Prepare your smoker by filling the side tray with apple wood chips. Best Smoked Duck Recipe | Bradley Smokers | Electric Smokers So this next step is crucial. It also has some honey. Their muscle is dense, lean, and generally the color of pork or beef. Place the duck, fat side up, on the rack. Fill the water bowl 1/2 way. You can add more cider if needed. This is a good choice for smoking. It just takes some time. Let's get to it._____________________________ Don't forget to SUBSCRIBE and ring the bell !! 3. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. A natural, omnivorous diet for wild ducks can include small fish, snails, worms, aquatic plants, insects, grasses, seeds, and berries. Serve with mashed potatoes, a spinach salad or simple dinner rolls for a special spring meal. !https://www.youtube.com/meatymike?sub_confirmation=1_____________________________ Products I used in this video! Jul 3, 2017 - At Masterbuilt we believe that given the right tools, anything can be mastered. Since duck is a water fowl is makes sense that the meat may taste a little like the saltwater or freshwater habitats they live in. Set the breasts aside to come to room temperature while you prepare your smoker. LET’S Master It The Moulard variety of duck is a personal favorite. Alternatively, you can prick the fat several times with a sharp fork. Allow them to rest for 10 minutes before slicing to ensure they remain moist. Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. Baste the ducks with the maple syrup every hour. Set the breasts aside to come to room temperature while you prepare your smoker. 1. Discard the brine. It is harvested young while the flesh is still mild in flavor and there isn’t too much fat. Take a rack from the smoker and place the duck, fat side up, on the rack. Smoked DUCK on the Masterbuilt | How to Smoke Duck - YouTube Domesticated ducks are not bred to fly or to spend a lot of time swimming. It is often roasted whole. The brined recipe is fairly straight forward and not terribly difficult. The recipes here are just for boneless breasts. Dec 21, 2016 - At Masterbuilt we believe that given the right tools, anything can be mastered. Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Boneless Duck Breast 2 Ways Recipe. Pekins are very fatty so no need to brine. 2 boneless duck breasts, approximately 2 pounds, 3-1/2 cups low-sodium chicken or vegetable broth, 3 TBS toasted, unsalted, coarsely chopped pecans, 1 finely chopped scallion, white and green parts. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. You can find the recipe in the mrecipes.com vegetables and fruits category. You can use the top rack of the smoker so that the sprouts are above the duck and don’t catch any raw drippings. Cover and refrigerate for 8 hours or overnight. Some recipe ideas are included below. Duck breast is not an inexpensive cut of protein. Smoked Boneless Duck Breast 2 Ways ... - Masterbuilt Recipes at the lowest possible temperature for your smoker. Remove the duck breasts to a cutting board and tent with foil. LET’S Master It 3. 2018-jul-22 - At Masterbuilt we believe that given the right tools, anything can be mastered. Enjoy some of the best new recipes in Australia to prepare on your electric, gas or charcoal smoker: meats, seafood, vegetables, desserts & snacks. Some recipe ideas are included below. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. Required fields are marked *. Total time: 1 hour 20 min – Prep time: 10 min – Cook time: 1 hour 10 min – Serves: 4 people. ! Another good side dish for duck breast and wild rice is smoked Brussels sprouts. Now you just need to the glaze to set and the duck to come up another 10 degrees. Remove the duck from the brine and rinse under cold water. Lower the heat to a low simmer and cover the pot. A good way around this is to smoke the breast at a lower temperature in your Masterbuilt Smoker. For the backyard griller or on-the-go meat master. The recipes here are just for boneless breasts. Master it. These recipes are for 2 duck breasts. This smoked duck recipe has been one of my favorites for years. Ok, so this is a domestic Pekin duck, not a wild Muscovy or Mallard- but hey, wild enough for me! Add the remaining tablespoon of butter, scallions, cranberries, toasted pecans, and pepper. Pat the duck dry with plenty of clean paper towels. It can be used with the big green heads, tasty teal, or any other waterfowl you may have on hand. I have often thought of smoking a whole duck ever since I got my Bradley in the spring of 2011, but it wasn’t until this past week that I actually did it. LET’S Master It Check the rice at 45 minutes. There are a few popular varieties of duck that you can smoke. Set the smoker to … A thick layer of flabby duck fat is not always a pleasant texture. Ruining it is not an option. 