Recipe Details
Ingredients
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2boneless duck breast halves, skin on
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2tablespoonskosher salt
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2teaspoonscracked black pepper
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3tablespoonsmaple syrup
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2teaspoonsmaple syrup
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maple wood chips
Cooking Directions
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Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours.
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Preheat an electric smoker according to manufacturer’s directions to 225 degrees F (110 degrees C) using maple wood chips.
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Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup.
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Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories64 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 1g |
3% |
| Cholesterol 26mg |
9% |
| Sodium 1457mg |
63% |
| Total Carbohydrate 7g |
2% |
| Dietary Fiber 0g |
0% |
| Total Sugars 6g |
|
| Protein 5g |
|
| Vitamin C 1mg |
4% |
| Calcium 10mg |
1% |
| Iron 1mg |
5% |
| Potassium 25mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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