Cured and smoked duck breast

[ahakohda]

3 mallard duck breasts wet cured in brine for 48 hours.

Brine.
2 liters water
1tsp whole black pepper
1tsp whole allspice
5 pcs of clove
2 whole garlics
4-5 bayleafes

Bring to boil. Simmer for 15-20 min. Cool overnight in fridge.
Using equilibrium method calculate salt/pink salt and sugar.
Let the pelicle to form.
Clean and chop 4 garlic cloves. Using mortar grind it with some black pepper. Apply garlic pepper mix all over pieces.
Smokeat 180f till internal 140f.

 

[SmokinEdge]

Looks delicious.

 

[Rafter H BBQ]

Wow, nice job!

 

[Brokenhandle]

I'd say it looks delicious also!
And I haven't forgotten about your backfat, waiting for the butcher.

Ryan

 

[Gonna Smoke]

I love duck breast, but have never had it smoked. That looks fantastic...

 

[Bearcarver]

Looks Great, from the Den!!
Like.

Bear

 

[bauchjw]

Wow! That looks awesome! I’ve never had duck like that, looks delicious!

 

[TNJAKE]

Man I'd hit that hard. Nice work bud

 

[indaswamp]

Very nice! Domestic or wild mallard? I'm guessing domestic from the thickness of the fat cap. Either way, looks awesome! Like!

 

[ahakohda]

Very nice! Domestic or wild mallard? I'm guessing domestic from the thickness of the fat cap. Either way, looks awesome! Like!

It is a moulard magret duck. Farmed. Allegedly on vegetarian diet.

 

[indaswamp]

It is a moulard magret duck. Farmed. Allegedly on vegetarian diet.

Ah.. OK...Cool.

 

[atomicsmoke]

"Allegedly on vegetarian diet."
----
Huh?

Nice colour. Do you eat the fat cap? I cold smoke them then air dry.-love the fatty skin on them.

 

[atomicsmoke]

haven't forgotten about your backfat
----
Whats the story on the backfat? Care to share what is for?

 

[ahakohda]

"Allegedly on vegetarian diet."
----
Huh?

Nice colour. Do you eat the fat cap? I cold smoke them then air dry.-love the fatty skin on them.

Place i ordered these brests claiming duck were raised on vegetarian diet.

i actually salted one breast as duck prosciutto.
here is evening board

 

[jcam222]

Looks fantastic! I haven’t had duck breast at all cured or not. I really have to change that!!

 

[ahakohda]

haven't forgotten about your backfat
----
Whats the story on the backfat? Care to share what is for?

I am trying to find some nice fatback to make lardo/salo.

 

[TNJAKE]

Hell the prosciutto looks the best to me. I order duck prosciutto from a website called dartagnan and it's delicious. Is that wine cheese?

 

[ahakohda]

Yes it is

 

[atomicsmoke]

I am trying to find some nice fatback to make lardo/salo.

Right on. I am making something similar all the time.....smoked.

Smoked backfat - or how to rise your cardiolost's blood pressure

I brined it for three weeks, dried off for 24h and smoked with beech for about 72h. I will hang them for 3-4 weeks.

www.smokingmeatforums.com

 

[atomicsmoke]

Place i ordered these brests claiming duck were raised on vegetarian diet.

i actually salted one breast as duck prosciutto.
here is evening board
View attachment 524909

Looks awesome.