1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoking Duck Breasts

Discussion in 'Wild Game' started by aftershox454, Dec 6, 2010.

  1. Hey guys,

    new to this forum but thought i might get more help on my duck breasts here than anywhere else!

    alright so i have my basic brine down and have found that the more citrusy/acidic the brine the better penetration into the meat i get hence better flavor.

    however the smoking process has got me a little mixed up

    duck breasts are not thick by any means and therefore dry out quickly.

    to remedy this i am qraping them in bacon to help hold in some of that moisture. however by doing that it seems as though the smoke is getting to the bacon and not my duck [​IMG]

    if i take the bacon of and leave enerything the same the breast dries out.

    now with food safety as my #1 concern, if i remember right i need to get the duck up to about and internal temp of 160.

    in a 200 degree (or what my factory gauge says is a 200 degree)  smoker that takes me about 1.5 - 2 hours. if i try and lower the temp a little and extend the amount of time in the smoker - duck crackers are what i end up with

    any boduy got some tips on how to keep those smaller cuts of meat moist but still get that great SMOKE flavor?
  2. pokey

    pokey Meat Mopper

    I haven't tried just doing the breast, but with whole duck with the skin on, I've had no problem with drying the bird out when smoking at 250*. Perhaps if you cured the breasts instead of using just a citrusy brine you might be able to cold smoke the breasts safely?
  3. redneck69

    redneck69 Smoking Fanatic

    here is a receipt i found on another site...give it a try

    For this duck recipe, an overnight brining will help keep the meat moist, and will remove a bit of the gamey flavor.

  4. This is the recipe I first started with and wth the help of some guys on another forum, I found that making the brine listed above for acidic with either pineapple or orange juice helped.

    i didn't notice just using the bacon grease vs wraping in bacon so maybe I'll ha to try that this next time around
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Are you talking about wild duck or farm raised duck? Wild duck like most wild game has little to no fat at all so they will dry out.
  6. sorry,

    yes wild duck mostly mallards, all the rest gets thrown into the sausage pile.
  7. Could you just lay strips of bacon on top of the breasts instead of wrapping completely? That way the smoke still gets to the duck from underneath and sides. Never tried it, just a thought.