John Myers
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Marinated and Smoked Duck Breast
The perfect marinated and smoked duck breast recipe with a picture and simple step-by-step instructions.
- 1 piece Duck breast fillet about 350 – 440g
- 1 piece Clove of garlic
- 1 tablespoon Olive oil
- 2 tablespoon Rosemary fresh or dried
- 2 teaspoon Brown sugar
- 1 pinch Sea-Salt
- 2 tablespoon Red wine
- 0,5 tablespoon Colorful pepper
- 1 shell Incense flour beech
Preparation…
- Wash the duck breast fillet and remove any excess fat … Cut the side of the skin into diamonds as shown in the pictures … (so that the marinade comes in well from all sides) Cut the garlic into cubes … Together with the salt , Pepper, sugar, 1 tablespoon of the rosemary, red wine and olive oil in a bowl. Mix everything well …
Marinate…
- Place the duck breast in a vacuum bag and pour the marinade over it … The whole vacuum seal and place in the refrigerator for at least 4-5 hours. If you do not have such a device, you can also take a freezer bag and use it from time to time.
Smoking …
- Wash the duck breast under running water and hang it on a hook for about 1 hour … Preheat the smoker to 110 degrees … Bring the smoking flour to glow and spread the remaining rosemary over it … Now add the duck breast for 2 hours 110 degrees in the smoker …
Garnish…
- I like to eat smoked champinongs / chanterelles (see my cookbook) and dumplings with red wine and scarlet rose …
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