Smoked Duck Breast Recipe
Recipe information
Make Smoked Duck Breast in just 1h 30m. gently smoked over cherry, pan seared with juniper berry glaze
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Duck Breasts
Start by scoring the skin of the duck breasts in a crosshatch pattern, making sure not to cut into the meat. Season both sides with salt and pepper.
2. Smoke the Duck
Soak the cherry wood chips in water for about 30 minutes. Prepare a smoker or a grill for indirect heat. Once ready, place the soaked wood chips on the heat source. Add the duck breasts skin-side up and smoke for about 30-40 minutes until they reach an internal temperature of 135°F (57°C).
3. Make the Juniper Berry Glaze
While the duck is smoking, prepare the glaze. In a small saucepan, combine honey, soy sauce, and crushed juniper berries. Simmer on low heat for about 10 minutes until slightly thickened.
4. Sear the Duck Breasts
Heat olive oil in a skillet over medium-high heat. Once hot, add the smoked duck breasts skin-side down and sear for about 5-7 minutes until the skin is crispy. Flip and cook for an additional 3-5 minutes.
5. Finish with the Glaze
During the last minute of cooking, brush the juniper berry glaze over the duck breasts. Remove from heat and let rest for 5 minutes before slicing.
6. Serve
Slice the duck breasts and serve with remaining glaze drizzled over the top.
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