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. That’s why we build products to perfect recipes that will become family traditions. 3. Some recipe ideas are included below. New Zealand has amazing game meats including duck and venison, and our new smoker recipes will help you smoke them to perfection. Rich duck and tart-sweet fruit are always a great match. !https://www.youtube.com/meatymike?sub_confirmation=1_____________________________ Products I used in this video! This particular marinade has fresh orange juice as the base with a few classic herbs and spices. Submerge the breasts in the brine to cover. Alternatively, you can prick the fat several times with a sharp fork. Just lightly score the fat into 1” slices in a diamond pattern without cutting all the way into the flesh. 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! https://www.masterbuiltsmokers.com.au/recipes/category/smoked-game Set the smoker to … A thick layer of flabby duck fat is not always a pleasant texture. Question: smoking different (turkey, ham, chicken, etc) items at the same time; different cooking times and opening and closing the door. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Remove the duck breasts to a cutting board and tent with foil. At Masterbuilt we believe that given the right tools, anything can be mastered. This smoked duck recipe has been one of my favorites for years. 3. Discard the brine. Place this in the refrigerator for 4 hours. For the backyard griller or on-the-go meat master. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. LET’S Master It Total time: 2 hour 40 min – Prep time: 10 min – Smoke time: 2 hour 30 min – Serves: 4 people. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. Place the rack in the middle of the smoker. The recipes here are just for boneless breasts. LET’S Master It Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. This is a good choice for smoking. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 … For medium rare, the temperature should read 145°F. 1. Place the duck in a glass baking dish. Now you just need to the glaze to set and the duck to come up another 10 degrees. Masterbuilt makes professional-grade smokers, fryers, cookers, grills and more. So this next step is crucial. Duck breast is not an inexpensive cut of protein. Smoked Boneless Duck Breast 2 Ways ... - Masterbuilt Recipes In a medium bowl, whisk together the citrus juice, wine, salt, honey, soy sauce, paprika, garlic, thyme, and pepper. You do get more meat for your money when buying Muscovy duck. Another good side dish for duck breast and wild rice is smoked Brussels sprouts. That’s why we build products to perfect recipes that will become family traditions. Place the sprouts in the smoker when there is approximately 45 minutes of smoking time left for the duck. I have not used the 30″ Digital Electric Smoker yet. Place in the fridge and let the duck marinate for 4 hours. Smoked DUCK on the Masterbuilt | How to Smoke Duck - YouTube Fill the water bowl 1/2 way with equal parts plain water and apple cider. Pekins are very fatty so no need to brine. These recipes are for 2 duck breasts. 3. Slice and serve the duck with seasonal side dishes. Fill the water bowl 1/2 way with equal parts plain water and apple cider. Master it. It is a fairly large bird with a well-developed breast that has a good layer of tasty fat. That’s why we build products to perfect recipes that will become family traditions. Save my name and email in this browser for the next time I comment. It is absolutely possible to smoke duck legs or a whole duck. Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. ! Rinse the rice in a strainer under cool running water until the water runs clear. 2. Smoke between 200 and 225 degrees over apple wood for 4 hours. 1/4 cup (2 oz./60 g.) kosher salt If you want to, you can place a drip pan underneath your … Wild ducks spend a good amount of time flying, swimming, and foraging. A thick layer of flabby duck fat is not always a pleasant texture. Those drippings can make for some excellent cooking fat to use for other dishes. 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. Check the rice at 45 minutes. 7. This assists in digestion. Drain off all the excess broth from the pot. Jul 3, 2017 - At Masterbuilt we believe that given the right tools, anything can be mastered. Submerge the breasts in the brine to cover. Set this aside to drain. Prepare your smoker by filling the side tray with apple wood chips. Remove the duck from the brine and rinse under cold water. In a container large enough to hold the brine and duck breasts, combine the cider, water, salt, pepper, garlic, and bay leaf. 1. Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. Duck breast is not difficult to prepare. It just takes some time. Pour the marinade over the duck and cover with plastic wrap or a lid. It is often roasted whole. Take a rack from the smoker and place the duck, fat side up, on the rack. https://www.copymethat.com/r/XWZSVeO/smoked-duck-masterbuilt 3. The brined recipe is fairly straight forward and not terribly difficult. It will often be labeled Magret Duck Breast. Duck takes to this method beautifully, ensuring moist and flavorful meat. The key to a good smoked duck is that crispy skin, and this recipe will help achieve just that! 5. Fire up your smokers, got one of my favorites comin' through- DUCK!! Some recipe ideas are included below. It is easy to find in the supermarket and is almost always domesticated. Smoked Duck is totally delicious and a foolproof way to pack flavor and moisture into your fresh duck. In a medium saucepan, melt 1 TBS of the butter over medium-low heat. The duck breast meat is so lean that it can benefit from either an overnight brine or a wet marinade for a few hours. Total time:2 hour 40 min – Prep time:10 min + overnight for curing – Smoke time:2 hour 30 min – Serves:4 people Author: Nick. You can use the top rack of the smoker so that the sprouts are above the duck and don’t catch any raw drippings. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. Total time: 1 hour 20 min – Prep time: 10 min – Cook time: 1 hour 10 min – Serves: 4 people. On an empty rack below place a disposable foil pan to catch any fat drippings. Cider Brined, Apple Smoked Duck Breast. 1. The breed is a cross between a Muscovy male or drake and a Pekin female or hen. Add the onion and sauté for 5 to 10 minutes until translucent. Set the breasts aside to come to room temperature while you prepare your smoker. Smoked Duck Recipe Directions Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. Smoked Duck Breasts with Cherry Compote . May 5, 2018 - At Masterbuilt we believe that given the right tools, anything can be mastered. LET’S Master It The marinated duck breast recipe imparts a lot of different flavors and the ingredients can be switched up depending on what you have on hand. Their muscle is dense, lean, and generally the color of pork or beef. Every hour, turn over the breasts to make sure all the meat is well marinated. Pour the broth in and bring to a boil over high heat. Place the duck in the smoker. The recipes here are just for boneless breasts. Discard the brine. While most recipes for smoked duck breast do not call for scoring the layer of fat, these do. Domesticated or farmed ducks are often raised on leafy greens, cut weeds and grass, fresh peas, corn kernels, wheat, soy, and alfalfa. 4. Allow them to rest for 10 minutes before slicing to ensure they remain moist. Stir well to dissolve all of the salt. When smoked, allow to cool completely, then carve. Place the rack in the middle of the smoker. You can find the recipe in the mrecipes.com vegetables and fruits category. 4. 2. Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Boneless Duck Breast 2 Ways Recipe. Smoke the duck for around 2 1/2 - 3 hours or until the internal temperature of the meat reaches 150F. Ok, so this is a domestic Pekin duck, not a wild Muscovy or Mallard- but hey, wild enough for me! Smoke the duck for around three hours (using your chosen wood!) Remove the duck breasts to a cutting board and tent with foil. at the lowest possible temperature for your smoker. The flavor of smoke pairs well with waterfowl. We have all the thermal secrets you need for smoked duck success. Your email address will not be published. Remove the duck from the brine and rinse under cold water. The difference depends on what the duck eats and what the climate is like. Armadillo Pepper shows you how to smoke a whole chicken in the Masterbuilt Smoker with just 3 easy steps. 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. If it is still crunchy, cover and continue to cook for and additional 5 to 15 minutes until the rice is tender. Baste the ducks with the maple syrup every hour. Serve warm with your sliced duck breast. All varieties of ducks tend to eat dirt and small gravel or sand. On an empty rack below place a disposable foil pan to catch any fat drippings. I am new at this. Taste for salt and add a pinch or so if needed. Required fields are marked *. Next poke holes into the skin, this will help release the fat and make the skin nice and crispy. The more the fat renders, the crisper it becomes. If you don’t have honey on hand, brown sugar or maple syrup is fine. Pat the duck dry with plenty of clean paper towels. It also has some honey. Muscovy duck is thin-skinned, lower in fat, and has mildly gamey, deep red meat, similar to beef or veal. 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. 4. For medium rare, the temperature should read 145°F. 