Directions
- Score and Season Duck
Score duck skin in a crosshatch pattern without cutting the meat. Season both sides with salt and pepper.
- Smoke the Duck
Preheat smoker to 225°F. Place duck breasts skin-side up and smoke for 1 hour or until internal temp reaches 130°F.
- Sear and Glaze
While duck is smoking, simmer maple syrup, bourbon, vinegar, mustard, and paprika until thick.
After smoking, sear duck skin-side down in a cast iron skillet until crispy. Brush with glaze and rest 5 minutes. - Slice and Plate
Slice thinly and serve over creamy polenta or roasted root vegetables. Elegant, rich, and a true backyard delicacy
