Reverse Seared Duck Breast

Keeping a duck breast moist is one of the keys of a successful recipe and that is achieved in this reverse seared cooking method. #bushcooking #duck #bbqduck #revereseseared

It can be tricky to cook duck breast well, but it is done to moist perfection with the reverse sear method, then finished with a mild bbq sauce to glaze.

Reverse searing is becoming a popular way of cooking meat as it stops overcooking due to the slow rising of the temperature in the smoker then the extremely hot searing to get the finished browning with little impact on the doneness.

Don’t be tempted to use strong flavors in the rub or sauce otherwise, they can overpower the flavor of the duck breast.

Reverse Seared Duck Breast Recipe

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Keeping a duck breast moist is one of the keys of a successful recipe and that is achieved in this reverse seared cooking method. #bushcooking #duck #bbqduck #revereseseared
It can be tricky to cook duck breast well, but it is done to moist perfection with the reverse sear method, then finished with a mild bbq sauce to glaze.
Preparation 10 minutes
Cook 25 minutes
Ready in 35 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultyExperienced
MethodSmoke

Ingredients

  • 2 duck breasts
  • 1 teaspoon favorite sweet and spicy rub
  • 1 tablespoon sweet BBQ sauce

Equipment

  • smoker
  • 1 chunk hickory
  • griddle or skillet

Directions

  • Preheat a smoker to 275 degrees F (135 degrees C). Add the chunk of hickory wood.
  • Score the duck breast skin without cutting into the flesh.
    Tip: The scoring of the skin allows it to render easier without overcooking the duck meat.
  • Lightly season the duck with your favorite rub.
    Tip: Be careful not to overseason as duck breast is delicate meat that can be easily overpowered.
  • Place the duck breasts meat side down in the smoker and cook for approximately 10 minutes into the internal temperature is 120 degrees F (49 degrees C) or 10 degrees below your desired doneness temperature.
  • Preheat a griddle or skillet for searing. Sear the duck breast until it reaches your desired color. As the meat is already almost at the desired temperature from the smoking, this final step will provide the additional 10 degrees.
  • Brush with your preferred BBQ sauce then leaves to rest for 10 minutes.
  • To serve, slice the duck breast against the grain and plate it with risotto, vegetables, or an appropriate side dish.

Nutritional Information

Calories: 148kcalCarbohydrates: 2gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 87mgSodium: 110mgPotassium: 316mgFiber: 1gSugar: 1gVitamin A: 83IUVitamin C: 7mgCalcium: 10mgIron: 5mg

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Pitmaster Janice Smella

About Janice Smella

Janice Smella is an always busy mother of two, who by the week is a professional in the oil and gas industry, but by the weekend is a well-respected award willing barbecue pitmaster. BBQ and cooking make my weekends. If I’m not cooking, then… it must not be the weekend!

Learn more about Janice Smella
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