This smoked duck breast recipe with creamy pearl barley completely converted me to love duck! I had tried duck a few times, and it just never clicked with me - until this recipe! I found it in 'The German Cookbook' by Alfons Schuhbeck, probably the most famous German chef. And it’s now one of my favorite cozy meals to make when I want something a little different, fun to make and special.
If you're like me and duck hasn't been your go-to, this duck recipe might surprise you too. The steps are simple, but the flavor is deep and layered. First, we sear the duck to get the skin nice and crispy. Then we briefly smoke it over beechwood chips before baking it gently in the oven. The result is unbelievably tender meat with perfectly crisp skin and just a hint of smoke.
And let’s not forget the pearl barley. If you’ve only had it in the shape of a drinkable beer, get ready to fall in love with it in this creamy, vegetable-packed side dish! It’s like risotto’s German cousin. Hearty, comforting, and so good with this duck!
This smoked duck recipe is perfect any time of year and pairs beautifully with a glass of bold, fruity Spätburgunder (German Pinot Noir).
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Why you need to make it!
Most duck recipes just focus on the meat - sear it, roast it, done. But this recipe adds depth with layers of flavor. The duck breast is first pan-seared to crisp up the skin, then smoked briefly with beechwood chips, and finally baked to finish. That combo gives you a crispy outside, tender inside, and a subtle smokiness that makes every bite unforgettable.
And instead of the usual potatoes or salad (although there is nothing wrong with that), we’re serving the duck over a creamy pearl barley medley cooked with leeks, root vegetables, and a splash of cream. It’s a complete dish that feels both rustic and elegant.
Plus, this recipe adds a cultural culinary factor to your dinner table. Duck has a long-standing history in German cuisine, often reserved for festive meals and holidays.
Ingredients needed for smoked duck bread
You’ll find the full measurements in the recipe card below, but here’s a quick overview of the ingredients and why each one matters in this authentic German recipe.
- Duck Breasts. Choose bone-free breasts with the skin on. Scoring the skin helps the fat render and gives you that golden, crispy finish.
- Salt & Pepper. A simple seasoning that enhances the natural richness of the duck. Be generous, especially with the salt on the skin side.
- Pearl Barley. This hearty grain turns soft and creamy as it cooks in broth. It’s the perfect cozy pairing for the savory duck.
- Chicken Stock. Used to cook the barley, adding more depth and flavor than water would.
- Oil. Just a splash is needed to sear the duck. Any neutral oil with a high smoke point works well.
- Leek, Carrot, Parsnip & Celery. These root vegetables add sweetness, color, and texture to the barley. They’re sautéed gently to keep them tender but not mushy.
- Butter. For sautéing the vegetables and adding richness. It gives the whole dish a silky finish.
- Cream. Stirred in at the end to make the barley creamy and comforting - almost like a German-style risotto.
- Chives. These get sprinkled on at the end for a fresh, mild onion flavor and a pop of color.
- Wood Chips. Beechwood is traditional in German cooking and gives the duck a soft, smoky aroma without overpowering it.
Step-by-step instructions
This might sound fancy, but it’s actually a pretty easy German recipe. The full printable recipe is below, but here’s a quick walk-through to give you an idea.
Prep. Score the skin on the duck breasts and season with salt and pepper. Rinse and drain your barley.
Cook the Barley. Simmer the barley in chicken stock until tender.
Sear the Duck. Place duck skin-side down in a cold pan and let the fat slowly render out. Flip and sear the other side.
Smoke. Use a stovetop or outdoor smoker (like a Traeger) to smoke the duck.
Roast. Transfer the smoked duck to a oven and roast gently while you finish the barley.
Sauté the Vegetables. Dice and sauté your veggies in butter, then add a splash of cream and simmer until tender.
Combine. Stir the cooked barley into the vegetables and season to taste.
Rest and Slice. Let the duck rest before slicing thinly. This locks in the juices and keeps the meat tender.
Serve. Plate the barley and vegetables first, then fan the duck slices over the top. Sprinkle with fresh chives if you like.
Tips for cooking duck like a pro
Cooking duck doesn’t have to be scary! Here are a few things to keep in mind:
- Score the skin before searing to help render the fat.
- Start skin-side down in a cold pan for the crispiest result.
- Don’t overcook the meat. Medium-rare to medium is ideal.
- Let it rest for a few minutes after baking to keep it juicy.
Smoking your duck is optional but highly recommended. Just a few minutes of beechwood smoke turns it into something really special and really authentic.
More German recipes you’ll love
If you're new to duck or looking for more festive dishes, you're in the right place. My kitchen is full of cozy German recipes that highlight simple, comforting flavors. Try my beer-battered cod, schnitzel, or German baked ham. They’re all perfect for holiday meals or Sunday dinners.
And if you haven’t already, make sure to subscribe to my newsletter so you never miss a new German recipe or cozy kitchen story. Every week I share something delicious and a little bit nostalgic, straight from my German kitchen to yours.
The BEST Smoked Duck Breast Recipe
Equipment
- 1 Fine-Mesh Sieve For washing the barley.
- 1 Smoker grill We have a Traeger grill and love it! Linking mine here.
- 1 Dutch Oven For cooking the veggies in. Can also use a skillet or large saucepan with lid.
Ingredients
- 750 grams duck breasts 4 breasts, skin on
- salt
- pepper
- 200 grams pearl barley
- 1 liter chicken stock
- 1 tablespoon avocado oil
- 1 leek
- 1 carrot
- 1 parsnip
- 2 stalks celery
- 40 grams butter
- 3 tablespoons cream
- 1 bunch chives for garnish (if desired)
Instructions
- Carefully score the skin sides of the duck breasts. Rub with salt and pepper.750 grams duck breasts, salt, pepper
- Put the barley in a sieve and wash under cold running water. Let drain thoroughly, then combine with the stock in a pan and bring to a boil. Cover with a lid and let swell for 45-55 minutes over low heat.200 grams pearl barley, 1 liter chicken stock
- Heat the oil in a frying pan or skillet over medium heat and sear the breasts well on their skin sides, about 2 minutes, then turn over and sear on the other side for 1 minute. Transfer to a rack over a dish to drain.1 tablespoon avocado oil
- Heat the wood chips (or pellets) in a smoker oven or a stovetop smoker. Put the duck breasts on a rack in the smoker and hot-smoke slowly for 5-6 minutes. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius/ Gas Mark 3).
- Cut off the roots and green leaves from the leek, cut the white part in half lengthwise and wash thoroughly.1 leek
- Peel the carrot and parsnip. Cut the leek, carrot, parsnip and celery stalks into small dice.1 carrot, 1 parsnip, 2 stalks celery
- Heat the butter in a casserole (dutch oven if you have one, or use a deep skillet with a lid) and sauté the vegetables. Deglaze the pan with the cream, cover with the lid and cook for a few minutes until the vegetables are tender, but firm to the bite. Stir in the barley and season with salt and pepper.3 tablespoons cream, 40 grams butter
- Take the breasts out of the smoker and rest in the oven for about 5 minutes. Wash, shake dry and finely chop the chives.1 bunch chives
- Cut the breasts into thin slices. Arrange the vegetables and pearl barley on warmed plates, sprinkle with chives and cover with the duck breast slices.
