Smoked Duck Breast

Smoking duck breasts is a simple and delicious way to highlight the duck’s natural flavors

By Mark Hinds  |  Updated April 18, 2021  |  0 Comments 

Gently smoked duck breasts have a rich smokey flavor that highlights the duck’s natural goodness, creating a perfect dish for nice dinners.

This is a surprisingly easy dish to make, especially for one that’s done in a smoker. The relatively short cooking time makes it one of the few smoker recipes we’ve found that can be made after you get home from work on a weeknight.

Smoking Duck

The key to smoking duck breasts is making sure you smoke them long enough to cook them all the way through, but not so long that they become tired and rubbery.

Smoking Duck Breast
The smoked paprika and thyme complement the duck’s natural flavors.

To highlight the flavors in the duck, this recipe uses thyme and smoked paprika, which helps accentuate the smoking process. During testing we used apple and hickory wood chips for smoking, each producing equally delicious duck.

We’ve found that smoking the duck at 250ºF for around an hour produced succulent medium-rare duck breasts. The duck ends up having an almost luxurious taste that melts in your mouth.

If you like your duck to have the shiny, crisp look that fancy restaurants give their ducks, an optional step is to further crisp the duck, skin side down, in a hot pan for 2 to 3 minutes after it’s finished smoking.

Some dishes that taste great with this recipe are Simple Italian Risotto, Creamed Corn, and Wild Rice with Butternut Squash and Dried Cherries.

Smoked Duck Breast Recipe

Smoked Duck Breast

4.12 from 17 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 servings

Ingredients

  • 2 duck breasts
  • 2 tsp fresh thyme, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Mince the thyme and mix it with the smoked paprika, salt, and pepper.
  • Spread the spice mixture on the duck, making sure to cover both sides.
  • Smoke the duck at 250ºF for 60 to 70 minutes. For medium rare, the duck should be somewhere between 145ºF to 150ºF when you take it out of the smoker.
  • Let the duck rest for a few minutes before slicing and serving.

Recommended Equipment

Making this RecipeTag us on Instagram at @umami.site and hashtag it #umami_site
Nutrition
Calories: 282kcal | Carbohydrates: 1g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 174mg | Sodium: 1292mg | Potassium: 628mg | Vitamin A: 650IU | Vitamin C: 15.3mg | Calcium: 7mg | Iron: 10.5mg

Mark Hinds

A passionate writer, overly curious cook, and Umami's founder. Mark can often be found cooking for friends.

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