Smoked Duck
Ingredients
- 2 whole duck breasts (12-14 oz each), skin scored in crosshatch pattern
- 3 tbsp smoked paprika
- 2 tbsp dark brown sugar
- 1 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp fresh thyme leaves
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 cups oak and hickory wood chips, soaked 30 minutes
- 2 tbsp duck fat or neutral oil
Instructions
- Pat duck breasts completely dry with paper towels. Combine smoked paprika, brown sugar, salt, pepper, garlic powder, onion powder, cayenne, and thyme in a bowl. Rub mixture evenly over both sides of duck, paying particular attention to the scored skin. Let sit at room temperature for 20 minutes.
- Prepare smoker for indirect heat at 275°F. Add soaked wood chips to coals or smoker box. Place drip pan filled with 1 cup water below grate to catch fat and maintain moisture.
- Place duck breasts skin-side up on grate, away from direct heat. Smoke for 60-70 minutes until internal temperature reaches 135°F at the thickest part of breast (medium-rare). Duck will render significant fat; monitor drip pan and empty if needed halfway through.
- Remove duck from smoker and let rest for 8-10 minutes tented loosely with foil. Meanwhile, whisk together apple cider vinegar and Worcestershire sauce in a small bowl for finishing.
- While resting, heat 2 tbsp duck fat in a cast-iron skillet over high heat until smoking. Sear duck skin-side down for 2-3 minutes until skin crisps to deep mahogany color, basting the meat side with rendered fat.
- Brush rested, seared duck with apple cider vinegar-Worcestershire mixture. Slice against the grain into ¼-inch strips. Serve immediately with accumulated pan juices drizzled over top.
Inspired by Michael O'Halloran’s winning smoked duck. This is a plausible recreation, not the chef’s original recipe.