INGREDIENTS
2 Boneless duck breasts
6 Cups mixed greens
3 Celery Stalks, sliced
2 Apples (royal gala, red delicious), cored
and cubed
1 Sweet onion, thinly sliced
1 Cup extra old cheddar, cut
into ½" cubes
½ Cup salad dressing (sweet onion or poppy
seed)
Bradley Flavour Bisquettes – Apple, Cherry or
Maple
DIRECTIONS
1. Place the duck breasts on a smoker
rack.
2.
Set the smoker to 250°F (120°C) and load your bisquettes.
3. Smoke the duck for around 2½ - 3 hours or
until the internal temperature of the meat reaches 150°F (65.5°C).
4. Place the duck in a fridge to chill. Once
cold, peel back the skin and cut into small cubes.
5. Assemble salad by placing some mixed
greens on a plate. Top with celery, apples, onions, cheddar, and cubed duck.
Drizzle with salad dressing.
6. Serve.
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