John Myers
Freshly Smoked Duck Breast
The perfect freshly smoked duck breast recipe with a picture and simple step-by-step instructions.
- 800 g Barbarian duck breast with skin
- 0,5 tsp Ground ginger
- 0,5 tsp Fennel seeds
- 0,5 tsp Peppercorns
- 0,5 tsp Dried rosemary
- 1 tsp Dried oregano
- 24 g Nitrite curing salt
- 15 g Brown sugar
- Equipment is at the end! Spice mixture: put all ingredients in a mortar and paint finely
- Wash duck breasts well and pat dry and remove protruding skin,
- Rub both pieces well with the spice mixture (there is hardly anything left)
- Then vacuum seal each breast individually and leave it in the refrigerator for 7 – 9 days, after the curing time (the meat has become much firmer), take it out of the pack and wash it off well and pat dry. (I tried both variants after 9 days, I personally found that the taste was more intense.
- Then place on a grid for another 2 days in the refrigerator without foil to burn through. (This makes the meat drier. Info: it doesn’t really look very appetizing, but it should be)
- Smoking: I only used cherry flour in an economy fire. Place both duck breasts on a greased grid in the oven for 1 hour. The meat should reach a core temperature between 62 – 65 degrees in the first hour (in the smoker itself it is around 90 to 105 degrees). After this hour bring the meat to 70+ core temperature for about 10 minutes to kill the last germ.
- Then hang the meat in the oven on rakes and smoke for another 1.5 hours at 62 to 65 degrees KT. Tip when changing the individual temperatures, I took the meat out beforehand and later put it back in the oven.
- After the smoking time of 2.5 hours has been reached (the meat should now also have a nice golden color and be firm to the touch). Take out the duck breast and pat dry with kitchen paper (remove liquid fat). Then let it rest for about 3 hours in the refrigerator or cool cellar hanging or was spoiled.
- Equipment: In this case I use a smoker with electronic heating and an economy burner. The temperature is measured with a BBQ termometer that measures both the internal temperature and the core temperature
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