Place in the fridge and let the duck marinate for 4 hours. Set this aside to drain. 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. This particular marinade has fresh orange juice as the base with a few classic herbs and spices. You can add more cider if needed. Remove the duck breasts to a cutting board and tent with foil. Place the duck, fat side up, on the rack. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. 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. Cover and refrigerate for 8 hours or overnight. On an empty rack below place a disposable foil pan to catch any fat drippings. Prepare your smoker by filling the side tray with apple wood chips. at the lowest possible temperature for your smoker. Place the duck in a glass baking dish. Some recipe ideas are included below. The flavor of smoke pairs well with waterfowl. Master it. Now you just need to the glaze to set and the duck to come up another 10 degrees. Serve with mashed potatoes, a spinach salad or simple dinner rolls for a special spring meal. Duck breast is not difficult to prepare. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Set the breasts aside to come to room temperature while you prepare your smoker. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary. That is a good starting place if you are smoking duck for the first time. That is a good starting place if you are smoking duck for the first time. The difference depends on what the duck eats and what the climate is like. 2018-jul-22 - At Masterbuilt we believe that given the right tools, anything can be mastered. Amazing photos & simple steps here. Pat the duck dry with plenty of clean paper towels. Rinse the rice in a strainer under cool running water until the water runs clear. The recipes here are just for boneless breasts. A thick layer of flabby duck fat is not always a pleasant texture. A good way around this is to smoke the breast at a lower temperature in your Masterbuilt Smoker. Smoke between 200 and 225 degrees over apple wood for 4 hours. A natural, omnivorous diet for wild ducks can include small fish, snails, worms, aquatic plants, insects, grasses, seeds, and berries. Muscovy duck is thin-skinned, lower in fat, and has mildly gamey, deep red meat, similar to beef or veal. All varieties of ducks tend to eat dirt and small gravel or sand. I always keep a mason jar of duck fat in my refrigerator to add some intense flavor to anything sautéing. Baste the ducks with the maple syrup every hour. Required fields are marked *. 2. The same will happen in a conventional oven. Armadillo Pepper shows you how to smoke a whole chicken in the Masterbuilt Smoker with just 3 easy steps. New Zealand has amazing game meats including duck and venison, and our new smoker recipes will help you smoke them to perfection. Discard the brine. If you want to, you can place a drip pan underneath your … Total time: 2 hour 40 min – Prep time: 10 min – Smoke time: 2 hour 30 min – Serves: 4 people. Fill the water bowl 1/2 way with equal parts plain water and apple cider. Masterbuilt makes professional-grade smokers, fryers, cookers, grills and more. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 … It should be slightly chewy with much of it blossomed, or opened up. Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. The breed is a cross between a Muscovy male or drake and a Pekin female or hen. The more the fat renders, the crisper it becomes. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. You can almost always find the boneless breast portions pre-packaged at the market. Submerge the breasts in the brine to cover. I have not used the 30″ Digital Electric Smoker yet. Place the sprouts in the smoker when there is approximately 45 minutes of smoking time left for the duck. It is harvested young while the flesh is still mild in flavor and there isn’t too much fat. Wild ducks spend a good amount of time flying, swimming, and foraging. You do get more meat for your money when buying Muscovy duck. 3. Feel free to replace the orange juice with apple cider or pineapple juice. We have all the thermal secrets you need for smoked duck success. Allow them to rest for 10 minutes before slicing to ensure they remain moist. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. Stuff the duck with half of the shallots, lemongrass and garlic. https://www.copymethat.com/r/XWZSVeO/smoked-duck-masterbuilt Serve warm with your sliced duck breast. Just combine these ingredients and brush it on the duck. Set the breasts aside to come to room temperature while you prepare your smoker. So this next step is crucial. Enjoy some of the best new recipes in Australia to prepare on your electric, gas or charcoal smoker: meats, seafood, vegetables, desserts & snacks. Add the onion and sauté for 5 to 10 minutes until translucent. That’s why we build products to perfect recipes that will become family traditions. If it is still crunchy, cover and continue to cook for and additional 5 to 15 minutes until the rice is tender. Pat the duck dry with plenty of clean paper towels. LET’S Master It The Moulard variety of duck is a personal favorite. In a container large enough to hold the brine and duck breasts, combine the cider, water, salt, pepper, garlic, and bay leaf. Prepare your smoker by filling the side tray with wood chips. Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Boneless Duck Breast 2 Ways Recipe. Discard the brine. Pekins are very fatty so no need to brine. Lower the heat to a low simmer and cover the pot. Place this in the refrigerator for 4 hours. Slice and serve the duck with seasonal side dishes. This assists in digestion. 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!! 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