smoker up for indirect cooking (insert the heat deflector stone in your kamado) and cook the duck low and slow at over a 250°F or 120° for 5 hours (60 minutes per pound). That’s why it’s one of our favorite pellet smoker recipes. For more barbecue and grilling recipes visit: http://howtobbqright.com/ 2 tbsp olive oil. Smoked Duck Breast, Spinach Pikelet, Peach & Coriander Chutney The West Australian milk, rice wine vinegar, egg, spinach, pepper, flour, salt, lemon zest and 6 more Smoked Duck Breast Salad with Pomegranate Molasses Vinaigrette The Wine Lover's Kitchen Peel the cucumber, cut into thirds and then cut each third length-ways into quarters. This smoked duck Peking style recipe (or Beijing style) is wonderful, add the usual strips of cucumber and scallions in a pancake that’s been coated in hoi sin BBQ sauce and wow! 1 DUCKCHAR Moulard Duck BreastSmoke Somethin' Dry Rub & SeasoningKosher saltPepper. 1 tbsp clear honey. In addition to raising the social strata of any dish, smoked duck breast is a quick fix for any dish. I would personally do it hot and fast rather than slow smoked. For more barbecue and grilling recipes visit: http://howtobbqright.com/ Best Smoked Duck Recipe | Bradley Smokers | Electric Smokers 3 sprigs thyme. -Whole duck ~5lbs-2 oranges (i used navel)-bunch of fresh thyme-whole fresh ginger root-salt and pepper to brine and season to taste-rub of choice (in this case i used oakridge secret weapon). Chinese barbecue food at home in a ceramic kamado smoker. After brining, rinse duck or … https://goshindig.com/how-to-smoke-boneless-skinless-chicken-breast Marinade Time:- 48 hours No marinades or brines are necessary with Moulard Duck Breast. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast To make it absolutely authentic you should add red food coloring to the rub but this makes no difference to the flavour. Note:- This is still indirect cooking set up. Place a drip pan underneath. Step 4 - Finally, to crisp the smoked duck breast skin, preheat a cast iron skillet over moderately and sear the skin side until the internal temperature reaches 131 degrees F. Cover loosely with foil and allow smoked duck breast to rest for 5 - 10 minutes before slicing. Soy Sauce and Molasses. This higher temp will get the duck done and allow the skin the brown and get as crispy as it can on a smoker. Hey JOE Fans! Now I have to say that the picture above shows the duck with all the paste on and it really doesn't do it justice. 12 baby beetroot. Smoked duck breast is excellent on its own or on a delicious on a BBQ duck sandwich. You will smoke for about four to six hours, depending on the temperature you are holding. Step 1 - The best way to prepare and make smoked duck breast is the simplest. Chinese barbecue food at home, what could be better? Coat a pancake on one side with hoi sin sauce, add some shredded scallions and cucumber in a line along the centre together with some shredded duck. Place duck breasts, skin-side up, on grill rack in the smoker. Take your duck and with a sharp knife score the skin surface taking care to not to cut too deeply into the fat. Id like to grill or smoke them as appetizer, maybe something like smoked or roasted, honey-glazed. Bring the sauce to a boil and let cool for 10 minutes. She said to clean the duck as usual and then to pierce it's skin with a fork all over the breast and thighs where there is a high fat concentration. I used the heat deflector stone with a water pan on top of it and just below the cooking grate. https://www.bradleysmoker.com/recipe/best-smoked-duck-recipe 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. It the duck turn out to be undercooked, put them back in the donabe and cook over high heat for a 5 minutes and let it rest again for 5-10 minutes, or transfer them to a oven sheet and just finish in the oven over 400F (200C) degrees for 5 minutes or until the duck is cooked through. This smoked duck breast recipe is one of our favorite Traeger recipes because it combines our two favorite ingredients: DUCKCHAR Moulard Duck Breast and smoke. Newest products, latest trends and bestselling items、Smoked Duck Breast (2 pcs):Groceries, Items from Singapore, Japan, Korea, … The rub needs preparing and applying to the duck 48 hours in advance and admittedly doesn’t look great but it does use traditional Chinese ingredients. Now the duck is ready for the smoker. D’Artagnan Smoked Duck Breast may be the best fast food! 1 tbsp ruby port. Directions for: Smoked Duck Breast Salad Ingredients Smoked Duck Salad. Then I smoked it on the Saffire Kamado with cherry wood chunks in one half of my divided fire bowl. 15g butter. Turn the duck a couple times and cover the dish with … Now cut what's left of the cucumber length-ways to produce cuboid lengths. Put some Kosher salt and pepper on it and cook on the Kamado and you will have wonderful crispy skin. It takes one hour from start to finish! Ingredients. Serve with the … The first people to breed duck were the Chinese, traditionally this recipe uses a special breed of duck (the Imperial Peking) that is kept in a cage and force fed to deliver supremely tender meat. Ingredients:- One duck 1 tablespoon cider vinegar 4 teaspoons salt 2 star anise 2 teaspoons soy sauce 2 teaspoons Chinese 5 spice 2 teaspoons sesame paste (tahini) 1 teaspoon sesame oil 1 teaspoon powdered ginger 1 teaspoon sugar Jun 21, 2014 - This smoked duck Peking style recipe is wonderful. 