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- Duck fillet
- Salt
- Black pepper
- 3–4 smoking wood chips
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking by lighting the charcoal with a firestarter. Insert the two-zone cooking system, place the stainless steel cooking grate, and wait until the temperature reaches 110°C. Add the smoking wood chips, then close the top and bottom air vents to maintain an even temperature.
- Score the skin of the duck breasts both crosswise and lengthwise with a sharp knife. Smoke the breasts for about 20 minutes, until the internal temperature reaches 40°C. This can be easily measured with a pocket thermometer.
- Wrap the duck breasts in foil to keep warm, remove the deflector from the grill, fully open the vents, and increase the temperature to 230°C.
- Sear the duck breasts directly over the coals for 1 minute on each side. Be careful — there will be flames! The internal temperature of the meat should reach about 55°C.
- If you prefer your duck more well-done, extend the smoking time by 5 to 10 minutes.
