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Ingredients

2 boneless duck breast halves, skin on 2 tablespoons kosher salt 2 teaspoons cracked black pepper 3 tablespoons maple syrup 2 teaspoons maple syrup maple wood chips

Nutrition Info

64.4 calories carbohydrate: 6.5 g cholesterol: 26.3 mg fat: 2.1 g fiber: 0.1 g protein: 4.8 g saturatedFat: 0.6 g servingSize: - sodium: 1457.3 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours.
Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin, do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup.
Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.

8 servings

Delicious smoked ducks breasts with a nice maple flavor. Slice them thin and serve as an appetizer on crackers, if desired.