House Smoked Duck Breast Recipe

Prepare the Duck Breast

Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breast dry with paper towels.

Season the Duck Breast

Rub the duck breast with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

Smoke the Duck Breast

Preheat your smoker to 225°F (107°C). Add the soaked wood chips to the smoker. Place the duck breasts skin-side up on the smoker grill. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.

Prepare the Carrots

Preheat the oven to 400°F (200°C). Peel the carrots and cut them into even-sized pieces, about 2 inches long.

Season and Roast the Carrots

In a mixing bowl, toss the carrots with olive oil, salt, black pepper, honey, and fresh thyme until evenly coated. Spread them out in a single layer on a baking sheet.

Roast the Carrots

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.

Prepare the Balsamic Reduction

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat.

Reduce the Balsamic Mixture

Reduce the heat to low and let the mixture simmer for about 15-20 minutes, or until it has thickened to a syrupy consistency. Remove from heat and let cool.

Plate the Dish

Slice the smoked duck breast against the grain. Arrange the roasted carrots on a plate, top with sliced duck, and drizzle the balsamic reduction over the dish.