inwong's smoked duck breast

Ingredients for 8 servings:

• 1,000 g duck breast
• 40 g salt
• 1 g black pepper, ground
• 1 g pepper, green, ground
• 2 g garlic, freshly grated
• 2 g cane sugar, brown
• 2 g curry powder
• 2 g spice mix (Baharat)
• 20 ml orange liqueur, 40%

Instructions

Working time approx. 15 minutes; Rest time approx. 3 days 10 hours; Total time approx. 3 days 10 hours 15 minutes

is ideal as a soup garnish, for salads, as a starter, …

Thoroughly remove all fat and fine silver skin from the meat. Grind any spices that aren’t already ground and mix them together, then add the liqueur. Stir everything together again. First, rub the meat with the appropriate amount of salt. Then, rub with the prepared spice and liqueur mixture. Store in an airtight container for approximately 10 hours per 1 cm of meat thickness. Then, wipe with a damp cloth, dry, and let it air-dry for approximately 3 days before smoking (always ensure there is plenty of fresh air) in a cool, slightly humid room (protect from pests!). Then, cold-smoke several times in a smoker according to taste and store until the desired degree of ripeness is reached. Versatile: as a soup garnish, with salads, as an appetizer, etc.