OMG Hot Smoked Duck Breast

OMG Hot Smoked Duck Breast method makes for just crazy moist duck breast on the BBQ

See how juicy & moist that duck breast is with the juices running onto the board?! This is a serious way to get some amazing duck breast / smoked BBQ food onto the table quickly.

I discovered a fantastic way to achieve super moist smoked duck breast in a very quick cook compared to classic BBQ dishes like smoked beef brisket but with just as exceptional taste & texture results.

You can serve the smoked duck breast fifteen minutes after it's been BBQed or it is just as good when chilled and used in a salad, sandwich or as a starter. I'd recommend try a starter of sliced pear, goats cheese, chopped walnuts & chilled duck with a fresh orange, soy sauce & ginger dressing. 

1. 30 to 60 minutes salt dry brine in the fridge - I use salt, pepper & a little Chinese Five spice
2. Rinse salt off the duck breast with cold water
3. Dry with paper towel
4. Smoke for 45 to 90 mins in ceramic egg BBQ at 225f (with charcoal rather than wood / smoke)
5. When internal temperature of the smoked duck breast reaches 65f, you are ready!

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