Go Back
–+ servings
smoked duck recipe

Smoked Duck Breast

Author: Larry White
Use this smoked duck breast recipe for wild or domestic duck breasts. See the wild duck cylinder method in the note section below if you're working with smaller duck breasts.
5 from 6 votes
Print Recipe Pin Recipe
Course Main Course
Prep Time20 minutes
Cook Time2 hours 30 minutes
Brine Time6 hours
Servings: 4 Duck Breasts

Ingredients 

For the Brine

  • 2 quarts water
  • ¾ cup coarse kosher salt (175 grams)
  • ¼ cup sugar
  • 3 teaspoons pink salt, 15 grams (optional)
  • ¼ cup maple syrup
  • ¼ cup dark brown sugar
  • 2 garlic cloves, crushed
  • 2 sprigs fresh rosemary
  • ½ bunch fresh thyme
  • 1 bay leaf
  • 2 teaspoons black peppercorns

For the Duck

  • 4 skin-on duck breasts wild or domestic

Instructions

Make the brine

  • Add the water, kosher salt, sugar, brown sugar, maple syrup, and pink salt (if using) to a pot.
  • Bring to a boil over high heat, then immediately turn off the heat.
  • Whisk until all the ingredients have dissolved.
  • Add the garlic, rosemary, thyme, bay leaf, and peppercorns and give a quick stir.
  • Let the mixture cool to room temperature, then refrigerate until chilled throughout.

Brine the duck

  • Place the duck breasts into the chilled brine.
  • Put a plate or small weight on top to keep them submerged.
  • Refrigerate for 6–12 hours for duck-ham style, or about 2 hours if you want a more traditional smoked duck breast texture.

Rinse and dry

  • Remove the breasts from the brine and discard the brine.
  • Rinse the breasts under cold water and pat dry with paper towels.
  • If using wild duck breasts and want a better smoke flavor, see the Wild Duck Breast Method in the notes below before proceeding.
  • Place the breasts on a baking rack set inside a baking pan and refrigerate uncovered for 4–24 hours to dry the surface.

Smoke the Duck

  • Preheat your smoker to 200°F.
  • Add your chosen wood (apple, cherry, or a mix with a little hickory).
  • Place the duck breasts skin-side up on the smoker grate or on a wire rack.
  • Smoke until you reach your target internal temperature: About 160°F for duck ham texture. 135–145°F for a more classic medium-rare to medium texture (with a shorter two-hour brine).

Rest and Slice

  • Let the duck rest for 10–15 minutes before slicing if serving warm.

NOTES

Wild Duck Breast Method (Rolled Cylinder Technique)
This method is designed for wild duck breasts, which are smaller and leaner. Shaping them into a cylinder lets them stay in the smoker longer so they take on more smoke without overcooking.
Stack and Wrap
  1. After brining, rinse and dry the wild duck breasts with paper towels.
    Place two skin-on duck breasts together, flesh sides touching and skin sides facing out.
  2. Use plastic wrap to tightly roll the breasts into a cylinder.
Chill to Set
  1. Place the wrapped cylinder in the refrigerator for 4–12 hours so the meat sets into one solid “log.”
  2. For even better adherence, you can use meat glue on the flesh sides before rolling (optional).
Tie and Dry
  1. Remove the breasts from the plastic wrap.
    Secure the cylinder with butcher’s twine at 2-inch intervals to help it keep its tube shape.
  2. Place the cylinder uncovered on a rack in the refrigerator for 4–24 hours to dry the surface and build a pellicle.
Smoke as Directed
  1. Smoke the wild duck cylinder at 200°F just as you would a regular breast.
    Cook to your chosen internal temperature (about 160°F for duck-ham style, or lower if you’ve shortened the brine).
  2. Let it rest, then slice into round coin-shaped pieces.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!