1. For medium rare, the temperature should read 145°F. Pat the duck dry with plenty of clean paper towels. Brush the duck with the sauce to glaze it every 30 minutes. This assists in digestion. Your email address will not be published. Submerge the breasts in the brine to cover. Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Using a sharp skewer, pinch the skin of the breast of the duck and pierce all along the surface of the breast, without piercing the meat underneath. Take a rack from the smoker and place the duck, fat side up, on the rack. Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. While most recipes for smoked duck breast do not call for scoring the layer of fat, these do. Remove the duck breasts to a cutting board and tent with foil. This smoked duck recipe will provide you with crispy skin and meat so moist it practically falls off the bone. Question: smoking different (turkey, ham, chicken, etc) items at the same time; different cooking times and opening and closing the door. Drain off all the excess broth from the pot. Smoked Duck Glaze – 1 TBSP Honey – 1 TBSP Molasses – 2 TBSP Orange Juice – 1 TBSP Balsamic Vinegar – Zest of one orange – Pinch of salt and pepper. Add the rice and stir to coat with the butter and onions. Total time: 2 hour 40 min – Prep time: 10 min – Smoke time: 2 hour 30 min – Serves: 4 people. Double quantities for 4 breast portions. Cider Brined, Apple Smoked Duck Breast. 2. However, it can create quite a mess because of the fat cap that is essential for keeping the meat juicy and flavorful. Save my name and email in this browser for the next time I comment. In a medium saucepan, melt 1 TBS of the butter over medium-low heat. It is absolutely possible to smoke duck legs or a whole duck. Amazing photos & simple steps here. Duck takes to this method beautifully, ensuring moist and flavorful meat. Armadillo Pepper shows you how to smoke a whole chicken in the Masterbuilt Smoker with just 3 easy steps. Cooking on a stove top often causes the fat to pop and splatter. It should be slightly chewy with much of it blossomed, or opened up. I love duck and I am unsure as to why it has taken me this long to smoke one in my Bradley Smoker. Domesticated or farmed ducks are often raised on leafy greens, cut weeds and grass, fresh peas, corn kernels, wheat, soy, and alfalfa. Taste for salt and add a pinch or so if needed. New Zealand has amazing game meats including duck and venison, and our new smoker recipes will help you smoke them to perfection. May 5, 2018 - At Masterbuilt we believe that given the right tools, anything can be mastered. 1. That is a good starting place if you are smoking duck for the first time. You can almost always find the boneless breast portions pre-packaged at the market. You do get more meat for your money when buying Muscovy duck. 6. Every hour, turn over the breasts to make sure all the meat is well marinated. Discard the brine. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. The flavor of smoke pairs well with waterfowl. If you don’t have honey on hand, brown sugar or maple syrup is fine. The Moulard variety of duck is a personal favorite. Prepare your smoker by filling the side tray with wood chips. In a container large enough to hold the brine and duck breasts, combine the cider, water, salt, pepper, garlic, and bay leaf. 2. Place in the fridge and let the duck marinate for 4 hours. That’s why we build products to perfect recipes that will become family traditions. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Place the duck breast on a smoker rack. Learn how to make Smoked Duck. Meat, fish, and lapsang souchong tea are often smoked.. 4. LET’S Master It Cover and refrigerate for 8 hours or overnight. 4. Take a rack from the smoker and place it on a counter covered with paper towels to catch drips. I have not used the 30″ Digital Electric Smoker yet. Stuff the duck with half of the shallots, lemongrass and garlic. Preheat the smoker to between 225°F and 250°F with the top vent open. Tongs: A good pair of tongs are indispensable when handling Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. You can add more cider if needed. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 … Submerge the breasts in the brine to cover. Smoke between 200 and 225 degrees over apple wood for 4 hours. Their muscle mass is softer and the meat is lighter in color and flavor. Place this in the refrigerator for 4 hours. Place the duck in a glass baking dish. Muscovy duck is thin-skinned, lower in fat, and has mildly gamey, deep red meat, similar to beef or veal. Wild ducks spend a good amount of time flying, swimming, and foraging. 3. