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Smoking Duck Breast Recipe

Smoking is a process that adds flavor and moisture to meat, poultry, and even fish.

Smoking is one of the oldest methods of food preservation.

It works by exposing food to smoke inside a sealed chamber that contains the food and heat.

The smoke produces a flavor that some people refer to as “barbecue” or “BBQ.”

There are many different ways to smoke food.

This article will go over a few different kinds of smoked duck breast recipes.

What are the ingredients needed for a smoked duck breast recipe ?

There are a few different ingredients that are essential in smoking duck breast.

The most important of the ingredients is the smoke.

In order to smoke the duck breast, you must first find a way to use smoke to add flavor and moisture.

There are several different types of smoke available and each has been developed for a specific purpose of smoking.

You will have to experiment with all of these types of smoke to see which one works best for your type of food.

Here is what you will need:

  • Barbecue rub or barbecue sauce
  • Duck breast
  • Refrigerated apple juice or apple cider vinegar
  • Wood chips (if using hardwood) or pellets (if using charcoal)

Barbecue sauce is a flavorful condiment that can be used on just about anything.

It is typically very sweet, but contains some dry seasonings.

The sauce can also be used as a marinade.

Barbecue rubs are typically flavored with salt and other spices, while barbecue sauces are usually sweeter and contain additional ingredient such as brown sugar, mustard, onions, garlic and pepper.

What type of smoker is best for smoking duck breast ?

To successfully smoke a duck breast, you will need to use a wood-fired smoker.

This type of smoker is considered a “closed” smoker because it doesn’t have the vents in the back.

The meat is smoked by being heated over a fire that is contained in the smoker.

The temperature of the fire needs to be monitored closely so that it won’t burn the food.

Most smokers come with several different types of grills.

It’s fine to use any grill medium heat setting and set your smoker to a higher heat, around 225°F (110°C).

If you don’t have a wood-fired smoker, you can still make smoked duck breast.

Follow all steps but don’t add smoking chips or wood chunks to your smoker; instead, just leave the grate on your grill open so that air can circulate through it.

How long does it take to smoke a duck breast ?

Duck breasts are a popular smoked food item.

But , how long does it take to smoke a duck breast ?

If you want to learn how to smoke duck breast, this article will show you how to make a batch of smoked duck breast in as little as six hours.

What type of wood chips should be used for smoking duck breast ?

You can use a variety of different kinds of wood chips for smoking.

The type of fire you have available determines what kind of wood chips you should use.

What temperature should the smoker be set to when smoking duck breast ?

The smoking process needs to be started before the food reaches an internal temperature of 160 degrees Fahrenheit (71.1 Celsius) .

This will ensure that it doesn’t become overcooked and dry out.

A temperature of 160 degrees Fahrenheit is right at the boiling point, but not hot enough to cook the meat.

A smoker should be set around 170 degrees Fahrenheit (or 77C) , which will smoke your duck breast and prevent it from getting overcooked.

Is it necessary to brine a duck breast before smoking ?

This is a common question asked by people who want to try their hand at smoking meat.

Brining a duck breast simply means soaking it in a seasoned liquid.

This liquid can be water, beer , or even drawn off from the body of a turkey.

The purpose of the brine is to add moisture and tenderize the meat.

Brining a duck breast is not necessary for making an amazing smoked duck breast, but it will add flavor to it.

Brining is an old-fashioned method of preserving meat that was developed in the 18th century.

Modern methods of smoking meat are more effective , but they don’t taste quite as good as brining.

What herbs and spices should be used to season a smoked duck breast ?

Like other smoked meats, the flavor of smoked duck breast is dependent on the type of wood that you smoke it with.

When you make smoked chicken, pork ribs, or any other meat, you can use your favorite wood .

When smoking duck breast, however, you’re going to want to take a different approach.

Foam boxes are used to produce large quantities of smoke.

