Smoked Duck Breasts
This recipe is featured in Finding a Closer Connection with our Food
Duck lends itself very well to smoky flavours. Hot smoking duck breasts in a stove top smoker is a quick way to smoke and transforms the meat into something incredibly special. Smoked duck breasts are especially good served warm or hot.
- Servings 4
For the cure
- 4 duck breasts, skin on
- 30 grams (2½ tablespoons) Demerara sugar
- 30 grams (2 tablespoons) salt
- 22.5 ml (1½ tablespoons) hickory, cedar or apple wood chips
1. To prepare the meat for smoking, dry the duck breasts using kitchen paper. Make the cure by mixing together the salt and sugar, and rub this over the meat. Place in a covered container in the fridge for at least 30 minutes, but you can leave it for longer if you like. Just before you are ready to smoke the meat, rinse to remove the cure and dry thoroughly.
2. Set up a smoker. When it is ready, add the duck breasts, cover and smoke for 30 minutes.
3. When the duck breasts are smoked, barbeque them until the skin is crisp. Duck can be eaten pink.
Tip: For extra crispy skin, score the skin at 1 cm (⅓ inch) internals using a small, sharp knife before pan frying or baking.