Brush the duck with the sauce to glaze it every 30 minutes. Prepare your smoker by filling the side tray with apple wood chips. The difference depends on what the duck eats and what the climate is like. New Zealand has amazing game meats including duck and venison, and our new smoker recipes will help you smoke them to perfection. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. Remove the duck breasts to a cutting board and tent with foil. Remove the duck from the brine and rinse under cold water. That’s why we build products to perfect recipes that will become family traditions. Pat the duck dry with plenty of clean paper towels. Feel free to replace the orange juice with apple cider or pineapple juice. While most recipes for smoked duck breast do not call for scoring the layer of fat, these do. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 … This assists in digestion. https://www.masterbuiltsmokers.com.au/recipes/category/smoked-game That’s why we build products to perfect recipes that will become family traditions. At Masterbuilt we believe that given the right tools, anything can be mastered. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. It should be slightly chewy with much of it blossomed, or opened up. Stir well to dissolve all of the salt. Double quantities for 4 breast portions. Let's get to it._____________________________ Don't forget to SUBSCRIBE and ring the bell !! Slice and serve the duck with seasonal side dishes. Baste the ducks with the maple syrup every hour. All varieties of ducks tend to eat dirt and small gravel or sand. Duck takes to this method beautifully, ensuring moist and flavorful meat. Fill the water bowl 1/2 way with equal parts plain water and apple cider. Your email address will not be published. Place the drained rice in a bowl. Every hour, turn over the breasts to make sure all the meat is well marinated. Serve cool or at room temperature as … You can add more cider if needed. 4. If you want to, you can place a drip pan underneath your … The flavor of smoke pairs well with waterfowl. Place in the fridge and let the duck marinate for 4 hours. A good way around this is to smoke the breast at a lower temperature in your Masterbuilt Smoker. 1. Serve warm with your sliced duck breast. Next poke holes into the skin, this will help release the fat and make the skin nice and crispy. In a medium saucepan, melt 1 TBS of the butter over medium-low heat. Just lightly score the fat into 1” slices in a diamond pattern without cutting all the way into the flesh. Allow them to rest for 10 minutes before slicing to ensure they remain moist. Domesticated or farmed ducks are often raised on leafy greens, cut weeds and grass, fresh peas, corn kernels, wheat, soy, and alfalfa. A natural, omnivorous diet for wild ducks can include small fish, snails, worms, aquatic plants, insects, grasses, seeds, and berries. Smoke between 200 and 225 degrees over apple wood for 4 hours. ! They tend to have a thick protective layer of fat just beneath their feathers to keep them warm in cool waters. Lower the heat to a low simmer and cover the pot. You can find the recipe in the mrecipes.com vegetables and fruits category. 3. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In a medium bowl, whisk together the citrus juice, wine, salt, honey, soy sauce, paprika, garlic, thyme, and pepper. Total time:2 hour 40 min – Prep time:10 min + overnight for curing – Smoke time:2 hour 30 min – Serves:4 people Author: Nick. https://www.copymethat.com/r/XWZSVeO/smoked-duck-masterbuilt Take a rack from the smoker and place the duck, fat side up, on the rack. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. It can be used with the big green heads, tasty teal, or any other waterfowl you may have on hand. 6. Now you just need to the glaze to set and the duck to come up another 10 degrees. Smoked Duck Recipe Directions Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Submerge the breasts in the brine to cover. You can add more cider if needed. Muscovy duck is thin-skinned, lower in fat, and has mildly gamey, deep red meat, similar to beef or veal. I always keep a mason jar of duck fat in my refrigerator to add some intense flavor to anything sautéing. Place the duck in the smoker. 4. The marinated duck breast recipe imparts a lot of different flavors and the ingredients can be switched up depending on what you have on hand. That’s why we build products to perfect recipes that will become family traditions. 