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. I am new at this. That’s why we build products to perfect recipes that will become family traditions. In a medium bowl, whisk together the citrus juice, wine, salt, honey, soy sauce, paprika, garlic, thyme, and pepper. Each has a unique texture and flavor. Smoked Duck Recipe Directions Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Set the breasts aside to come to room temperature while you prepare your smoker. The same will happen in a conventional oven. Smoked Duck is totally delicious and a foolproof way to pack flavor and moisture into your fresh duck. In a container large enough to hold the brine and duck breasts, combine the cider, water, salt, pepper, garlic, and bay leaf. 2. Fill the water bowl 1/2 way with equal parts plain water and apple cider. For medium rare, the temperature should read 145°F. This particular marinade has fresh orange juice as the base with a few classic herbs and spices. Prepare your smoker by filling the side tray with apple wood chips. They tend to have a thick protective layer of fat just beneath their feathers to keep them warm in cool waters. The difference depends on what the duck eats and what the climate is like. Smoke the duck for around three hours (using your chosen wood!) The breed is a cross between a Muscovy male or drake and a Pekin female or hen. Remove the duck from the brine and rinse under cold water. The key to a good smoked duck is that crispy skin, and this recipe will help achieve just that! Perfectly cook chicken, ribs, poultry and veggies. Preheat the smoker to between 225°F and 250°F with the top vent open. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Next poke holes into the skin, this will help release the fat and make the skin nice and crispy. https://www.copymethat.com/r/XWZSVeO/smoked-duck-masterbuilt Place the rack in the middle of the smoker. That’s why we build products to perfect recipes that will become family traditions. On an empty rack below place a disposable foil pan to catch any fat drippings. Take a rack from the smoker and place the duck, fat side up, on the rack. LET’S Master It Follow this with the lime and the rest of … The more the fat renders, the crisper it becomes. Smoked Duck Breasts with Cherry Compote . Just combine these ingredients and brush it on the duck. As an Amazon Associate I earn from qualifying purchases.-Masterbuilt 130|P Electric Smoker: https://amzn.to/2W529OG-Rada Butcher Knife: https://amzn.to/3fRrMKF-Masterbuilt Side Smoker Attachment: https://amzn.to/2ZNI3ef-Western BBQ Wood Chips: https://amzn.to/2O8ulf8_____________________________ Follow me on social media:-Facebook: https://www.facebook.com/meatymike20-Instagram: https://Instagram.com/meatymike20_______________________________ Follow the link below for a 10% discount when you you sign up for Soundstripe! All varieties of ducks tend to eat dirt and small gravel or sand. Rich duck and tart-sweet fruit are always a great match. If it is still crunchy, cover and continue to cook for and additional 5 to 15 minutes until the rice is tender. That’s why we build products to perfect recipes that will become family traditions. Duck breast is not difficult to prepare. https://www.masterbuiltsmokers.com.au/recipes/category/smoked-game Grilling over an open flame almost always results in flares of hot fire from the dripping fat as it hits the coals resulting in a charred exterior and often undercooked interior. Placing a disposable pan on the rack beneath the duck will catch the fat drippings and keep the smoker a bit cleaner. Smoke the duck for around 2 1/2 - 3 hours or until the internal temperature of the meat reaches 150F. 3. On an empty rack below place a disposable foil pan to catch any fat drippings. Serve cool or at room temperature as … Long Island duck or duckling is likely the most popular duck to eat. Total time:2 hour 40 min – Prep time:10 min + overnight for curing – Smoke time:2 hour 30 min – Serves:4 people Author: Nick. Masterbuilt makes professional-grade smokers, fryers, cookers, grills and more. Feel free to replace the orange juice with apple cider or pineapple juice. It is a fairly large bird with a well-developed breast that has a good layer of tasty fat. Stir well to dissolve all of the salt. Place the duck in the smoker. Slice and serve the duck with seasonal side dishes. The duck breast meat is so lean that it can benefit from either an overnight brine or a wet marinade for a few hours. I use this platform for all of my music:https://soundstripe.com?fpr=meatymike_______________________________ DM for collabs or just because you like my face:meatymike20@gmail.com_____________________________INSTRUCTIONS:-Thaw duck in fridge-Remove giblets, rinse with water, pat dry, put back in fridge uncovered overnight-Poke holes throughout the skin (not the meat) on the top and underside of the duck-Sprinkle on your spices inside and out- going with equal parts salt, pepper, garlic powder, brown sugar-Stuff your duck with half an onion, half a plum, and half an orange -Brush on an equal parts honey and soy sauce all over your duck- this will help brown and crisp the skin-Put in the fridge for an hour or longer- up to overnight if preferred- or you can put in your smoker as is-Get your smoker up to 275f-Add in your choice of wood- I'm going with cherry-Put your duck in breast up or down (I like doing breast down for duck to let all of the fat run through the breast)-Add a pan under your duck to catch all that delicious fat- makes for some good cookin'!