Smoked Duck Breast Recipe

Time1h 30m

Serves2

gently smoked over cherry, pan seared with juniper berry glaze

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Ingredients

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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.