Ingredients
2 Boneless Duck Breasts
Brine Ingredients:
1 cup Apple Juice
¼ tsp Ground Ginger
½ tsp Garlic Powder
1 tbsp SIDS RASPBERRY VINEGAR
1 tbsp salt
1 tbsp honey
Maple Bourbon Glaze:
30 mils Bourbon
30 mils Maple Syrup or Golden Syrup
Directions
Brine Duck:
Mix brine ingredients together in a small bowl.
Use a sharp knife to score the skin side of the duck breast in a cross pattern.
Combine duck breasts and brine into a sealable plastic bag. Place in fridge to marinate for up to three hours.
Remove duck from brine. Give the duck a quick rinse under cold water and pat dry with a paper towel.
Smoke Duck:
Place duck breasts in a preheated smoker at 107°C for approximately 60 minutes. Cook until it has an internal temperature of 55°C.
While the duck is smoking, heat up a cast iron pan in the oven at 230°C.
Once the duck reaches 55°C, sear it in the cast iron pan, skin side down for about five minutes until the internal temperature reaches 60°C.
Let the duck rest for 5 minutes.
Maple Bourbon Glaze:
Combine bourbon and maple syrup in a small saucepan and simmer over low heat for 5 minutes. Drizzle over the sliced duck and serve.
