📝 About This Recipe
This dish elevates the rich, gamey elegance of Moulard duck with the deep, rustic soul of low-and-slow barbecue. By cold-smoking the breast before a gentle sear, we achieve a buttery fat rendering and a ruby-red, tender interior that tastes like a sophisticated campfire masterpiece. The combination of a dry aromatic rub and a sticky maple-balsamic glaze creates a perfect harmony of smoke, salt, and sweetness.
🥗 Ingredients
The Duck
- 2 large Magret Duck Breasts (about 12-14 oz each, skin-on)
- 2 teaspoons Kosher Salt (for dry-brining)
Aromatic Dry Rub
- 1 tablespoon Black Peppercorns (toasted and coarsely cracked)
- 1 teaspoon Coriander Seeds (toasted and ground)
- 1 tablespoon Brown Sugar (packed)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (pimentón)
Maple Balsamic Glaze
- 1/4 cup Pure Maple Syrup (Grade A dark preferred)
- 2 tablespoons Balsamic Vinegar (aged quality)
- 1 teaspoon Dijon Mustard (smooth)
- 2 sprigs Fresh Thyme (leaves only, minced)
- 1 teaspoon Orange Zest (finely grated)
👨🍳 Instructions
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1
Using a very sharp knife, score the duck skin in a crosshatch diamond pattern, being careful to cut through the fat but not into the red meat. This is crucial for fat rendering and flavor penetration.
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2
Season both sides of the duck generously with kosher salt. Place the breasts on a wire rack over a baking sheet and refrigerate uncovered for 4 to 12 hours to dry out the skin for maximum crispiness.
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3
In a small bowl, combine the cracked peppercorns, coriander, brown sugar, garlic powder, and smoked paprika. Remove the duck from the fridge and press this rub firmly into the meat side only.
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4
Prepare your smoker or grill for indirect low-heat cooking. Aim for a steady temperature of 225°F (107°C). Use pecan or cherry wood chunks for a mild, fruity smoke profile.
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5
Place the duck breasts on the cool side of the smoker, skin-side up. Close the lid and smoke until the internal temperature reaches 115°F (46°C), which usually takes about 35-45 minutes.
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6
While the duck is smoking, whisk together the maple syrup, balsamic vinegar, Dijon mustard, thyme, and orange zest in a small saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
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7
Once the duck reaches 115°F, remove it from the smoker. Place a cold cast-iron skillet over medium-low heat on your stovetop or the hot side of the grill.
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8
Place the duck breasts skin-side down in the cold skillet. The gradual heat will render out the remaining fat and turn the skin golden brown and glass-shattering crisp.
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9
Press down lightly with a spatula to ensure even contact. Cook for 4-6 minutes on the skin side, occasionally pouring off excess liquid fat into a heat-proof jar (save this 'liquid gold' for roasting potatoes!).
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10
Flip the duck to the meat side and immediately brush the crispy skin with a generous layer of the maple-balsamic glaze.
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11
Sear the meat side for only 60-90 seconds until the internal temperature reaches 130°F-135°F (54°C-57°C) for a perfect medium-rare.
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12
Transfer the duck to a cutting board and let it rest for a full 10 minutes. This allows the juices to redistribute so they don't run out when you slice.
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13
Slice the breast against the grain into 1/4-inch thick medallions. Drizzle with any remaining glaze and a sprinkle of flaky sea salt before serving.
💡 Chef's Tips
Always start with a cold pan when searing the skin; a hot pan will seize the proteins and trap the fat rather than rendering it. Don't toss the rendered duck fat; it is the best medium for frying eggs or roasting root vegetables. If you don't have a smoker, you can use a stovetop smoker or a foil pouch of wood chips on a gas grill. Aim for medium-rare (135°F); overcooked duck becomes tough and loses its luxurious, silky texture. Use a meat thermometer—duck breast sizes vary wildly, and temperature is the only way to ensure perfection.
🍽️ Serving Suggestions
Pair with a glass of earthy Pinot Noir or a tart Belgian Kriek ale to cut through the richness. Serve alongside a wild rice pilaf with dried cranberries and toasted pecans. A side of charred broccolini or roasted balsamic Brussels sprouts balances the sweetness of the glaze. For a lighter touch, serve sliced over an arugula salad with goat cheese and fresh orange segments.