Duck Breast, Cured and Smoked at Home

It is easy to cure duck breasts at home, and with new pellet smokers, it is also easy to smoke them. To cure the duck, you need a mix of three ingredients and 12 hours in a fridge. Another 48 hours in the refrigerator for air drying, and you get a gourmet deli product for salads or main fancy dishes. Duck breasts taste good cured and air-dried, but if you own one of the pellet smokers and slightly smoke them at the end, they'll be even better. This recipe is for two duck breasts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a shallow dish, mix coarse salt and sugar. Coat duck breasts with molasses and dip them into the sugar and salt on both sides, ensuring they are equally covered. Place breasts one on top of another in a non-reactive container, close the lid, and them cure for 12 hours refrigerated. Turn the container upside down after the first 6 hours of curing.

Step 2

Rinse the breasts under cold running and tap dry with paper towels. Wrap them in cheesecloth and hang them in a container like shown in the picture — this way, cold air can circulate. Do not cover with a lid! Place this container on the top shelf and let the breasts air dry for at least 48 hours or more if you want them more dehydrated.

Step 3

That's how they will look at the end of drying.

Step 4

Smoke the cured breasts on the rack for about 1 hour on low heat (180F). Cover with plastic wrap and refrigerate to let duck breasts cool quickly. Store them in an air-tight container until ready to serve refrigerated for up to 1 week. For prolonged storage, vacuum pack them.

↑Support creators by visiting their site 😊