Smoked duck breast - a dream when smoked hot or cold

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner and more affordable than duck.

smoking chips

💰Cheaper: wood shavings

Wood shavings can be a budget-friendly alternative for smoking.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is less expensive and still provides acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Show how to make smoked duck breast at home.

Explain that both cold smoking and hot smoking are options, but this video will demonstrate hot smoking.

Use dry curing method for both smoking methods.

Ensure duck breasts are clean.

Prepare a spice mixture with salt, cure cloves, ginger powder, 50% dextrose, 50% sugar, black pepper, and cinnamon.

Use a mortar and pestle to grind the spices together until they are finer, but not super fine.

Rub the spice mixture over the duck breasts, ensuring to use all of it.

Place the duck breasts into vacuum bags and label them with the name and date.

Cure the duck in the fridge for at least 1.5 days per 1 cm thickness of the meat, but longer is acceptable.

After curing, pat the duck dry with a kitchen towel.

Insert hooks into the duck breasts for smoking.

For hot smoking, hang the duck and start at a temperature of 50°C (122°F) without smoke for 30 minutes to dry the outside.

Increase the temperature to 80°C (176°F) and smoke until the core temperature reaches 65°C for pink or 70°C for fully cooked.

Taste test the smoked duck and note the flavors of cinnamon and cloves, ensuring they are not too overpowering.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens