Low Fat Smoked Duck

Indulge in the smoky sophistication of this Low Fat Smoked Duck recipe—a lighter yet flavor-packed take on a gourmet classic. Tender duck breasts are marinated in a delectable blend of low-sodium soy sauce, honey, garlic, and ginger, infused with smoky paprika for an irresistible depth of flavor. The duck is slow-smoked over apple or cherry wood chips, allowing the delicate flavors to permeate while excess fat is expertly rendered, thanks to a simple crosshatch scoring technique. With its crispy skin, succulent meat, and a perfectly balanced sweet-savory aroma, this dish is a feast for the senses. Perfect for health-conscious foodies and barbecue lovers alike, serve it thinly sliced alongside steamed greens or roasted vegetables for an unforgettable meal that feels indulgent yet low in fat.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pieces Duck breasts
• 60 ml Low-sodium soy sauce
• 30 ml Honey
• 3 cloves Garlic
• 15 g Fresh ginger
• 5 g Smoked paprika
• 2 g Black pepper
• 1 as needed Olive oil spray
• 1 cup Wood chips (apple or cherry)

Directions

Step 1

Begin by preparing the duck breasts. Use a sharp knife to score the fat in a crosshatch pattern. This will help render out excess fat during cooking. Be careful not to cut into the meat.

Step 2

Prepare the marinade by mixing the low-sodium soy sauce, honey, minced garlic, and grated fresh ginger in a bowl. Add smoked paprika and black pepper, and stir until well combined.

Step 3

Place the duck breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the duck, ensuring each piece is coated well. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 4

Before smoking, soak the wood chips in water for at least 30 minutes, then drain.

Step 5

Prepare your grill or smoker for indirect cooking at low heat, approximately 225°F (110°C). Place a drip pan filled with a bit of water under the cooking grate to catch rendered fat and maintain moisture.

Step 6

Add the soaked wood chips directly to the charcoal, or use a smoker box if you have a gas grill. Allow the wood chips to start smoking before placing the duck on the grill.

Step 7

Remove the duck from the marinade, and pat dry with paper towels. Lightly spray the olive oil on the skin side to help it crisp up during smoking.

Step 8

Place the duck breasts skin-side up on the grill grates, over indirect heat. Close the lid and smoke for about 45-60 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare or up to 145°F (63°C) for medium.

Step 9

Once cooked to your desired doneness, remove the duck from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.

Step 10

Slice the duck thinly against the grain and serve immediately with your choice of sides.

Nutrition Facts

Serving size	(760.0g)

Amount per serving	% Daily Value*
Calories	1526.5

Total Fat 114.5g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 336mg	0%
Sodium 2273.9mg	0%
Total Carbohydrate 38.1g	0%
Dietary Fiber 2.8g	0%
Total Sugars 25.7g
Protein 86.0g	0%

Vitamin D 0IU	0%
Calcium 84.3mg	0%
Iron 14.9mg	0%
Potassium 1069.4mg	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: 67.5%

Protein: 22.5%

Carbs: 10.0%