Duck breasts with lemon curd

In this recipe the duck breasts are first smoked and then grilled, using a lemon curd glaze. Fingerlickin’ good!

Duck breasts have great flavor which is somewhere between game and domestic meat. In this recipe they are first smoked, then grilled using a lemon curd glaze. Citrus goes very well with duck.

Serves: 4

Ingredients

ImperialMetric
2 duck breasts, 12-14 oz each
1 tsp salt
3 tbsp lemon curd
a few wood chunks for smoking
2 duck breasts, 350-400 grams each
1 tsp salt
3 tbsp lemon curd
a few wood chunks for smoking

Instructions

Start by removing the duck breasts from the plastic packaging. They usually come packaged in pairs. Rinse with cold water and pat them dry with a paper towel. Place them skin side down on a plate and apply a dry brine by sprinkling the salt evenly over the meat. Let them rest in the fridge for at least 2 hours before cooking.

Raw duck breasts

Raw duck breasts

Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Brush half the lemon curd on the meat side of the duck breasts and place them on the indirect side, skin side down. Add some wood chunks on the glowing embers for smoking and close the lid.

Duck breasts glazed with lemon curd

Duck breasts glazed with lemon curd

Leave the meat until the inner temperature is 131° F. It usually takes 30-40 minutes. Remove the lid from the grill and stoke the fire to get it red hot. Place them skin side down over the glowing embers. Give them a good sear for 30 seconds, then flip and sear the meat side. Keep flipping a few times until the meat reaches 140° F. The skin is fatty, so watch out for grease fire. Remove them from the grill and brush the other half of the lemon curd on the meat side, wrap in aluminum foil and a towel, and let them rest for 20-30 minutes before serving.

Duck breasts being seared over direct heat

Duck breasts being seared over direct heat

Grilled duck breasts

Grilled duck breasts

Duck breasts are best cut across in thin slices. Serve it with some oven roasted carrots and parsnips, and a nice red wine sauce.

Grilled and smoked duck breasts with oven roasted veggies and a red wine sauce

Grilled and smoked duck breasts with oven roasted veggies and a red wine sauce

Posted by Henrik

Passionate food lover and a big fan of traditional barbecue.

  1. Nice recipe Henrik. I have a couple of duck breasts in the freezer. Will have to give this a try!

    Reply

    1. Thanks David, let me know how it turns out!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *