Step

• 1

  Mix all the marinade ingredients together in a small bowl. Stir until sugar is dissolved.

• 2

  Remove skin from duck/goose breast if any, trim excess fat and place in the freezer for one hour. This will make slicing much easier.

• 3

  Slice duck/goose breast into 1/4 inch strips using a very sharp knife.

• 4

  In a large bowl, combine meat and marinade making sure it is completely submerged. Place in fridge for 24 hours.

• 5

  Remove the meat from marinade and place strips on paper towels, letting them sit for 15 minutes to allow some of the marinade to drain off.

• 6

  When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 7

  Sprinkle meat with black pepper or crushed red pepper flakes if desired.

  Super Smoke

• 8

  Lay slices in an even layer over grill grate and smoke for 2-1/2 to 3 hours checking every thirty minutes after that until the meat no longer feels soft. You want it to still bend in half, not snap.

  180 ˚F / 82 ˚C

  02:30

  Super Smoke

• 9

  After 8 hours, remove the meat from grill and allow to cool. Store in resealable bags or an airtight container for up to 2 months. Enjoy!

  180 ˚F / 82 ˚C

  08:00