2 boneless duck breasts, approximately 2 pounds, 3-1/2 cups low-sodium chicken or vegetable broth, 3 TBS toasted, unsalted, coarsely chopped pecans, 1 finely chopped scallion, white and green parts. This smoked duck recipe will provide you with crispy skin and meat so moist it practically falls off the bone. Ok, so this is a domestic Pekin duck, not a wild Muscovy or Mallard- but hey, wild enough for me! Long Island duck or duckling is likely the most popular duck to eat. Taste for salt and add a pinch or so if needed. The breed is a cross between a Muscovy male or drake and a Pekin female or hen. These recipes are for 2 duck breasts. Follow this with the lime and the rest of … LET’S Master It Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Boneless Duck Breast 2 Ways Recipe. Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. Placing a disposable pan on the rack beneath the duck will catch the fat drippings and keep the smoker a bit cleaner. 2. 1. Place the duck in a glass baking dish. Cover and refrigerate for 8 hours or overnight. Each has a unique texture and flavor. You do get more meat for your money when buying Muscovy duck. Amazing photos & simple steps here. Set the smoker to … A thick layer of flabby duck fat is not always a pleasant texture. Cooking on a stove top often causes the fat to pop and splatter. Fluff gently with a fork to combine all the ingredients well. I use this platform for all of my music:https://soundstripe.com?fpr=meatymike_______________________________ DM for collabs or just because you like my face:meatymike20@gmail.com_____________________________INSTRUCTIONS:-Thaw duck in fridge-Remove giblets, rinse with water, pat dry, put back in fridge uncovered overnight-Poke holes throughout the skin (not the meat) on the top and underside of the duck-Sprinkle on your spices inside and out- going with equal parts salt, pepper, garlic powder, brown sugar-Stuff your duck with half an onion, half a plum, and half an orange -Brush on an equal parts honey and soy sauce all over your duck- this will help brown and crisp the skin-Put in the fridge for an hour or longer- up to overnight if preferred- or you can put in your smoker as is-Get your smoker up to 275f-Add in your choice of wood- I'm going with cherry-Put your duck in breast up or down (I like doing breast down for duck to let all of the fat run through the breast)-Add a pan under your duck to catch all that delicious fat- makes for some good cookin'!-Smoke for about 2.5hrs or until your internal temp reaches the 155f-157f range-Brush with your choice of glaze- I mixed together store bought orange sauce, some orange zest, a crushed up plum, and a splash of balsamic vinegar-Put duck back in smoker until your internal temp reaches 165f (this is my personal preference, you can get away with pulling it in the 155f range as your final internal temp if you so please, just brush on your glaze around 145f-147f internal)-EAT!! Smoked Duck is totally delicious and a foolproof way to pack flavor and moisture into your fresh duck. Those drippings can make for some excellent cooking fat to use for other dishes. Smoked Boneless Duck Breast 2 Ways ... - Masterbuilt Recipes Take a look here. 3. So this next step is crucial. Prepare your smoker by filling the side tray with apple wood chips. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. Stuff the duck with half of the shallots, lemongrass and garlic. Stir well to dissolve all of the salt. Place the rack in the middle of the smoker. at the lowest possible temperature for your smoker. May 5, 2018 - At Masterbuilt we believe that given the right tools, anything can be mastered. Enjoy some of the best new recipes in Australia to prepare on your electric, gas or charcoal smoker: meats, seafood, vegetables, desserts & snacks. However, it can create quite a mess because of the fat cap that is essential for keeping the meat juicy and flavorful. Masterbuilt makes professional-grade smokers, fryers, cookers, grills and more. Duck breast is not an inexpensive cut of protein. Serve with mashed potatoes, a spinach salad or simple dinner rolls for a special spring meal. 7. Wild ducks spend a good amount of time flying, swimming, and foraging. Add the rice and stir to coat with the butter and onions. Total time: 1 hour 20 min – Prep time: 10 min – Cook time: 1 hour 10 min – Serves: 4 people. 3. Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. Here, we’ve added one other element: smoke. Some recipe ideas are included below. 2. That’s why we build products to perfect recipes that will become family traditions. 