Smoked Duck Breast

I had a handful of mallard breasts left from last season and my buddy just got a Weber Smokey Mountain Cooker, so I decided I'd try smoking them. I found this brine recipe online http://www.smoker-cooking.com/smoked-duck.html and soaked the breasts for about 24 hrs. I then used a store bought rub. We loaded the smoker with ribs, chicken legs, and the duck. Smoked between 200-225 for 4 hrs (longer than the recipe said) with hickory. The duck seemed a little overdone, but was still moist (could have been due to the water bath the weber has), so I'd shorten the cooking time to 3 hrs next time. This was the best tasting duck I've ever had... all of the non hunters eating it also liked it! We also made mac and cheese, corn break, and homemade mashed potatoes. Anyone else have any smoked duck/goose recipes, or other meat for that matter? We are planning on experimenting with pork shoulder and beef brisket next. I'm planning on smoking my goose jerky for an hour of heavy smoke and then finishing in the dehydrator, but I need to wait until next season to get some goose breasts. Chris

This recipe is the hit every year at our wild game feed. Take your duck breast or I prefer Goose breast and brine it over night. I like to use an apple juice base with salt and sugar. Pull the breast out and butter fly cut it and then pound it out thin. Now dust it with a light sprinkle of sea salt and fresh cracked pepper. Then I use either asparagus or spinach leaves and lay them down on the breast. cover with pepper jack cheese or blue cheese. Roll the whole thing up and wrap with bacon. Secure with a whole lot of tooth pics. Then smoke for about an hour and a half. Then cut into finger food sizes.......it is absolutely the best! Enjoy!

Soy sauce, garlic, onion powder, black pepper, oregano, basil in the marinade overnight then on the smoker until med rare or rarer. Chill and slice very thin with cheese and crackers. Never any left overs.

Sounds awesome! I got a nodak swan , a goose, and a few ducks I plan on throwing on the smoker in the near future!