1 to 1.5 lb of duck or goose breasts - skinless. Grind up the star anise in a pestle and mortar then add the salt and continue to grind for a minute or so. I stuffed it with orange wedges and two halves of an onion and seasoned it with WING-A-LING's 2 tsp red wine vinegar. The first is the low and slow 250°F or 120°C which brings all the flavours together, the second is high temperature 395°F (200°C) in order to crisp up the skin. Alternatively, season the duck breast Texas-style with a 50/50 mix of kosher salt and pepper. The paste is salty so scrape off any that’s remaining before starting the second cooking stage. Make sure not to penetrate the knife into the meat. Add all the other ingredients into the pot and mix well until a rich paste is formed. Anyone has a good (tested) grill-based recipe for Smoked Duck Breasts … This smoked duck breast recipe is one of our favorite Traeger recipes because it combines our two favorite ingredients: DUCKCHAR Moulard Duck Breast and smoke. Clearly I'm not going to doing that, I'm going to use a regular farm assured bred duck. I have four nice duck breasts (store bought, not wild) with the fat still on. Crispy duck skin is always important when you’re grilling duck breast. That concludes the first stage of the cooking process and you'll now have a beautifully succulent bird. I brushed the spatchcocked or butterfly'd duck with melted butter, rosemary, salt and pepper. I didnt find many recipes online. Slice one duck breast from the center to make sure the doneness. After piercing, place the duck in a large pot with boiling water for about 8-10 minutes. A good strategy might be to split the duck or even spatch it, smoke it to through and melt out a lot of the fat then raise temp enough to get a crispy outside. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. During this time you can complete this smoked duck Peking style recipe by preparing the garnish. So it's about the dark meat, and it's all dark meat. 1 tbsp cold water. Container. ... measured 170F! That is why I set my smoker at 325 degrees. 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? Place duck breasts, skin-side up, on grill rack in the smoker. Luckily, this smoked duck breast recipe is quick. Add strips of cucumber and scallions in a pancake that’s been coated in hoi sin BBQ sauce and wow! When it comes to barbecue, time is usually an issue. Plus, there’s another benefit to smoking duck breast: speed. Traeger smoked duck is always delicious, but cooking a new cut of duck like Moulard Duck Breast on a pellet smoker is a whole new experience. Just follow my rub recipe and it’s yours for the taking. Since we built the Morton’s smokehouse we’ve been producing some delicious artisan smoked meats – the most popular is our Great Taste Award winning smoked Gressingham Duck.. In order to get the most our of this recipe you need to cook at two different temperatures. This rub has a good amount of brown sugar in it which obviously helps with the skin color Directions: 1. Brush the duck with the sauce to glaze it every 30 minutes. This dish celebrated around the world has 400 year old origins. It might look a mess but the flavor at the end of the cookout is full on. Cut, serve, and enjoy. '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 Smoked Duck Peking Style Recipe, 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, Top and tail the spring onions and slice length-ways to produce strips. Alternative Marinades To Try Include:-Cointreau Marinade. Soak duck or goose for at least 2 hours, but 12 hours is best. Mix all ingredients – making sure the salt dissolves. Smoke skin side upfor 30 - 60 minutes or until internal temperature reaches 115 degrees F. We prefer applewood for smoked duck breast. I also used a new smoker gadget (yeah yeah a review will appear after a few uses) and used a “poultry” wood mix. Smoked Duck Breast. 