High Protein Smoked Duck
Elevate your protein-packed meal prep with this High Protein Smoked Duck recipe, featuring tender, smoky duck breasts seasoned with a flavorful blend of spices such as garlic powder, paprika, and black pepper. Perfectly infused with the aromatic essence of fresh rosemary and applewood or hickory chips, this dish delivers bold taste with every bite. Slow-smoked to perfection, the duck breasts achieve a juicy and rich texture that is complemented by a zesty drizzle of lemon juice and olive oil. With minimal prep time and an impressive presentation, this protein-rich recipe is ideal for dinner parties, gourmet meal prep, or a special weekend treat. Serve sliced thinly for maximum tenderness and pair with roasted vegetables or a crisp side salad for a complete dining experience.
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Recipe Information
Ingredients
- 4 pieces Duck breast (boneless, with skin)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 cups Wood chips (applewood or hickory)
- 4 sprigs Fresh rosemary
- 2 tablespoons Lemon juice
Instructions
Begin by preparing the duck breasts. Pat them dry with a paper towel and set on a clean cutting board.
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.
Rub this spice mixture evenly onto all sides of the duck breasts. Let the seasoned duck sit at room temperature for about 15 minutes while you prepare the smoker.
Soak the wood chips in water for at least 30 minutes before using to ensure they smolder rather than burn.
Set up your smoker as per the manufacturer's instructions. Preheat it to a temperature of 225°F (107°C).
Place the soaked wood chips into the smoker. Add the duck breasts, skin-side up, on the smoker grates.
Place a fresh rosemary sprig on top of each duck breast for added flavor.
Smoke the duck breasts for about 1.5 hours until the internal temperature reaches 135°F (57°C) for medium-rare. For more well-done, let it reach up to 145°F (63°C).
While the duck is smoking, whisk together the olive oil and lemon juice in a small bowl.
Once the duck is cooked, remove from the smoker and let it rest for about 10 minutes.
Slice the duck breasts thinly against the grain, drizzle lightly with the olive oil and lemon juice mixture, and serve immediately.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 5231 mg | 227% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1805 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
