in Recipes

Cold smoked duck breast

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Ingredients for 4 servings:

  • 1 kg duck breasts
  • 25 g curing salt
  • 5 g brown sugar

Instructions

Working time approx. 1 hour; Rest period approx. 8 days; Total time approx. 8 days 1 hour

Rub the duck breasts with curing salt, brown sugar, and a little pepper, and vacuum seal them for curing. Rinse after 2 days, stack them on top of each other, and tie them with kitchen string. Let them smoke for 1-2 days. Then smoke with a smoker’s smoker 1-2 times (depending on taste) for 8-10 hours. Then let them dry for another 2 days and vacuum seal them for a week. With little effort, you’ll have a delicacy that’s perfect as a gift instead of chocolates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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