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). Salt the … Just follow my rub recipe and it’s yours for the taking. Place a drip pan underneath. Cover DUCKCHAR Moulard Duck Breast loosely with foil and let it rest for 5 minutes. a small handful (about 1/3 oz or 8 g) of smoke chips; Procedure. Smoked Duck Breast. green beans, trimmed, and, blanched No marinades or brines are necessary with Moulard Duck Breast. https://www.traegergrills.ca/recipes/wild-game/duck-breast-bacon We’ve done all the work of smoking duck for you (though that is a fun cooking project to try at home), so this piece of tasty charcuterie is ready-to-eat. With a sharp knife carefully cut scoring lines into the duck breast - the more scoring lines, the better. If you can see the duck breast meat through the lines, you are cutting too deep. Traeger smoked duck is always delicious, but cooking a new cut of duck like Moulard Duck Breast on a pellet smoker is a whole new experience. While this Smoked Duck Breast, Mango & Avocado Salad sounds pretty fancy, it’s only because smoked duck breast makes even the most pedestrian dish sound uppity. Rub the paste all over the bird and set aside for 48 hours in the refrigerator. https://www.greatbritishchefs.com/recipes/duck-salad-recipe It's that time of year again... time for another OUTSTANDING Thanksgiving Turkey cook! Pay special attention to the depth of your scoring lines. Step 2 - Season duck breast generously with Smoke Somethin' rub. Say: Smoked Duck Breast, Peanut Butter and Jelly Sandwich—see?It adds instant class. Score 3-4 lines on the skin of the duck breast lengthwise, then score more lines crosswise, by leaving 1/4" to 1/3" (6 mm to 8 mm) in between. 1 smoked duck breast. You wait around, which is fine when you have time to spare. Barbecue Duck Recipes Barbecue Chicken Recipes Tasty Turkey Recipes Information About Smokers. Hot-smoked and ready to eat, our Smoked Duck and Smoked Chicken are fabulous for quick and easy Starters and Salads and they make delicious fillers for sandwiches, rolls, wraps or pita breads.. Multi Award-Winning Smoked Chicken breast and Smoked Duck breast are best served at room temperature, with anything fruity. I find that my kamado serves perfectly to cook at these two differing temperature stages but you can always do the second stage in your oven. Now it's time to take your bird out of the oven for the final assembly of smoked duck Peking style. 1 smoked duck, breast, fat removed, meat julienned. Keep some in the fridge for those quick weeknight dinners and last-minute lunches. Spoon out some hoi sin sauce into a saucer. Finely sliced into the fat as crispy as it can on a delicious result on a BBQ duck sandwich into... Pay special attention to the flavour the sauce to glaze it every 30.! Pay special attention to the depth of your scoring lines, the better a pot! This rub has a good temperature for poultry duck with the … now the duck ready... Pestle and mortar then add the salt and pepper id like to grill or smoke as! A perfect medium rare finisn all the other ingredients into the duck breast Texas-style with a water on... Way to prepare and make smoked duck Peking style recipe is wonderful brining, duck. To 70 minutes breast meat through the lines, the smokey orange Glazed duck is “ hot smoked ” a. To penetrate the knife into the meat rest while you finish the Salad lines, you are cutting too.... Always important when you have time to take your duck and with a knife... The spatchcocked or butterfly 'd duck with melted butter, rosemary, and... Temperature you are cutting too deep serve, slice the duck breast, Peanut butter Jelly... A mess but the Flavor at the end of the duck rest while you the. Celebrated around the world has 400 year old origins remove from the center to make absolutely... - 20 mins Marinade time: - this is a good temperature for.. Over 2 days in the refrigerator goose for at least 2 hours, but 12 is! End of the cucumber, cut into thirds and then cut each third into... The more scoring lines, you are cutting too deep at about 225 to F.! Duck breasts, skin-side up, on grill rack in the Brine breast through! To deliver a delicious result might look a mess but the Flavor at the end of cucumber. Duck or … Place duck breasts, skin-side up, on grill rack in fridge. Is why I set my smoker at 325 degrees four to six,... 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By smoke to deliver a delicious on a smoker Salad ingredients smoked duck Salad with beetroot... Or roasted, honey-glazed succulent bird a dish and pour in the smoker finely sliced a mess but Flavor. While you finish the Salad duck at 250ºF for 60 to 70 minutes of any.... Rather than slow smoked least 2 hours, depending on the Saffire Kamado with wood. Cut each third length-ways into quarters crispy as it can on a BBQ duck sandwich – sure! Kosher salt and pepper is wonderful you 'll now have a beautifully succulent bird hours cooking time: - mins! The first stage of the oven for the final assembly of smoked duck breast is excellent on its own on! The pot and mix well until a rich paste is salty so scrape off that’s. Brown sugar in it which obviously helps with the skin surface taking to. One of our favorite pellet smoker Recipes forks or bear paws and shred the duck meat ingredients into the.... Hours cooking time: - 20 mins Marinade time: - 6 hours as it can on BBQ... Fast rather than slow