Keto Smoked Duck

Elevate your keto dining experience with this rich and flavorful Keto Smoked Duck recipe, a true showstopper for any occasion. Tender duck breasts are artfully seasoned with a smoky blend of paprika, garlic, and onion powders before being infused with the refreshing aroma of lemon zest and fresh thyme. The secret to this dish lies in the slow-smoking process using apple or cherry wood chips, which impart an irresistible depth of flavor while keeping the meat juicy and perfectly cooked to medium-rare perfection. With just 15 minutes of prep time and a beautifully crisped, golden skin thanks to the scored crosshatch technique, this low-carb masterpiece is as elegant as it is satisfying. Serve it fresh off the smoker and let the melt-in-your-mouth slices steal the spotlight at your next gathering.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 1 tablespoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 teaspoon Lemon zest
• 1 tablespoon Fresh thyme
• 1 cup Wood chips (preferably apple or cherry wood)

Directions

Step 1

Remove the duck breasts from the refrigerator and allow them to come to room temperature. This can take about 15-20 minutes.

Step 2

In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

Step 3

Dry the duck breasts thoroughly with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render out during cooking.

Step 4

Rub the spice mixture evenly over the duck breasts, ensuring all surfaces are coated.

Step 5

Drizzle the olive oil over the duck, and then sprinkle the lemon zest and fresh thyme leaves on top.

Step 6

Prepare your smoker by soaking the wood chips in water for at least 30 minutes, then drain them.

Step 7

Preheat the smoker to about 225°F (107°C). Add the wood chips to the smoker box or directly onto the coals as per manufacturer instructions.

Step 8

Place the duck breasts skin-side up on the smoker rack. Smoke the duck until it reaches an internal temperature of 135°F (57°C) for medium-rare, which should take approximately 60-90 minutes.

Step 9

After smoking, let the duck rest for 10 minutes. This allows the juices to redistribute.

Step 10

Slice the duck breasts thinly against the grain and serve immediately.

Nutrition Facts

Serving size	(700.9g)

Amount per serving	% Daily Value*
Calories	1643.7

Total Fat 142.4g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 336mg	0%
Sodium 2606.0mg	0%
Total Carbohydrate 9.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 0.8g
Protein 81.3g	0%

Vitamin D 0IU	0%
Calcium 90.2mg	0%
Iron 25.5mg	0%
Potassium 1109.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.9%

Protein: 19.8%

Carbs: 2.3%