The BEST Smoked Duck Breast Recipe
This smoked duck breast recipe with creamy pearl barley completely converted me to love duck! I had tried duck a few times, and it just never clicked with me - until this recipe! I found it in 'The German Cookbook' by Alfons Schuhbeck, probably the most famous German chef. And it’s now one of my favorite cozy meals to make when I want something a little different, fun to make and special.If you're like me and duck hasn't been your go-to, this duck recipe might surprise you too. The steps are simple, but the flavor is deep and layered. First, we sear the duck to get the skin nice and crispy. Then we briefly smoke it over beechwood chips before baking it gently in the oven. The result is unbelievably tender meat with perfectly crisp skin and just a hint of smoke.And let’s not forget the pearl barley. If you’ve only had it in the shape of a drinkable beer, get ready to fall in love with it in this creamy, vegetable-packed side dish! It’s like risotto’s German cousin. Hearty, comforting, and so good with this duck!This smoked duck recipe is perfect any time of year and pairs beautifully with a glass of bold, fruity Spätburgunder (German Pinot Noir).
Servings: 4 servings
Calories: 517kcal
Equipment
- 1 Fine-Mesh Sieve For washing the barley.
- 1 Smoker grill We have a Traeger grill and love it! Linking mine here.
- 1 Dutch Oven For cooking the veggies in. Can also use a skillet or large saucepan with lid.
Ingredients
- 750 grams duck breasts 4 breasts, skin on
- salt
- pepper
- 200 grams pearl barley
- 1 liter chicken stock
- 1 tablespoon avocado oil
- 1 leek
- 1 carrot
- 1 parsnip
- 2 stalks celery
- 40 grams butter
- 3 tablespoons cream
- 1 bunch chives for garnish (if desired)
Instructions
- Carefully score the skin sides of the duck breasts. Rub with salt and pepper.750 grams duck breasts, salt, pepper
- Put the barley in a sieve and wash under cold running water. Let drain thoroughly, then combine with the stock in a pan and bring to a boil. Cover with a lid and let swell for 45-55 minutes over low heat.200 grams pearl barley, 1 liter chicken stock
- Heat the oil in a frying pan or skillet over medium heat and sear the breasts well on their skin sides, about 2 minutes, then turn over and sear on the other side for 1 minute. Transfer to a rack over a dish to drain.1 tablespoon avocado oil
- Heat the wood chips (or pellets) in a smoker oven or a stovetop smoker. Put the duck breasts on a rack in the smoker and hot-smoke slowly for 5-6 minutes. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius/ Gas Mark 3).
- Cut off the roots and green leaves from the leek, cut the white part in half lengthwise and wash thoroughly.1 leek
- Peel the carrot and parsnip. Cut the leek, carrot, parsnip and celery stalks into small dice.1 carrot, 1 parsnip, 2 stalks celery
- Heat the butter in a casserole (dutch oven if you have one, or use a deep skillet with a lid) and sauté the vegetables. Deglaze the pan with the cream, cover with the lid and cook for a few minutes until the vegetables are tender, but firm to the bite. Stir in the barley and season with salt and pepper.3 tablespoons cream, 40 grams butter
- Take the breasts out of the smoker and rest in the oven for about 5 minutes. Wash, shake dry and finely chop the chives.1 bunch chives
- Cut the breasts into thin slices. Arrange the vegetables and pearl barley on warmed plates, sprinkle with chives and cover with the duck breast slices.
Notes
To make this recipe, you will need a smoker oven or stovetop smoker, and wood chips, ideally beech. Here is the one we use and love.
Nutrition
Calories: 517kcal | Carbohydrates: 60g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 496mg | Potassium: 832mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3510IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 5mg