duck breasts

not a duck expert by any means, but this recipe for smoke duck breast does look mighty tasty. And it is hot smoked; just elevate the breast on grill over a drip pan to capture the rendered fat for future use.

Duck breasts (single lobes/skin on) weigh about 7-9 oz each. It's been ages since I cold smoked them (used a Lil Chief for that) but here's what I usually do/did.

Season per preference. Score the skin criss-cross with a sharp knife about every half inch...try not to cut the breast meat. Sear the breasts fat side down in a medium-hi skillet for about 5 minutes to render the fat. Keep a close eye on them if you use any sugar based spice rub...it will burn.

I use a Cameron range top smoker to finish them medium-rare...about 135 o internal temp. The smoke time in the Cameron is about 10 minutes.

Were I to finish them in a FEC or Amerique, I'd preheat to 275 and probe them with a thermometer...pulling them at 135 o. That will give you a little pink in the meat. More than that, they toughen.

Hope that help. Welcome to the CS forum.

I would definitely try to catch the fat. It is the best fat ever. Use it with potatoes or greens, even frying eggs

so i smoked 3 duck breasts this weekend.
i combined the advive that was offered from my posting (10 aug 2010)
the duck recipe and technique is adapted from "smoke & spice"/ jamison
the sauce recipe is adapted from a recent issue of "bon appetit"
duck:
3 breasts
marinade:
1/2 cup soy sauce (low sodium)
1/2 cup DRY sherry
1/2 cup strong brewed tea
2 tbl canola oil
pepper
garlic powder to taste
combine all ingredients

duck:
about 3 hours, steam duck breasts in steamer/ skin down/ about 20 min
marinate 2-2 1/2 hours until ready to smoke

smoker:
start with cold oven
set breasts in smoker skin up
2 0z apple wood
set drip pan on rack directly under breasts (thank you TN Q)
set temp for 225
remove @ 135 internal temp (thnk you MasQue)
about 1hr to 1 hr 15 min smoking time

sauceomegranate-chile sauce
1/2 cup sugar
1/2 cup water/
2 cups pomogranate juice (pom)
2 cups chick or veg broth (the chicken broth was a little overwhelming- i would use veg broth when i do it again)
1 tsp adobo sauce (from canned chipotle chiles in adobo)
1 1/2 tsp balsamic
1/8 tsp + cumin

combine sugar and water/ boil until deep amber
add (off heat) juice and broth
reduce to 1 1/2 cups (about 25 min)
add adobo, balsamic and cumin
salt and pepper

the results were outstanding
thank you all for your help

brian

just reviewed my post
under "duck" should read about 3 hours before ready to smoke"
sorry

looks nice Brian. be sure to let us know how it goes with pics.

FYI you can edit an old post just hit the eraser icon at the bottom right of the post.