Maple-Smoked Duck Breasts
Place it on a wire rack over a large roasting tin and chill.
Recipe Summary Maple-Smoked Duck Breasts
Delicious smoked ducks breasts with a nice maple flavor. Slice them thin and serve as an appetizer on crackers, if desired.Ingredients | Peking Sauce Duck2 boneless duck breast halves, skin on2 tablespoons kosher salt2 teaspoons cracked black pepper3 tablespoons maple syrup2 teaspoons maple syrupmaple wood chipsDirectionsSeason duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours.Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup.Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.Info | Peking Sauce Duckprep: 10 mins cook: 3 hrs additional: 12 hrs total: 15 hrs 10 mins Servings: 8 Yield: 8 servings
TAG : Maple-Smoked Duck BreastsAppetizers and Snacks,
