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Brine duck breast in salt water for 6 to 24 hours.
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 165 degrees F and preheat, lid closed, for 5 minutes.
Season duck breast with Traeger Chicken Rub. Place on the grill and smoke until cooked through, about 1 ½ to 2 hours. Let rest for 30 minutes and slice thin.
Increase temperature to 350 degrees F and preheat, lid closed, for 10 minutes.
Using a cookie cutter, cut the puff pastry into approximately 16 small circles or squares (slightly larger than the diameter of goat cheese round).
Bake the puff pastry in the Traeger for 5 minutes, until puff. If tops start rising unevenly, press down on the higher side with a teaspoon while they’re still cooking.
Remove from Traeger and top each pastry base with a slice of goat cheese, a sprinkle of thyme and black pepper. Bake for another 5 minutes.
Remove from Traeger and arrange on a serving plate. Place a couple small pieces of arugula and a slice of duck breast on top of the goat cheese, drizzle a few drops of olive oil on each one and sprinkle with chives.
Serve immediately. Enjoy!