Jul 09 2026
Restaurants›Klein / Harris›Maple Cured Smoked Duck Recipe

Maple Cured Smoked Duck Recipe

Inspired by Klein / Harris
Time3h
Serves4

carrot apple purée, pickled banana pepper, seared cabbage

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Ingredients

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Duck Cure

Carrot Apple Purée

Pickled Banana Pepper

Seared Cabbage

Method

Duck Preparation

  1. 1

    Curing the Duck

    In a bowl, mix the maple syrup, kosher salt, crushed black peppercorns, and fresh thyme. Rub this mixture over the duck breasts and place them in a resealable bag. Refrigerate for 24 hours.

  2. 2

    Smoking the Duck

    After curing, rinse the duck breasts under cold water and pat dry. Smoke them in a smoker at 225°F (107°C) for about 2 hours or until they reach an internal temperature of 135°F (57°C).

Carrot Apple Purée

  1. 3

    Cooking the Veggies

    In a saucepan, combine the chopped carrots, apples, butter, salt, and water. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.

  2. 4

    Blending

    Transfer the mixture to a blender and purée until smooth. Adjust seasoning as needed.

Pickling the Banana Peppers

  1. 5

    Making the Pickle Brine

    In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil until sugar dissolves.

  2. 6

    Pickling

    Place sliced banana peppers in a clean jar and pour the hot brine over them. Seal and let sit at room temperature for at least 1 hour before serving.

Seared Cabbage

  1. 7

    Searing the Cabbage

    In a skillet, heat olive oil over medium-high heat. Add sliced cabbage, season with salt and pepper, and sauté until it is caramelized and tender, about 10 minutes.

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