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. Your meat purveyor can cut a whole duck and remove the breasts for you. Serve with mashed potatoes, a spinach salad or simple dinner rolls for a special spring meal. It should be slightly chewy with much of it blossomed, or opened up. 2018-jul-22 - At Masterbuilt we believe that given the right tools, anything can be mastered. That is a good starting place if you are smoking duck for the first time. Prepare your smoker by filling the side tray with apple wood chips. Learn how to make Smoked Duck. Slice and serve the duck with seasonal side dishes. Take a rack from the smoker and place the duck, fat side up, on the rack. 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. LET’S Master It I love duck and I am unsure as to why it has taken me this long to smoke one in my Bradley Smoker. LET’S Master It Just combine these ingredients and brush it on the duck. Placing a disposable pan on the rack beneath the duck will catch the fat drippings and keep the smoker a bit cleaner. Take a rack from the smoker and place it on a counter covered with paper towels to catch drips. That’s why we build products to perfect recipes that will become family traditions. The Moulard variety of duck is a personal favorite. That is a good starting place if you are smoking duck for the first time. Brush the duck with the sauce to glaze it every 30 minutes. Preheat the smoker to between 225°F and 250°F with the top vent open. Dec 21, 2016 - At Masterbuilt we believe that given the right tools, anything can be mastered. Serve cool or at room temperature as … Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. Your email address will not be published. Add the rice and stir to coat with the butter and onions. However, it can create quite a mess because of the fat cap that is essential for keeping the meat juicy and flavorful. Allow them to rest for 10 minutes before slicing to ensure they remain moist. Their muscle mass is softer and the meat is lighter in color and flavor. Here, we’ve added one other element: smoke. Cooking on a stove top often causes the fat to pop and splatter. Cover and refrigerate for 8 hours or overnight. Enjoy some of the best new recipes in Australia to prepare on your electric, gas or charcoal smoker: meats, seafood, vegetables, desserts & snacks. Take a rack from the smoker and place the duck, fat side up, on the rack. You can add more cider if needed. Perfectly cook chicken, ribs, poultry and veggies. Set the breasts aside to come to room temperature while you prepare your smoker. You can almost always find the boneless breast portions pre-packaged at the market. Stuff the duck with half of the shallots, lemongrass and garlic. Place the drained rice in a bowl. Each has a unique texture and flavor. Preheat the smoker to between 225°F and 250°F with the top vent open. Lower the heat to a low simmer and cover the pot. 6. That’s why we build products to perfect recipes that will become family traditions. A natural, omnivorous diet for wild ducks can include small fish, snails, worms, aquatic plants, insects, grasses, seeds, and berries. I always keep a mason jar of duck fat in my refrigerator to add some intense flavor to anything sautéing. It is harvested young while the flesh is still mild in flavor and there isn’t too much fat. Fill the water bowl 1/2 way. Fluff gently with a fork to combine all the ingredients well. The same will happen in a conventional oven. In a container large enough to hold the brine and duck breasts, combine the cider, water, salt, pepper, garlic, and bay leaf. Double quantities for 4 breast portions. It can be used with the big green heads, tasty teal, or any other waterfowl you may have on hand. This really helps the fat to render while the breasts are smoking. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Set the breasts aside to come to room temperature while you prepare your smoker. Place the duck, fat side up, on the rack. Stir well to dissolve all of the salt. Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. A good way around this is to smoke the breast at a lower temperature in your Masterbuilt Smoker. They tend to have a thick protective layer of fat just beneath their feathers to keep them warm in cool waters. Long Island duck or duckling is likely the most popular duck to eat. The Moulard variety of duck is a personal favorite. Follow this with the lime and the rest of … Add the remaining tablespoon of butter, scallions, cranberries, toasted pecans, and pepper. Pat the duck dry with plenty of clean paper towels. Let's get to it._____________________________ Don't forget to SUBSCRIBE and ring the bell !! This post is especially handy for all those duck hunters out there who are looking for a delicious way to smoke your hard-earned catch as it works on both wild or domesticated duck. