Recipes in the world of Flavilo

Smoked BBQ duck breast served

Smoked BBQ Duck Breast

Smoked BBQ duck breast is a truly special dish that combines the rich flavor of duck with American BBQ techniques. The natural fat content of duck meat harmonizes particularly well with the smoky and caramelized flavors that the BBQ glaze completes. Duck is traditionally a popular ingredient in French and Asian cuisines, but it is also gaining popularity in the American BBQ scene. The smoke from apple or oak wood particularly highlights the duck's natural flavor, while the honey and smoked paprika create a sweet and smoky balance. This dish is the perfect choice for an authentic BBQ party, family grill, or even a festive table. If you're looking for a truly authentic BBQ experience, serve it with grilled vegetables and a side of roasted potatoes!

Prep Time 30 min
Preparation 1 hr 15 min
Total 1 hr 45 min
860 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Duck Breast (skin on)
⭕ 2 tsp Coarse Salt
⭕ 1 tsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 1 tsp Smoked Paprika
⭕ 1 tsp Ground Cumin
⭕ 1 tbsp Brown Sugar
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 200 ml BBQ Sauce
⭕ 500 g Smoking Wood (oak, hickory, or apple)

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    Preparation Steps

    1

    Wash and pat dry the duck breasts. Score the skin in a crosshatch pattern, being careful not to cut into the flesh.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Rub the spice mixture thoroughly over the duck breasts.

    3

    Preheat your smoker or grill to 230-250°F (110-120°C) and prepare the smoking wood for the desired flavor.

    4

    Place the duck breasts on the smoker rack, skin-side up, and smoke for 45-60 minutes, or until the internal temperature reaches 130-140°F (55-60°C) for medium-rare.

    5

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    6

    Once the duck reaches an internal temperature of 130-140°F (55-60°C), brush with the glaze and continue smoking for another 10-15 minutes, allowing the flavors to meld.

    7

    Remove the duck breasts from the smoker and let them rest for at least 10 minutes to allow the juices to redistribute.

    8

    In a hot skillet, sear the skin-side of the duck breasts for 2-3 minutes until crispy.

    9

    Thinly slice the duck breasts and serve with grilled vegetables or roasted potatoes.