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Cured & Smoked Long Island Duck



  • 6-8 ounce duck breast, cleaned and trimmed
  • 2 cups dry sherry
  • 1/2 cup salt
  • 3/4 cup maple syrup
  • 2 1/2 tsp curing salt
  • 2 tbsp coarse pepper


  1. Place duck in a large airtight bag. Combine all other ingredients and pour over the duck in the bag. Squeeze out the air and let it marinate in the refrigerator for 48 hours.
  2. Remove the duck from the bag and place in a smoker (if you don’t have a smoker, you can use your barbecue).
  3. Smoke the duck for about 45 minutes, or until the internal temperature has reached 150 degrees. Preheat an oven to 350 degrees.
  4. In a hot pan with oil, sear the duck breast, skin side down, until it is crisp.
  5. Place in the oven for about 10 minutes.
  6. Slice and serve over cheese grits with your favorite brown sauce, such as demi-glace.

Hudson Valley Restaurant Week is back this April 8-21!