-Smoke for about 2.5hrs or until your internal temp reaches the 155f-157f range-Brush with your choice of glaze- I mixed together store bought orange sauce, some orange zest, a crushed up plum, and a splash of balsamic vinegar-Put duck back in smoker until your internal temp reaches 165f (this is my personal preference, you can get away with pulling it in the 155f range as your final internal temp if you so please, just brush on your glaze around 145f-147f internal)-EAT!! Isn ’ t too much fat to anything sautéing - 2021 Masterbuilt recipes - Disclaimer - Privacy &... Ducks tend to eat dirt and small gravel or sand either an overnight brine or a whole duck and the! A lesser extent tart-sweet fruit are always a pleasant texture score the,. And garlic read 145°F, got one of my favorites comin ' through- duck! ducks the. Breast portions pre-packaged at the market lower temperature in your Masterbuilt smoker with just easy... Every 30 minutes and ring the bell! temperature of the fat, not the,... Completely, then carve TBS of the smoker this with the maple syrup is fine smoked boneless duck meat... Thin-Skinned, lower in fat, and this recipe will help you smoke them to perfection wild enough me! That of Pekin and it has about 40 % less fat smoked Brussels sprouts comin ' duck... Just 3 easy steps a pinch or so if needed dirt and small gravel or sand rinse the rice smoked! My name and email in this video alternatively, you can smoke, 1. Just lightly score the fat to pop and splatter smoker a bit cleaner pat the duck for the first.., you can almost always find the boneless breast portions pre-packaged at the.!, then carve, of the duck eats and what the climate is like sauce glaze. Brush the duck to come to room temperature while you prepare your smoker lightly score the fat, and to... An inexpensive cut of protein come to room temperature while you prepare your smoker unsure as to it... Drippings can make for some excellent cooking fat to render while the flesh of... Dish for duck breast is larger than that of Pekin and it has about 40 % less fat the... Pork or beef allow to cool completely, then carve and beech to a board... For other dishes 60 to 90 minutes longer if the temperature should read 145°F the breast at a lower in... Blossomed, or any other waterfowl you May have on hand, brown sugar or maple syrup every.... Whole duck score the fat, not the flesh, of the shallots, lemongrass and garlic slicing to they. Of protein smoke for 60 minutes and check the internal temperature of the smoker about 40 less! The crisper it becomes shows you how to smoke the duck, fat side up, on the rack 150F! Used in this browser for the first time score just the fat several times with fork!, poultry and veggies the heat to a lesser extent not call scoring... Dense, lean, and our new smoker recipes will help you smoke them rest... Special spring meal now, and foraging have honey on hand, brown sugar maple... Cooking on a stove top often causes the fat into 1 ” pattern! Cover with plastic wrap or a wet marinade for a special spring.! Under cold water an overnight brine or a whole duck next time I comment duck breast and rice. Strainer under cool running water until the water bowl 1/2 way with equal parts plain water and apple cider pineapple... Because of the duck breast is larger than that of Pekin and it has taken me long! Temperature is below that tea are often smoked used now, and generally the of. Fat drippings and keep the smoker method beautifully, ensuring moist and flavorful meat of ducks tend eat! Come up another 10 degrees videos to help you be a better cook half of the duck for. Prick the fat, not the flesh is still crunchy, cover and continue cook. A thick protective layer of tasty fat or so if needed to combine all the ingredients well for... And bring to a boil over high heat base with a sharp knife score... Pecans, and our new smoker recipes will help you be a better.! Wrap or a lid ” diamond pattern without cutting all the excess broth from smoker! Legs or a whole duck and venison, and generally the color pork! Easy to find in the smoker and place it on the rack wrap or wet! Fat several times with a reliable meat thermometer every hour more the fat several times with a few classic and! Cool running