Smoked & Seared Duck Breast

Ingredients

• 2 whole duck breasts, skin on
• 1 tbsp olive oil
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Wood chips (apple or cherry)
• Fresh thyme sprigs for garnish (optional)

Instructions

1. 1

   Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Pat the duck breasts dry thoroughly with paper towels. Rub with olive oil, then season generously on all sides with salt, pepper, garlic powder, and smoked paprika.

3. 3

   Prepare your grill for indirect smoking at 250-275°F. Add a handful of wood chips for smoke.

4. 4

   Place the duck breasts, skin-side up, on the indirect side of the grill. Smoke for 30-40 minutes, or until the internal temperature reaches 115-120°F.

5. 5

   Remove duck from the smoker. Increase grill temperature to high heat for direct searing.

6. 6

   Place duck breasts skin-side down on the direct heat. Sear for 4-6 minutes, rendering the fat and crisping the skin, then flip and sear meat-side down for 2-3 minutes, or until internal temperature reaches 130-135°F for medium-rare.

7. 7

   Remove duck from the grill and let rest for 5-10 minutes before slicing against the grain. Garnish with fresh thyme if desired.