Smoked Duck Breast



  • 2 boneless Duck Breasts
  • 2 cups Apple Juice
  • 1 Tbsp coarse Kosher Dalt
  • 1 Tbsp White Sugar
  • 1 Tbsp Soy Sauce
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp dried Basil
  • 1/2 tsp fresh ground Black Pepper


Preparation: 15 minutes (plus 4 hours of marinating)

  1. Mix together the juice with all the salt, sugar and spices until the salt and sugar are dissolved.
  2. Place the duck in a dish and pour in the brine. Turn the breasts a couple of times and cover the dish with plastic wrap. Place in the fridge and let the duck marinate for 4 hours


  1. Place the duck breast on a Smoker rack.
  2. Set the smoker to 121°C (250F) using wood Cherry, Pecan, Maple or other wood bisquettes.
  3. Smoke the duck for around 2 1/2 – 3 hours or until the internal temperature of the meat reaches 65°C (150°F).


Recipe Compliments of Bradley Smokers Canada