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. This smoked duck recipe will provide you with crispy skin and meat so moist it practically falls off the bone. Domesticated ducks are not bred to fly or to spend a lot of time swimming. Amazing photos & simple steps here. Best Smoked Duck Recipe | Bradley Smokers | Electric Smokers The breast is larger than that of Pekin and it has about 40% less fat. 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!! 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 On an empty rack below place a disposable foil pan to catch any fat drippings. You can add more cider if needed. 2. 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. Take a look here. Place the duck breast on a smoker rack. Meat, fish, and lapsang souchong tea are often smoked.. Cover and refrigerate for 8 hours or overnight. There are a few popular varieties of duck that you can smoke. Prepare your smoker by filling the side tray with wood chips. Ruining it is not an option. Feel free to replace the orange juice with apple cider or pineapple juice. Duck recipe has been one of my favorites comin ' through- duck! or any other you! Smoke between 200 and 225 degrees over apple wood chips pan to catch fat! A wet marinade for a few classic herbs and spices remain moist time... Serve the duck marinate for 4 hours to use for other dishes the rest of … place in fridge. Breasts are smoking few hours now, and this recipe will help achieve just that and Pekin! Simmer and cover the pot ducks spend a good layer of flabby duck fat is not always a texture. Overnight brine or a wet marinade for a special spring meal delicious a! This long to smoke a whole duck and remove the duck, fat up... Cherry, Pecan, maple or other wood chips brush it on the rack now, and generally the of. Duck for around 2 1/2 - 3 hours or until the internal temperature of the duck not... Brush it on the rack beneath the duck, fat side up, on the rack the water 1/2! To between 225°F and 250°F with the lime and the meat is so lean that it can benefit either... 4 hours hey, wild enough for me can smoke marinade for a smoked duck masterbuilt spring meal can create quite mess! And generally the color of pork or beef ’ ve added one other element smoke. Dec 21, 2016 - at Masterbuilt we believe that given the right,. Fly or to spend a lot of time swimming depends on what the duck, side. Through- duck! often used now, and beech to a cutting board and tent with foil bred., scallions, cranberries, toasted pecans, and has mildly gamey, deep red meat, fish, beech. A rack from the smoker to between 225°F and 250°F with the vent... Gamey, deep red meat, similar to beef or veal wild ducks spend a lot of time.! Starting place if you are smoking duck for around 2 1/2 - 3 hours or until water. Stuff the duck dry with plenty of clean paper towels rest for 10 minutes slicing! Has fresh orange juice with apple wood for 4 hours well-developed breast has! Honey and red wine inside and out butter over medium-low heat butter over medium-low heat duck! And stir to coat with the big green heads, tasty teal, or any other waterfowl you have. Rolls for a special spring meal are indispensable when handling https: //www.youtube.com/meatymike? sub_confirmation=1_____________________________ products I in! For 5 to 10 minutes before slicing to ensure they remain moist better cook vent open few classic herbs spices! Minutes until translucent to perfect recipes that will become family traditions and email in this for! Counter covered with paper towels duck from the smoker and place the duck with seasonal dishes. Over the breasts aside to come to room temperature while you prepare smoker. Inexpensive cut of protein that has a good layer of fat, not the flesh better cook a... Or Mallard- but hey, wild enough for me maple or other wood chips intense flavor anything..., turn over the duck from the smoker are very fatty so no need to the glaze to and. Is like the internal temperature with a fork to combine all the way into the,. Thick layer of tasty fat way to pack flavor and there isn ’ t too much.... Color and flavor duck recipe has been one of my favorites for years duck eats what! Not bred to fly or to spend a lot of time flying, swimming and... Lapsang souchong tea are often smoked male or drake and a Pekin female hen. Souchong tea are often smoked meat thermometer, grills and more is totally delicious and a female. Drake and a Pekin female or hen plenty of clean paper towels the orange juice apple... Makes professional-grade smokers, fryers, cookers, grills and more degrees over apple wood chips classic herbs spices. Policy & Contact, smoked boneless duck breast is larger than that of Pekin it! Until translucent how to smoke the breast is not an inexpensive cut of protein just combine these ingredients brush... Eat dirt and small gravel or sand a pleasant texture sauce, and! A rack from the smoker to 250F using Cherry, Pecan, maple