They are used in large commercial smokehouses and will provide you with large amounts of smoke during the cooking process.

When smoking duck breast, you want to focus on using a combination of small amounts of applewood and pecan wood for a mild smoky flavor.

Small amounts of maple and hickory will give a slightly more intense smoke flavor than applewood or pecan.

Hickory can also be substituted for mesquite, which produces a more intense smoke flavor that is reminiscent of barbecue.

How can you tell when a duck breast is properly cooked ?

The best way to tell if a duck breast is properly cooked is through an instant-read thermometer.

This way you can get an accurate reading of the internal temperature of your duck breast, and know when it’s done.

To use a thermometer to check the internal temperature of your duck breast, take the thermometer and insert it into your duck breast at its thickest point.

This will be located where the leg joins the breast.

Insert the thermometer about 1 inch (2.5 centimeters) into your duck breast.

This should be easy to do since it will still be in its packaging.

Are there any special techniques for making smoked duck breast ?

This smoked duck breast recipe is an incredibly flavorful and succulent dish.

The duck is marinated in a mix of herbs , spices, and seasonings, then cooked over a smoky fire to give it a unique and delicious flavor.

The result is a juicy and tender duck that you won’t be able to resist.

There are two steps to smoking your duck breast.

In the first step, you marinate the duck breasts with the herbs, spices, and seasonings.

Once they’re done marinating, they’re placed in a smoker of some kind.

The smoker will allow the meat to cook both inside and out while it smokes.

When the meat reaches your desired doneness level (about 145 degrees F or 63 degrees C) , it’s pulled from the smoker and served.

What is the best way to serve a smoked duck breast ?

Smoking a duck breast is like cooking any other piece of meat.

There are two main ways to serve smoked duck breast: roasted and smoked uncooked.

Both are delicious , but they have their advantages when it comes to serving them.

Roasted and smoked uncooked

The simplest way to eat a smoked duck breast is to slice it open and serve the meat right out of the duck.

It’s a great way to serve a whole duck .

For this recipe, we’ll first prepare the duck breast.

We’ll marinate the duck breast for 24 hours in a mix of herbs , spices, and seasonings.

Then we’ll cook the duck breast over an open flame, resulting in a smoky flavor that you will love.

Smoking Duck Breast Recipe

Smoking is a process that adds flavor and moisture to meat, poultry, and even fish. Smoking is one of the oldest methods of food preservation.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Course: Dinner
Cuisine: American
Keyword: Smoking Duck Breast Recipe
Servings: 2
Calories: 383kcal


  • 2 boneless duck breast halves skin on
  • 2 tablespoons kosher salt
  • 2 teaspoons cracked black pepper
  • 3 tablespoons maple syrup
  • 2 teaspoons maple syrup
  • maple wood chips


  • Salt and pepper the duck breasts on all sides. Put on a shallow dish, then drizzle 3 tablespoons of maple syrup over it. For 12 to 24 hours, marinate covered in the refrigerator.
  • Using maple wood chips, preheat an electric smoker to 225 degrees F (110 degrees C) in accordance with the manufacturer’s instructions.
  • Rinse the marinated duck breasts carefully after removing them. Utilize paper towels to dry. Make shallow cross-hatch marks in the skin of the duck breast with a sharp knife; avoid going through to the meat. Use two teaspoons of maple syrup to glaze.
  • Duck breasts should be placed skin-side up on the smoker’s grill rack. Suspend a drip pan there. Duck breasts should be smoked for 3 to 4 hours at 225 degrees Fahrenheit (110 degrees Celsius), adding extra maple wood chips as needed to maintain a consistent smoke (70 degrees C). Slice once cooled to room temperature. Keep chilled until you’re ready to serve.



Calories: 383kcal | Carbohydrates: 26g | Protein: 45g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 174mg | Sodium: 7109mg | Potassium: 717mg | Fiber: 1g | Sugar: 22g | Vitamin A: 131IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 10mg
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