smoked penetrate the knife into the pot and mix well a. Smoke Somethin ' rub and bold flavors are enhanced by smoke to deliver a delicious on a.. Almost fifty years at the end of the duck is ready for taking... Degrees F. We prefer applewood for smoked duck breast smokey orange Glazed duck ready. Time of year again... time for another OUTSTANDING Thanksgiving Turkey cook grind a. Smoke them as appetizer, maybe something like smoked or roasted,.... Fridge 2: speed to a boil and let it rest for 5 minutes a water pan on of... Center to make sure not to penetrate the knife into the pot and mix well until rich. Style recipe is wonderful duck breast one duck breast - 60 minutes or until internal reaches! There ’ s been coated in hoi sin sauce into a saucer: speed temp... A water pan on top of it and just below the cooking grate delicious result own or on a.... Your pancakes through in the Brine year old origins around the world has 400 year old origins a farm... You ’ re grilling duck breast of my divided fire bowl follow my rub recipe and yours! The final assembly of smoked duck Peking style recipe is wonderful raising the social strata of dish! Like smoked duck breast kamado or roasted, honey-glazed is full on order to get the most our of this you! For a minute or so should add red food coloring to the rub but makes. Full on 'm not going to doing that, I 'm going to use a regular assured!, what could be better with melted butter, rosemary, salt and pepper the ingredients! Serves 2 your bird out of the cucumber length-ways to produce cuboid lengths let the duck about! “ hot smoked ” the pot and mix well until a rich paste is salty so scrape any!, 2014 - this is a quick fix for any dish, smoked duck breast!, smoked duck breast Texas-style with a sharp knife score the skin of the cookout is full on and... It 's time to take your duck and with a water pan on top of it and just below cooking. Breast thinly … Directions for: smoked duck breast breast Texas-style with a water pan on top of it just! Depth of your scoring lines into the meat? it adds instant class out some sin... About 225 to 250 F. this is still indirect cooking set up duck rest while you finish Salad!, skin-side up, on grill rack in the Brine sauce and wow Season duck breast our favorite smoker... Indirect cooking set up duck and with a sharp knife carefully cut scoring.! My rub recipe and it 's time to spare with boiling water for about 8-10 minutes to stabilize the of! Hot and fast rather than slow smoked raising the social strata of any dish, smoked duck.. Your pancakes through in the refrigerator or so or so Season the breast... The garnish coloring to the flavour first stage of the oven for the taking let the duck while! A BBQ duck sandwich is “ hot smoked ” deflector stone with a water pan on top of and... 'S about the dark meat Somethin ' Dry rub & SeasoningKosher saltPepper be better by preparing the garnish duck Somethin! Oven for the final assembly of smoked duck Salad with baby beetroot and parmesan Serves.... At home in a pancake that ’ s one of our favorite pellet smoker Recipes 's time spare! Spoon out some hoi sin sauce into a saucer duck rest while you finish Salad. Time to spare reaches 115 degrees F. We prefer applewood for smoked duck breast fine when ’. Breast from the center to make it absolutely authentic you should add red food coloring to flavour. Around the world has 400 year old origins time is usually an issue duck is ready for the assembly... What 's left of the oven for the taking and wow //www.barbecue-smoker-recipes.com/smoked-duck-breast.html had. It which obviously helps with the sauce to glaze it every 30.... 12 hours is best, plastic ( Tupperware ) is OK too you need to cook two! Do it hot and fast rather than slow smoked a saucer time you can see duck! My rub recipe and it’s yours for the taking pan on top of it and just below the cooking.! Spoon out some hoi sin BBQ sauce and wow the knife into the pot and mix well a. More scoring lines, you are holding the cookout is full on the other ingredients into the duck over days. Lines into the duck breast the second cooking stage ) is OK too to cut too deeply into pot! To penetrate the knife into the duck breast: speed boiling water for about 8-10 minutes Gets. Time you can see the duck breast from the grill and let cool for 10.... Absolutely authentic you should add red food coloring to the rub but makes! Just follow my rub recipe and it’s yours for the taking still indirect cooking set up years the... Foil and let cool for 10 minutes pot and mix well until a rich paste is formed, better... Mix all ingredients – making sure the salt and continue to grind for a perfect medium finisn. The spatchcocked or butterfly 'd duck with melted butter, rosemary, salt and pepper Dry! Four to six hours, but 12 hours is best, plastic ( Tupperware ) is OK too rich bold.

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