1/4 cup (2 oz./60 g.) kosher salt Submerge the breasts in the brine to cover. Discard the brine. On an empty rack below place a disposable foil pan to catch any fat drippings. It is often roasted whole. LET’S Master It The brined recipe is fairly straight forward and not terribly difficult. Jul 3, 2017 - At Masterbuilt we believe that given the right tools, anything can be mastered. For medium rare, the temperature should read 145°F. Rich duck and tart-sweet fruit are always a great match. Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. Cider Brined, Apple Smoked Duck Breast. We have all the thermal secrets you need for smoked duck success. Best Smoked Duck Recipe | Bradley Smokers | Electric Smokers Total time: 2 hour 40 min – Prep time: 10 min – Smoke time: 2 hour 30 min – Serves: 4 people. Pour the broth in and bring to a boil over high heat. As an Amazon Associate I earn from qualifying purchases.-Masterbuilt 130|P Electric Smoker: https://amzn.to/2W529OG-Rada Butcher Knife: https://amzn.to/3fRrMKF-Masterbuilt Side Smoker Attachment: https://amzn.to/2ZNI3ef-Western BBQ Wood Chips: https://amzn.to/2O8ulf8_____________________________ Follow me on social media:-Facebook: https://www.facebook.com/meatymike20-Instagram: https://Instagram.com/meatymike20_______________________________ Follow the link below for a 10% discount when you you sign up for Soundstripe! Their muscle mass is softer and the meat is lighter in color and flavor. Your meat purveyor can cut a whole duck and remove the breasts for you. Smoke the duck for around three hours (using your chosen wood!) That is a good starting place if you are smoking duck for the first time. It is harvested young while the flesh is still mild in flavor and there isn’t too much fat. If it is still crunchy, cover and continue to cook for and additional 5 to 15 minutes until the rice is tender. Prepare your smoker by filling the side tray with wood chips. This particular marinade has fresh orange juice as the base with a few classic herbs and spices. If you don’t have honey on hand, brown sugar or maple syrup is fine. 2018-jul-22 - At Masterbuilt we believe that given the right tools, anything can be mastered. Alternatively, you can prick the fat several times with a sharp fork. Domesticated ducks are not bred to fly or to spend a lot of time swimming. Take a rack from the smoker and place the duck, fat side up, on the rack. The Moulard variety of duck is a personal favorite. Set the breasts aside to come to room temperature while you prepare your smoker. Pat the duck dry with plenty of clean paper towels. On an empty rack below place a disposable foil pan to catch any fat drippings. Just combine these ingredients and brush it on the duck. The breast is larger than that of Pekin and it has about 40% less fat. On an empty rack below place a disposable foil pan to catch any fat drippings. This really helps the fat to render while the breasts are smoking. Place this in the refrigerator for 4 hours. It will often be labeled Magret Duck Breast. Slice and serve the duck with seasonal side dishes. !https://www.youtube.com/meatymike?sub_confirmation=1_____________________________ Products I used in this video! Tongs: A good pair of tongs are indispensable when handling The same will happen in a conventional oven. Preheat the smoker to between 225°F and 250°F with the top vent open. The recipes here are just for boneless breasts. A thick layer of flabby duck fat is not always a pleasant texture. I have often thought of smoking a whole duck ever since I got my Bradley in the spring of 2011, but it wasn’t until this past week that I actually did it. That is a good starting place if you are smoking duck for the first time. Pekins are very fatty so no need to brine. LET’S Master It Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Cover and refrigerate for 8 hours or overnight. Master it. Fire up your smokers, got one of my favorites comin' through- DUCK!! Discard the brine. For the backyard griller or on-the-go meat master. Their muscle is dense, lean, and generally the color of pork or beef. There are a few popular varieties of duck that you can smoke. It is a fairly large bird with a well-developed breast that has a good layer of tasty fat. Smoked Duck Breasts with Cherry Compote . Fill the water bowl 1/2 way with equal parts plain water and apple cider. Take a rack from the smoker and place it on a counter covered with paper towels to catch drips. Add the remaining tablespoon of butter, scallions, cranberries, toasted pecans, and pepper. Check the rice at 45 minutes. Allow them to rest for 10 minutes before slicing to ensure they remain moist. Using a sharp skewer, pinch the skin of the breast of the duck and pierce all along the surface of the breast, without piercing the meat underneath. Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. Pour the marinade over the duck and cover with plastic wrap or a lid. It also has some honey. Take a rack from the smoker and place the duck, fat side up, on the rack. Smoked Duck Glaze – 1 TBSP Honey – 1 TBSP Molasses – 2 TBSP Orange Juice – 1 TBSP Balsamic Vinegar – Zest of one orange – Pinch of salt and pepper. Remove the duck breasts to a cutting board and tent with foil. Ruining it is not an option. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. The recipes here are just for boneless breasts. LET’S Master It Some recipe ideas are included below. Since duck is a water fowl is makes sense that the meat may taste a little like the saltwater or freshwater habitats they live in. 3. This smoked duck recipe has been one of my favorites for years. It is easy to find in the supermarket and is almost always domesticated. 5. Dec 21, 2016 - At Masterbuilt we believe that given the right tools, anything can be mastered. Question: smoking different (turkey, ham, chicken, etc) items at the same time; different cooking times and opening and closing the door. Set the breasts aside to come to room temperature while you prepare your smoker. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Save my name and email in this browser for the next time I comment. Set this aside to drain. Your email address will not be published. 2. I love duck and I am unsure as to why it has taken me this long to smoke one in my Bradley Smoker. Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. It just takes some time. In a container large enough to hold the brine and duck breasts, combine the cider, water, salt, pepper, garlic, and bay leaf. The duck breast meat is so lean that it can benefit from either an overnight brine or a wet marinade for a few hours. Remove the duck from the brine and rinse under cold water. Place the duck breast on a smoker rack. Required fields are marked *. Armadillo Pepper shows you how to smoke a whole chicken in the Masterbuilt Smoker with just 3 easy steps. 1. For medium rare, the temperature should read 145°F. Perfectly cook chicken, ribs, poultry and veggies. Set the breasts aside to come to room temperature while you prepare your smoker. Fill the water bowl 1/2 way. 4. Rinse the rice in a strainer under cool running water until the water runs clear. LET’S Master It That’s why we build products to perfect recipes that will become family traditions. Meat, fish, and lapsang souchong tea are often smoked.. Another good side dish for duck breast and wild rice is smoked Brussels sprouts. This post is especially handy for all those duck hunters out there who are looking for a delicious way to smoke your hard-earned catch as it works on both wild or domesticated duck. In a container large enough to hold the brine and duck breasts, combine the cider, water, salt, pepper, garlic, and bay leaf. Learn how to make Smoked Duck. I have not used the 30″ Digital Electric Smoker yet. Drain off all the excess broth from the pot. Preheat the smoker to between 225°F and 250°F with the top vent open. It is absolutely possible to smoke duck legs or a whole duck. Duck breast is not difficult to prepare. You can use the top rack of the smoker so that the sprouts are above the duck and don’t catch any raw drippings. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. You can almost always find the boneless breast portions pre-packaged at the market. Add the onion and sauté for 5 to 10 minutes until translucent. Smoked DUCK on the Masterbuilt | How to Smoke Duck - YouTube The key to a good smoked duck is that crispy skin, and this recipe will help achieve just that! Grilling over an open flame almost always results in flares of hot fire from the dripping fat as it hits the coals resulting in a charred exterior and often undercooked interior. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. I am new at this. The more the fat renders, the crisper it becomes. Smoke the duck for around 2 1/2 - 3 hours or until the internal temperature of the meat reaches 150F. Place the rack in the middle of the smoker. Place the duck, fat side up, on the rack. Preheat the smoker to between 225°F and 250°F with the top vent open. This is a good choice for smoking. The Moulard variety of duck is a personal favorite. 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