Simple Way to Blackcurrant Sauce For Duck

Maple-Smoked Duck Breasts

Cornstarch, dry mustard, worcestershire sauce, dry red wine, butter and 2 more.

Recipe Summary Maple-Smoked Duck Breasts

Delicious smoked ducks breasts with a nice maple flavor. Slice them thin and serve as an appetizer on crackers, if desired.

Ingredients | Blackcurrant Sauce For Duck

2 boneless duck breast halves, skin on

2 tablespoons kosher salt

2 teaspoons cracked black pepper

3 tablespoons maple syrup

2 teaspoons maple syrup

maple wood chips

Directions

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.

Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.

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.

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.

Info | Blackcurrant Sauce For Duck

prep: 10 mins cook: 3 hrs additional: 12 hrs total: 15 hrs 10 mins Servings: 8 Yield: 8 servings

TAG : Maple-Smoked Duck Breasts

Appetizers and Snacks,