📝 About This Recipe
This recipe elevates the rich, succulent nature of Moulard duck breast by marrying the deep, earthy notes of fruitwood smoke with a sophisticated maple-bourbon glaze. The process focuses on rendering the fat to a perfect crisp while infusing the meat with a gentle, aromatic wood fire essence. It is a masterclass in balance, offering a velvety texture and a complex flavor profile that bridges the gap between rustic pit-cooking and fine dining.
🥗 Ingredients
The Duck
- 2 large Magret or Moulard Duck Breasts (approximately 12-14 oz each)
- 2 tablespoons Kosher Salt (for dry-brining)
Dry Rub
- 1 tablespoon Black Peppercorns (toasted and coarsely cracked)
- 1 teaspoon Coriander Seeds (toasted and ground)
- 1 tablespoon Light Brown Sugar (packed)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (sweet Spanish variety)
Maple-Bourbon Glaze
- 1/4 cup Pure Maple Syrup (Grade A Dark preferred)
- 2 tablespoons Kentucky Bourbon (high quality)
- 1 tablespoon Balsamic Vinegar (aged)
- 1 teaspoon Dijon Mustard (smooth)
- 2 sprigs Fresh Thyme (leaves only, minced)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
Pat the duck breasts completely dry with paper towels. Using a very sharp knife, score the fat in a crosshatch diamond pattern, being careful to cut through the fat but not into the meat.
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2
Season the duck generously on all sides with kosher salt. Place them skin-side up on a wire rack over a baking sheet and refrigerate uncovered for at least 4 hours, or ideally overnight, to air-dry the skin.
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3
Remove the duck from the refrigerator 30 minutes before cooking. Combine the dry rub ingredients (pepper, coriander, brown sugar, garlic powder, and paprika) and apply evenly to the meat side of the duck.
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4
Prepare your smoker for indirect cooking at a temperature of 225°F (107°C). Use a light fruitwood like cherry or applewood for the best flavor profile.
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5
Place the duck breasts on the smoker, skin-side up. Close the lid and smoke until the internal temperature of the meat reaches 125°F (52°C), which typically takes 45 to 60 minutes.
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6
While the duck smokes, prepare the glaze. In a small saucepan over medium heat, combine maple syrup, bourbon, balsamic vinegar, and Dijon. Simmer for 5-7 minutes until slightly thickened.
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7
Remove the glaze from heat, whisk in the butter and fresh thyme until glossy, and set aside.
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8
Once the duck reaches 125°F, remove it from the smoker. Heat a cast-iron skillet over medium-high heat (no oil needed as the duck fat will render).
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9
Place the duck breasts skin-side down in the hot skillet. Press down lightly with a spatula to ensure even contact. Sear for 2-3 minutes until the skin is golden brown and crispy.
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10
Flip the breasts briefly to the meat side for 30 seconds, then immediately brush the meat side generously with the maple-bourbon glaze.
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11
Remove the duck from the skillet when the internal temperature reaches 135°F (57°C) for a perfect medium-rare.
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12
Transfer to a cutting board and let the meat rest for at least 10 minutes. This allows the juices to redistribute for a tender result.
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13
Slice the duck against the grain into 1/4-inch thick medallions. Drizzle with any remaining glaze before serving.
💡 Chef's Tips
Always score the fat deeply but avoid nicking the flesh; this allows the fat to render out effectively during the smoking and searing process. Air-drying the duck in the fridge uncovered is the secret to achieving that professional-grade crispy skin. Do not over-smoke the duck; waterfowl can take on a 'metallic' or 'liver-like' taste if exposed to heavy, dirty smoke for too long. Use a meat thermometer to pull the duck at 135°F; duck is best enjoyed medium-rare, as overcooking leads to a tough, dry texture. Save the rendered duck fat from the skillet! It is liquid gold for roasting potatoes or sautéing vegetables later.
🍽️ Serving Suggestions
Pair with a glass of cool-climate Pinot Noir or a smoky Mezcal-based cocktail. Serve alongside a wild rice pilaf with dried cranberries and toasted pecans. A side of roasted root vegetables or braised red cabbage provides a beautiful earthy balance. Accompany with a simple arugula salad tossed in a lemon vinaigrette to cut through the richness of the fat. For a gourmet touch, add a dollop of fig jam or cherry compote on the side.