Low Fat Smoked Duck
Indulge in a gourmet experience with this irresistible Low Fat Smoked Duck recipe, a healthier twist on a classic delicacy. Perfectly balanced with a marinade of low-sodium soy sauce, honey, garlic, and fresh ginger, the duck breasts are infused with bold, savory sweetness and a hint of warmth from smoked paprika. By scoring the fat and using a light olive oil spray, this recipe ensures a leaner result without compromising on flavor. Smoked to perfection over apple or cherry wood chips, the tender duck boasts a subtly fruity aroma and rich smoky depth. With minimal prep time and the option for overnight marination, this dish promises maximum flavor ideal for a special dinner or backyard gathering. Pair with your favorite sides and savor the exquisite balance of health-conscious ingredients and gourmet finesse.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Duck breasts
- 60 ml Low-sodium soy sauce
- 30 ml Honey
- 3 cloves Garlic
- 15 g Fresh ginger
- 5 g Smoked paprika
- 2 g Black pepper
- 1 as needed Olive oil spray
- 1 cup Wood chips (apple or cherry)
Instructions
Begin by preparing the duck breasts. Use a sharp knife to score the fat in a crosshatch pattern. This will help render out excess fat during cooking. Be careful not to cut into the meat.
Prepare the marinade by mixing the low-sodium soy sauce, honey, minced garlic, and grated fresh ginger in a bowl. Add smoked paprika and black pepper, and stir until well combined.
Place the duck breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the duck, ensuring each piece is coated well. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Before smoking, soak the wood chips in water for at least 30 minutes, then drain.
Prepare your grill or smoker for indirect cooking at low heat, approximately 225°F (110°C). Place a drip pan filled with a bit of water under the cooking grate to catch rendered fat and maintain moisture.
Add the soaked wood chips directly to the charcoal, or use a smoker box if you have a gas grill. Allow the wood chips to start smoking before placing the duck on the grill.
Remove the duck from the marinade, and pat dry with paper towels. Lightly spray the olive oil on the skin side to help it crisp up during smoking.
Place the duck breasts skin-side up on the grill grates, over indirect heat. Close the lid and smoke for about 45-60 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare or up to 145°F (63°C) for medium.
Once cooked to your desired doneness, remove the duck from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the duck thinly against the grain and serve immediately with your choice of sides.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 25.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1069 mg | 23% | |
*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.
