Home Smoked Duck Breast

Home Smoked Duck Breast
Smoked duck is a relatively easy product to make at home. The fat content in the duck means the smoke bonds to the product in a really nice way and with a little patience you'll be able to achieve exceptional results
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Home Smoked Duck Breast


  • 100g salt
  • 100g sugar
  • 1ltr cold water
  • Juice from half an orange
  • 1tsp crushed black pepper
  • 1tsp crushed juniper berries
  • 1 bay leaf - shredded
  • 2 duck breasts (best quality possible)

How to make

  1. Mix the salt, sugar, water, orange juice, spices and bay leaf in a bowl and stir until the salt and sugar is dissolved. You should have a clear, salty brine
  2. Score the skin on the duck breasts with a sharp knife in a tight, criss-cross pattern
  3. Carefully remove any sinew from the underside of the breast with a sharp knife
  4. Place the duck breast in the brine and leave for 6 hours
  5. After 6 hours, remove the duck, wash briefly under fresh water and pat dry

You are now ready to smoke the duck

  • If you have a domestic stove-top smoker at home, use this as you would normally
  • Alternatively, you can cook the breast on a BBQ - preferably one with a lid to increase the smokiness. Using soaked wood chips is a good way to achieve this
  • Ideally you are looking for crispy skin, with fully rendered fat and a little pinkness inside

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As seen in

Triple Smoked Duck
Triple Smoked Duck
london smoke and cure

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