John Myers
Contents
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Ingredients
- 1 Duck breast fillet about 350 - 440g
- 1 Clove of garlic
- 1 tbsp Olive oil
- 2 tbsp Rosemary fresh or dried
- 2 tsp Brown sugar
- 1 pinch Sea salt
- 2 tbsp Red wine
- 0,5 tbsp Colorful pepper
- 1 bowl Incense flour beech
Instructions
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 ...
Nutrition
Serving: 100gCalories: 312kcalCarbohydrates: 21.4gProtein: 0.5gFat: 22.3g
