Keto Smoked Duck
Elevate your keto-friendly meal plan with this indulgent Keto Smoked Duck recipe that combines rich, succulent flavors with a perfectly smoky finish. Featuring tender duck breasts coated in a savory blend of smoked paprika, garlic powder, and thyme, this low-carb recipe is a gourmet delight. The crosshatch scoring technique ensures beautifully rendered, crispy skin, while lemon zest adds a bright citrus twist. Smoked over apple or cherry wood chips at a low temperature, this dish achieves a tender, medium-rare perfection that will impress your taste buds and your guests alike. With just 15 minutes of prep and a luxurious 90-minute smoking process, this dish is ideal for special occasions or an elevated keto dinner. Serve it freshly sliced and pair with your favorite low-carb sides for a truly unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh thyme
- 1 cup Wood chips (preferably apple or cherry wood)
Instructions
Remove the duck breasts from the refrigerator and allow them to come to room temperature. This can take about 15-20 minutes.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Dry the duck breasts thoroughly with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render out during cooking.
Rub the spice mixture evenly over the duck breasts, ensuring all surfaces are coated.
Drizzle the olive oil over the duck, and then sprinkle the lemon zest and fresh thyme leaves on top.
Prepare your smoker by soaking the wood chips in water for at least 30 minutes, then drain them.
Preheat the smoker to about 225°F (107°C). Add the wood chips to the smoker box or directly onto the coals as per manufacturer instructions.
Place the duck breasts skin-side up on the smoker rack. Smoke the duck until it reaches an internal temperature of 135°F (57°C) for medium-rare, which should take approximately 60-90 minutes.
After smoking, let the duck rest for 10 minutes. This allows the juices to redistribute.
Slice the duck breasts thinly against the grain and serve immediately.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 0.8 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1110 mg | 24% | |
*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.
