Apple Smoked Duck BreastI stumbled upon this apple smoked duck breast recipe more by luck than judgment but the results were spot on so I have to write it up. Simon (my hunter neighbor) came round with 4 ducks that he’d shot so I had to take what was in the refrigerator and hope for the best. I decided on an apple flavoring and so plumped for an apple brine and smoked the duck breasts using apple wood chips. I guess that if I’d had some cider in the house then this could have made an good alternative to the apple juice so depending on what you have available – go for it! 
Wild duck doesn’t have much fat on it (if any) and this is the reason for the brine as it stops the meat from drying out during the slow roasting process. If however you’re using farmed duck then there’ll be bucket loads of fat so just remember to keep the fat side on top during the cookout and the breast meat will remain similarly moist. Ingredients:-
Method:- Simply mix all the ingredients together to make up the brine and plonk the duck breasts in for about 8 hours (overnight if you wish), season with the pepper and place them in the smoker for an hour. No need for salt – the brine will do this. TIP - Soak a cooking plank whilst the apple brine is working it’s magic because cooking on a pre-soaked plank will also help retain moisture in the smoked duck breast. Smoke using apple wood chips at 225°F / 110°C for one hour. To serve, slice thinly on the diagonal with some homemade apple sauce. See Also:-
Barbecue Duck Recipes
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