Smoked and Seared Duck Breast

Smoked and Seared Duck Seared Duck

Duck is a very popular meat in Chinese cuisine but isn’t as prolific in our UK diets. It’s well known the UK’s favourite type of poultry is chicken, and Turkey is popular at Christmas, but we’re missing out on the great qualities of duck.

I love smoked duck, served pink it is sublime, but smoking alone doesn't give the wonderful crisp skin that I think duck needs. So this is a simple technique to get smoky duck with a lovely crisp skin. 

Check out our video below thanks to Marcus from Country Wood Smoke who used the Premium Charcoal BBQ Smoker Grill to cook these beautiful duck breasts. 


METHOD

Simply season a couple of duck breasts with a mixture of salt and coarse black pepper. Place on the smoker and smoke indirect with a chunk of cherry wood on the coals for smoke, at around 120c until the internal temperature of the duck reaches 55 degrees C. 

Take the stacker off the smoker, and place a cast iron pan straight onto the hot coals in the bottom of the smoker. Taking away this This boosts the heat perfectly for hot searing which is exactly what we want for creating a delicious crispy skin. 

Place the duck breasts skin side down in the cast iron pan and cook until the skin is crisp and brown. A cast iron pan is great as it holds the heat well making it perfect for searing.

Slice and serve, would go nicely with a salad and a fruity balsamic dressing.



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Smoked and Seared Duck Breast

Smoked & Seared Duck Breast

Duck is a very popular meat in Chinese cuisine but isn’t as prolific in our UK diets. It’s well known the UK’s favourite type of poultry is chicken, and Turkey is popular at Christmas, but we’re missing out on the great qualities of duck.