If you’ve never cooked duck before, this is the perfect place to start. With just two ingredients—duck breast and Yonedas White seasoning—you can create a restaurant-quality dish right at home. A gentle sear followed by a quick smoke gives you ultra-crispy skin, juicy meat, and a show-stopping plate with very little effort.
Duck Breast
Duck breast is one of those meats that makes you feel like a five-star chef without needing a culinary degree. I’ve always loved the rich, buttery flavor of duck, especially when it’s cooked simply with just a bit of seasoning to let the natural flavor shine. In this recipe, we take a Wagyu-style approach: minimal seasoning, respectful cooking, and maximum impact.
The key? Starting with a cold pan to render the fat low and slow before finishing it with a kiss of smoke on the grill. The result is crispy skin, a juicy medium-rare interior, and pure duck deliciousness.
How to Make Seared and Smoked Duck Breast
Preparation
Start by preheating your smoker to 400°F. Remove the duck breast from its packaging, then carefully score the fat side with a sharp knife. You want shallow crisscross cuts that don’t go into the meat—just enough to help the fat render during the sear. This also allows that duck fat to self-baste the meat as it cooks, giving you insanely crispy skin and deep flavor.
Seasoning the Duck
Apply a generous coating of Yonedas White seasoning, a perfectly balanced SPG (salt, pepper, garlic) blend. Be sure to season both sides of the breast. Let the duck sit at room temperature for 20 minutes to let the seasoning settle in and the meat temper before cooking.
Searing the Duck
Use a metal-handled frying pan that can safely go into your smoker or oven. Start with the cold pan method: place the duck fat side down in the cold pan, then place it over medium heat. This technique slowly brings the fat up to temp and allows it to render rather than seal in. Once it starts to sizzle, increase the heat to high to get a deep golden crust. After a few minutes, flip the duck and give the meat side a quick 1-minute sear, then flip it back to the fat side.
Smoking the Duck
Transfer the entire pan to your preheated 400°F smoker with the duck fat side up. Let it smoke for 7–9 minutes, depending on the thickness of the breast, until the internal temperature hits around 130–135°F for a perfect medium-rare. Remove the duck and let it rest for 5 minutes before slicing.
Best Beer to Pair With Seared & Smoked Duck Breast
Dubbel (Belgian Style)
The malty, dark fruit flavors match beautifully with duck’s rich profile.
Amber Ale
Balanced and smooth with a touch of caramel, it complements both the smokiness and crispy fat.
Pinot Noir Barrel-Aged Beer
A wine-inspired ale with acidity and berry notes to cut through the richness.
Seared and Smoked Duck Breast (Only 2 ingredients!)
Equipment
- Apple Wood Pellets
- Pit Boss PB 1000 Grill
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Frying pan
Ingredients
- 2 each Duck Breasts
- ¼ cup Yonedas White Seasoning
Instructions
- Preheat smoker to 400°F
- Score duck breast skin and season with Yonedas White
- Let rest for 20 minutes
- Place duck in a cold pan, fat side down
- Sear slowly over medium heat, then high until golden
- Flip, sear meat side for 1 minute, then flip back
- Transfer pan to smoker for 7–9 minutes until medium rare
- Rest for 5 minutes before slicing and serving
Duck Breast FAQs
Is medium-rare duck safe to eat?
Yes, with care. While USDA guidelines recommend 165°F for poultry, duck breast (like steak) can be safely eaten at medium rare if sourced from a reputable supplier and handled properly. Always use a meat thermometer and know your source.
Do I need to use duck fat spray on duck?
Nope! Duck is rich in its own fat. The scoring and searing process renders enough duck fat to baste the meat naturally, giving it both flavor and crispiness.
Is this recipe gluten free?
Yes, it’s completely gluten free and safe for those with celiac disease—just be sure your Yonedas White seasoning is certified gluten free (it is).
Can I use a different seasoning?
Absolutely. We love Yonedas White because it’s simple and lets the duck flavor shine, but if you want to get creative, a little citrus zest, rosemary, or Chinese five-spice can add a unique twist.