Maple-Smoked Duck Breasts

 


Maple-Smoked Duck Breasts

Ingredients

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

Directions

Season 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.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Fallow's Fried Corn Ribs

Image
  Fallow's Fried Corn Ribs INGREDIENTS Corn cob 4 Sunflower oil or vegetable, or rapeseed for frying Coriander Small handful, chopped Lime 1 Olive oil 15ml, to drizzle For the seasoning Salted kombu 52g Old bay seasoning 25g Smoked paprika 8g Smoked chilli flakes 6g Maldon salt25g At London restaurant Fallow, chefs Jack Croft and Will Murray put sustainability at the core of everything they do. One of their most popular dishes is fried corn ribs, heavily seasoned with kombu, smoked paprika and salt: watch them make it at the bottom of the page. If you're looking for a meat-free alternative to ribs, try this corns ribs recipe.  Step01 For the kombu seasoning Put your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into the oven and leave to dehydrate until completely dry. Step02 Once dry, let it cool and then place into a ...
Read more

Cellophane Noodles and Herb Salad with Duck

Image
  Cellophane Noodles and Herb Salad with Duck INGREDIENTS Duck 2 breasts, fillets, approx. 300 g each Soy Sauce 2 tbsp Honey 2 tbsp Noodles 200 g, cellophane Limes 4 (2 juiced, the others quartered ) Peanut Oil 2 tbsp Celery 2 stalks, with leaves, cut into 8 cm lengths and sliced with a mandolin, leaves roughly chopped Mint 2 handfuls, leaves picked Thai Basil 2 handfuls, leaves picked Chili Pepper 2 small, red, deseeded and sliced into rings Peanuts 40 g, salted, roughly chopped Basil purple and green to garnish Preparation How to make a tasty Cellophane Noodles and Herb Salad with Duck Heat the oven to 100°C (80°C in a fan oven),gas 1/4. Score a diamond pattern into the duck skin. Whisk the soy sauce with the honey and season with ground black pepper. Brown the duck breasts, skin side down, in a hot pan for approx. 5 minutes. Turn and fry briefly on the other side, then transfer to a wire rack, skin side u...
Read more