Smoked Duck BreastWhenever I’ve prepared smoked duck breast recently it’s been using wild duck that has been shot by one of my neighbours who’s really keen on hunting. He’s fanatic about hunting, interested in smoking and always enjoys eating but it has to be said that he’s not that into the preparation bit. So that’s where I step in. 
Here we’re discussing hot smoking techniques. Cold smoked duck is another dimension altogether and it’s going to have to wait until I’ve built my cold smoker this winter. Smoking is a slow process and wild duck doesn’t have much fat on it to keep it moist during the cooking process so it’s important to marinade the night before. I’ve got three great marinades for you to try so don’t worry any more about that, let’s concentrate on the smoking. I like to use wood chips from a fruit tree, after all there’s always been a connection between duck and fruit whether it be orange, plum, lemon etc. Work on about 60 minutes in the smoker at 110°C or 225°F, no more otherwise it will dry out. Marinades and Brines
Apple Juice Brine Cointreau Marinade Soy Sauce and Molasses Slice the duck breast thinly and lay out on a plate. To finish off, consider a fruity sauce:-
Damson Jam Sauce Related Pages:-
Barbecue Duck Recipes
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