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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Preheat your smoker to 225°F (107°C). Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt, black pepper, smoked paprika, and brown sugar.
- 2
Smoke the Duck
Place the duck breast on the smoker grates, skin side up. Add apple wood chips to the smoker box. Smoke for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- 3
Rest the Duck
Once smoked, remove the duck from the smoker and let it rest for 10 minutes before cutting into bite-sized pieces.
- 4
Prepare the Duck Jus
In a small saucepan, heat the duck stock or jus over medium heat. Simmer for about 5-10 minutes until slightly reduced and flavorful.
- 5
Serve
Serve the smoked duck burnt ends drizzled with the reduced duck jus.