At a glance
Score the skin, dry brine the breasts and smoke them skin side up at 225°F until the center reaches 120°F to 125°F. Then render and crisp the skin in a cast iron pan for 5 to 8 minutes. Most cooks serve duck breast pink at 130°F to 135°F. The USDA lists 165°F for all poultry, so choose the doneness you are comfortable with.
Duck breast is rich, deep red and almost steak like, with a thick cap of fat that turns crisp and golden when it is rendered well. A short spell in the smoker adds a gentle smoky flavor that suits duck perfectly, and a skin side sear at the end gives you the best of both worlds: smoke and crackling skin.
Scoring and dry brining
Scoring the skin helps the fat render out and lets the salt penetrate. Cut through the skin and fat in a tight crosshatch, but stop before you reach the meat. Salting it and leaving it uncovered in the fridge dries the skin, which is the key to getting it crisp.
Doneness and food safety
In restaurants, duck breast is almost always served pink, around 130°F to 135°F. Cooked well done, it turns gray, firm and livery. The USDA recommends 165°F for all poultry, including duck. Choose the doneness you are comfortable with. The same choice applies to our smoked goose breast. Duck legs are different and need long cooking, as in our smoked duck legs.
Recipe
Smoked Duck Breast
- Prep
- 15 min
- Cook
- 1 hr
- Rest
- 5 min
- Total
- 1 hr 20 min plus 4 to 24 hours dry brining
- Makes
- 4 servings
- Smoker 225°F (107°C)
- Pull at 120°F to 125°F (49°C to 52°C), then sear skin side down
- Most cooks serve it at 130°F to 135°F (54°C to 57°C); USDA lists 165°F (74°C) for all poultry
Ingredients
Duck
- 2 large duck breasts (Moulard or Pekin), about 2 lb (900 g) total, skin on
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp ground coriander
- 1/2 tsp dried thyme
Quick cherry sauce
- 1 cup (150 g) pitted cherries, fresh or frozen
- 1/4 cup (60 ml) red wine or port
- 1 tbsp honey
- 1 tsp balsamic vinegar
- 1 tbsp cold butter
- Pinch of salt
Equipment
- Smoker
- Sharp knife
- Cast iron pan
- Instant read thermometer
Method
- Score the duck skin in a crosshatch pattern about 1/4 inch (6 mm) apart, cutting through the fat but not into the meat.
- Season all over with the salt and refrigerate uncovered for 4 to 24 hours.
- Heat the smoker to 225°F (107°C) with cherry, apple or pecan.
- Season the breasts with the pepper, coriander and thyme and smoke them skin side up for 45 to 60 minutes, until the center reaches 120°F to 125°F (49°C to 52°C).
- Place the breasts skin side down in a cold cast iron pan and set it over medium heat. Cook for 5 to 8 minutes, pouring off the fat as it renders, until the skin is deep golden and crisp.
- Flip and cook for 30 to 60 seconds on the meat side, then rest for 5 minutes.
- For the sauce, simmer the cherries, wine, honey and vinegar for 5 to 8 minutes until syrupy, then stir in the butter and salt.
- Slice the duck thinly and serve with the cherry sauce.
Notes
- Save the rendered duck fat. It is excellent for roasting potatoes.
- For duck cooked to 165°F, smoke it to about 155°F and let the sear and rest carry it the rest of the way. It will be firmer and less pink.
Serving ideas
- Sliced with cherry sauce and potatoes roasted in the duck fat.
- Over a salad with oranges, walnuts and bitter leaves.
- Chilled and sliced thin for a charcuterie board, alongside smoked figs.
Frequently asked questions
How long does it take to smoke duck breast?
About 45 to 60 minutes at 225°F to reach 120°F to 125°F, plus 5 to 8 minutes to crisp the skin.
Why is my duck skin rubbery?
The fat was not rendered. Finish the breasts skin side down in a pan over medium heat until the skin is thin and crisp.
What wood is best for duck?
Fruit woods such as cherry and apple, or pecan. They complement the rich meat without overpowering it.
Sources: USDA safe minimum internal temperatures.