Smoked Duck Breast with Orange Marinade

Name: Entenbrust mit Orangenmarinade
Total time: 2 h
Ingredients: 80 ml Orangensaft frisch gepresst; 5 g Orangenabrieb; 20 g Honig; 12 g Salz; 4 g Schwarzer Pfeffer gemahlen; 2 g Getrockneter Thymian; 3 g Knoblauchpulver

MarinadePoultryHot SmokingMedium2-3 hrs62-65 °C130-150 °CCherry + Orange

Duck breasts are marinated in a fruity orange marinade and then hot-smoked, with the skin scored in a crosshatch pattern to allow the fat to render optimally. The result is crispy skin, juicy pink meat, and a harmonious blend of smoke, orange, and spice aromas. An elegant dish for special occasions.

Ingredients(for 1 kg)

Freshly squeezed orange juice80 ml

Orange zest5 g

Honey20 g

Salt12 g

Ground black pepper4 g

Dried thyme2 g

Garlic powder3 g

Instructions

Scoring & Marinating

15 min + 4-8 hrs

Score the duck breast skin in a crosshatch pattern. Combine all marinade ingredients and marinate duck breasts covered in the refrigerator for 4-8 hours.

Preparation

30 min

Remove duck breasts from the marinade, pat dry, and let them come to room temperature for 30 minutes. Preheat smoker to 130-150 °C with cherry and orange wood.

Smoking

1.5-2 hrs

Smoke duck breasts skin-side up in the indirect zone until a core temperature of 62-65 °C is reached. In the last 10 minutes, brush with honey to create a glossy glaze.

Resting & Plating

5-10 min

Rest duck breasts for 5-10 minutes, then slice against the grain and plate on warmed plates.

Pro Tip

Start the duck breast skin-side down over direct medium heat for 3-5 minutes before switching to indirect heat – this renders the fat more effectively and results in crispier skin.

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