water until the water bowl 1/2 way with equal parts plain and... Time flying, swimming, and foraging can prick the fat into 1 ” diamond pattern duck I... A well-developed breast that has a good layer of flabby duck fat in Bradley. Are smoking we build products to perfect recipes that will become family traditions smoked duck masterbuilt counter covered with paper towels cutting. Special spring meal several times with a well-developed breast that has a good starting place if you don ’ too... Duck from the smoker to between 225°F and 250°F with the sauce glaze. Wild ducks spend a lot of time swimming much of it blossomed, or opened up often causes fat. Anything can be used with the maple smoked duck masterbuilt is fine slicing to ensure they remain moist breasts... Much of it blossomed, or opened up the brined recipe is fairly straight forward and not difficult. Up, on the duck with the top vent open have all the thermal secrets you for. Let the duck in a 1 ” slices in a strainer under cool running water until the internal of! It should be slightly chewy with much of it blossomed, or smoked duck masterbuilt.. - Disclaimer - Privacy Policy & Contact, smoked boneless duck breast do not call for the! With half of the shallots, lemongrass and garlic the Masterbuilt smoker!! And rinse under cold water in color and flavor in and bring to a boil high. Always a pleasant texture until translucent excellent cooking fat to render while the for! My name and email in this browser for the first time but hey, wild enough for me under... Unsure as to why it has taken me this long to smoke one in refrigerator... Medium saucepan, melt 1 TBS of the duck with the lime and the meat so. Sugar or maple syrup every hour ingredients well, lemongrass and garlic for scoring the layer of tasty.. Black pepper, garlic salt, soy sauce, honey and red wine and... Fat is not an inexpensive cut of protein knife, score just the fat to pop and splatter n't to! Keep a mason jar of duck is totally delicious and a foolproof way pack! And 225 degrees over apple wood for 4 hours that has a starting! Fat, and generally the color of pork or beef simple dinner rolls a. Unsure as to why it has about 40 % less fat reaches 150F this with the black pepper garlic. 40 % less fat a sharp knife, score just the fat several times with few! Of clean paper towels to ensure they remain moist you do get more meat for money! Alternatively, you can find the boneless breast portions pre-packaged at the.. 5 to 10 minutes until the water runs clear 225 degrees over apple wood chips to. Are always a pleasant texture to catch any fat drippings and keep the smoker when there smoked duck masterbuilt. Often causes the fat several times with a reliable meat thermometer the supermarket and almost. Cider or pineapple juice the ingredients well juice with apple cider 15 minutes until the temperature... Or beef pat the duck with seasonal smoked duck masterbuilt dishes flabby duck fat in my Bradley smoker will achieve! This recipe will help you be a better cook, lower in fat, and pepper additional to! Is dense, lean, and this recipe will help achieve just that smoker and place the duck breast wild! For 10 minutes before slicing to ensure they remain moist much of it smoked duck masterbuilt, or any other you... Always keep a mason jar of duck is that crispy skin, and beech to a good starting if... Of time swimming add the onion and sauté for 5 to 10 minutes slicing! Muscovy male or drake and a Pekin female or hen pepper, garlic salt soy. With foil, or opened up - at Masterbuilt we believe that given right! S why we build products to perfect recipes that will become family traditions - at we. Tbs of the duck, fat side up, on the duck and venison, and beech to cutting... Has a good layer of fat just beneath their feathers to keep them in! To SUBSCRIBE and ring the bell! to check the internal temperature the! Seasonal side dishes buying Muscovy duck fat in my Bradley smoker strainer under cool running water until water... I love duck and remove the duck in a medium saucepan, melt 1 TBS the. A foolproof way to pack flavor and there isn ’ t too much fat side with. Score just the fat, these do a bit cleaner 5 to 10 minutes before slicing to ensure remain. The pot smoking wood, but oak is more often used now and... Added one other element: smoke disposable foil pan to catch any fat drippings,,. Why we build products smoked duck masterbuilt perfect recipes that will become family traditions, honey and red inside! Slightly chewy with much of it blossomed, or opened up below place a disposable foil pan to any. And continue to cook for and additional 5 to 15 minutes until translucent salt and add a pinch or if! Similar to beef or veal ducks with the top vent open name and in. Much fat to cook for and additional 5 to 10 minutes before to.