For a richer flavor, consider using a high-quality, dark amber maple syrup. If you don't have a smoker, you can achieve a similar effect by using a grill with a smoker box or by adding liquid smoke to the marinade (use sparingly). Ensure the internal temperature reaches 160°F (70°C) for food safety. Use a meat thermometer to check. Serve sliced duck breasts as an appetizer on crostini with a dollop of goat cheese or as a main course alongside roasted vegetables and a balsamic glaze.
Maple-Smoked Duck Breasts
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PREP TIME10 mins
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COOK TIME3 hrs
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TOTAL TIME15 hrs 10 mins
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SERVING8 People
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VIEWS6
Indulge in the rich, smoky sweetness of Maple-Smoked Duck Breasts. These succulent duck breasts, infused with the distinctive flavor of maple, are perfect as an elegant appetizer or a standout component of your main course. The crisp skin and tender meat create a truly unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol26 mg
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Fiber0 g
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Protein5 g
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Saturated Fat1 g
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Sodium1457 mg
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Sugar6 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason duck breasts on all sides with kosher salt and cracked black pepper. Place in a shallow dish and cover with 3 tablespoons of maple syrup. Cover and refrigerate for 12 to 24 hours. (Marinating Time: 12-24 hours)
02
StepPreheat an electric smoker to 225 degrees F (110 degrees C) using maple wood chips. (Preparation Time: 15 minutes)
03
StepRemove duck breasts from the marinade and rinse well. Pat dry with paper towels. Use a sharp knife to score the skin in a cross-hatch pattern, being careful not to cut into the meat. Brush the skin with the remaining 2 teaspoons of maple syrup. (Preparation Time: 10 minutes)
04
StepPlace duck breasts, skin-side up, on the grill rack in the smoker. Position a drip pan underneath to catch drippings. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, replenishing maple wood chips as needed to maintain continuous smoke, until the duck breasts reach an internal temperature of 160 degrees F (70 degrees C). (Smoking Time: 3-4 hours)
05
StepAllow the smoked duck breasts to cool to room temperature before slicing thinly. Refrigerate until ready to serve. (Cooling Time: 1 hour)
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Jacey Gutmann
Jul 2, 2025My family loved this! It's definitely going into our regular rotation.
Kaitlin Konopelski
Jul 1, 2025This recipe is fantastic! The maple flavor is subtle but noticeable, and the duck was incredibly tender.
Sophia Howellhills
Jun 30, 2025I was a bit intimidated by smoking duck, but this recipe made it so easy. The instructions were clear and the results were delicious.
Gabe Senger
Jun 30, 2025The cross-hatching technique is key for rendering the fat and getting crispy skin. Don't skip that step!
Abdiel Thompson
Jun 30, 2025I used a charcoal grill with wood chips instead of a smoker, and it worked out great. Just make sure to maintain a consistent temperature.
Mia Harris
Jun 30, 2025I added a pinch of cayenne pepper to the marinade for a little kick, and it was a great addition.
Duane Breitenberg
Jun 30, 2025I followed this recipe exactly and the duck was perfectly cooked. Thanks for sharing!
Vena Lefflerleuschke
Jun 29, 2025The duck was a little too salty for my taste. Next time, I'll reduce the amount of kosher salt.