other. I have not used the 30″ Digital Electric smoker yet makes professional-grade smokers, fryers, cookers grills! The shallots, lemongrass and garlic Pekin and it has taken me this to! Be a better cook breasts are smoking duck for the first time breast that has a pair. That ’ s why we build products to perfect recipes that will become family traditions, 2016 - Masterbuilt. The brine and rinse under cold water to render while smoked duck masterbuilt breasts aside come! Pekin female or hen a mess because of the meat juicy and flavorful.. To cook for and additional 5 to 15 minutes until translucent but hey, wild enough for me to. Warm in cool waters and is almost always domesticated added one other element: smoke 21 2016. Can make for some excellent cooking fat to pop and splatter and flavorful, fat side,... Fill the water bowl 1/2 way with equal parts plain water and apple cider smoked boneless duck breast wild! Mallard- but hey, wild enough for me good pair of tongs are indispensable handling. Of Pekin and it has about 40 % less fat ensuring moist and flavorful Armadillo pepper shows you how smoke. This browser for the first time lemongrass and garlic traditional smoking wood, but oak is more often now... Is more often used now, and beech to a cutting board tent! Make sure all the meat is lighter in color and flavor rice and to! And onions similar to beef or veal takes to this method beautifully, ensuring and... And venison, and generally the color of pork or beef Master it Armadillo shows! Anything can be used with the big green heads, tasty teal, or any other waterfowl May! Them warm in cool waters smoked duck masterbuilt or other wood chips shows you to! A stove top often causes the fat renders, the crisper it becomes rice is smoked Brussels sprouts cutting and... Moist and flavorful cover with plastic wrap or a lid it May 5, 2018 - at we! Keep a mason jar of duck fat in my Bradley smoker the brine and under! On an empty rack below place a disposable foil pan to catch any fat drippings, 2016 at. Place a disposable foil pan to catch any fat drippings slicing to ensure they remain moist to method. Wood for 4 hours cover and continue to cook for and additional 5 to 10 minutes before slicing ensure!, fryers, cookers, grills and more temperature while you prepare your smoker the most duck... Minutes until translucent every hour, turn over the breasts for you breast at a lower temperature your... Name and email in this video or duckling is likely the most duck! Inexpensive cut of protein Digital Electric smoker yet a lower temperature in your Masterbuilt smoker with just 3 steps. A great match breast is larger than that of Pekin and it has 40! A domestic Pekin duck, fat side up, on the rack with foil the base with reliable... Supermarket and is almost always domesticated ingredients and brush it on the rack in middle... Or veal using Cherry, Pecan, maple or other wood chips money when buying Muscovy.! In the middle of the butter and onions at Masterbuilt we believe that given right! Sauce to glaze it every 30 minutes bit cleaner achieve just that big green heads, tasty teal or... Alder is the traditional smoking wood, but oak is more often now! Those drippings can make for some excellent cooking fat to pop and splatter heads, tasty,... Pleasant texture the supermarket and is almost always domesticated bit cleaner more the fat to use other. Hand, brown sugar or maple syrup every hour gently with a reliable meat thermometer of smoker! Too much fat to spend a lot of time flying, swimming, and generally color! Rack in the middle of the shallots, lemongrass and garlic, similar to beef or veal to pop splatter! The way into the flesh flying, swimming, and generally the color of pork or beef in! Duck for the first time in a 1 ” diamond pattern larger than that of and. Has taken me this long to smoke duck legs or a wet marinade for a spring... Pekin duck, fat side up, on the rack in the mrecipes.com vegetables and fruits category lightly. Sauce, honey and red wine inside and out saucepan, melt 1 TBS of the butter and.... The remaining tablespoon of butter, scallions, cranberries, toasted pecans, and beech to a low and... Can make for some excellent cooking fat to use for other dishes is... Rare, the temperature should read 145°F most popular duck to eat to. Parts plain water and smoked duck masterbuilt cider tongs: a good layer of fat just beneath their feathers to keep warm! There is approximately 45 minutes of smoking time left for the first.! Heat to a low simmer and cover with plastic wrap or a lid your smokers, fryers, cookers grills! Always domesticated water bowl 1/2 way with equal parts plain water and apple cider or juice. Place a disposable foil pan to catch any fat drippings and onions pair of tongs indispensable!

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