Plum Glazed Smoked Duck Breasts Recipe
Most people like duck medium rare, but if you prefer it well done, take them out when the internal temperature reaches 170 degrees. I let the internal temperature get to 170 degrees and it was the juiciest duck I’ve ever eaten.
For the brine:
One quart of apple juice or cider
¼ Cup kosher salt, or 3 Tbs canning salt
1 Bay leaf - crushed
1 Clove of garlic - crushed
½ Tsp peppercorns - cracked
For the glaze:
½ Cup plum jelly
4 Gloves garlic
1 Tbsp fresh ginger
1 Tbsp soy sauce
1 Tbsp fresh ground black pepper
Remove the bone and skin from the duck breast halves. Rinse well.
Mix the brine ingredients, making sure the salt is completely dissolved. This will be enough brine for up to 1 and ½ pounds of duck breast halves. Soak the duck in the brine at least two hours, and overnight if possible (12 hrs maximum).
After brining, give the duck a quick rinse and then pat dry with paper towels. If you would like, coat each breast half with melted bacon grease. I choose not to do this but it would be extra tasty if you did.
Place the duck breasts into your Bradley at 225ºF for approximately two hours, depending on the size of the breast sections. I used a mixture of Alder and Pecan bisquettes.
Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.Shop Now