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Smoked Duck


Enjoy the flavor of duck combined with the woody aroma of the smoking process

If you're ready to fire up the smoker for a taste of duck, this recipe incorporates a dry rub and a sweet-n-sour basting sauce. You'll only need the smoker for half an hour or so at 225 degrees, so think about throwing on a few other goodies such as hen or turkey for freezing.

Smoked Duck Breast for Four

Four duck breasts

Dry rub
-2 Tablespoons brown sugar, tightly packed
-1 Tablespoon salt
-1 Tablespoon coriander
-1 Tablespoon ground black pepper
-1 teaspoon cumin
-1 bay leaf, crushed

Basting glaze:
-2/3 cup orange juice
-1/2 cup maple syrup
-2 Tablespoons honey
-2 Tablespoons brown sugar, tightly packed
-1 teaspoon dried ground ginger
-1 teaspoon ground coriander

The following are added after glaze has cooked and cooled:
-1/4 cup orange zest
-1 teaspoon thyme
-1 teaspoon ground coriander
-1 teaspoon ground black pepper

-Wash and dry duck breasts. Place in plastic bag and add dry rub, mixing thoroughly. Leave in bag overnight or at least 5 hours.
-For glaze, heat in small saucepan, stirring constantly until thickened - about 10 minutes. Allow to cool.
-Add the zest, thyme, coriander, and black pepper to glaze and stir.
-Remove duck breasts from fridge, wash, and let dry for half an hour.
-Bring smoker up to temperatures of 225 degrees.
-Place duck breasts in smoker and cook for 10 minutes. Add heavy coating of glaze and cook for another 15 minutes. Cover with remaining glaze for an additional 5 minutes and check for internal temperature of 170 degrees.
-Remove, let cool for about 5 minutes, slice, and serve.

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