📖 Instructions

1. Prepare the Duck: Pat the duck breasts dry with paper towels. Lightly score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat during cooking.
2. Season the Duck: In a small bowl, combine salt, black pepper, and a pinch of garlic powder. Rub the mixture evenly over the duck breasts. Let the duck rest at room temperature for about 30 minutes. This allows the seasoning to penetrate and helps the duck cook more evenly.
3. Make the Apple Cinnamon BBQ Sauce: In a small saucepan, melt the butter over medium heat. Add the diced apple and cook until softened, about 5-7 minutes. Stir in the ketchup, apple cider vinegar, brown sugar, cinnamon, chili powder, Worcestershire sauce, and a pinch of salt. Bring to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasonings as needed. If you prefer a smoother sauce, you can use an immersion blender to purée it. However, I enjoy the rustic texture of the diced apples.
4. Smoke the Duck: Preheat your smoker to 250°F (121°C). Place the duck breasts skin-side up in the smoker. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
5. Rest the Duck: Once the duck is cooked, remove it from the smoker and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
6. Assemble the Sliders: While the duck is resting, lightly toast the slider buns. Slice the duck breasts thinly against the grain. Brush the cut sides of the slider buns with some of the apple cinnamon BBQ sauce. Place a few slices of duck on the bottom bun, top with a spoonful of extra BBQ sauce, and add the top bun. Serve immediately and enjoy!