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Smoking Duck

post #1 of 4
6/21/01 at 11:56am
Thread Starter 
I have 3 duck breasts, split. I would like to smoke them. I have an electric bullet shaped smoker. I have seen any number of different approaches on the web. Does anyone here have a preferred method of smoking duck?
As always your Advice and Counsel are greatly appreciated :)

Kyle
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #2 of 4
6/21/01 at 5:47pm
In the Chez Panisse Cafe Cookbook there is a recipe for Cured Duck Breast "Prosciutto". Not really what you are looking for though. If interested let me know I'll post the recipe.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #3 of 4
6/22/01 at 8:40am
Thread Starter 
I'd love to see it. Either post it or email it to me.
Thanx :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #4 of 4
6/22/01 at 11:28am
Let me know if you try this Kyle. I am curious about the results.


Cured Duck Breast “Prosciutto”


2 large whole boneless duck breast skin on
2 1/2 tablespoons salt
2 teaspoons dried thyme
1 bay leaf, crumbled
1 teaspoon freshly ground black pepper


Lay the duck skin side down on a cutting board. Pull off the tiny tenderloins and save them for another purpose. With a sharp knife divide each heart-shaped breast into 2 pieces along the natural division in the centre. Trim any extra skin protruding from the edges.

Combine the salt, thyme, bay, and black pepper in a small bowl. Evenly sprinkle both sides of each of the 4 half-breast with the mixture. Arrange the breast in a single layer on a platter, cover, and refrigerate for 48 hours, turning them 2 or 3 times over the course of the 2 days

Drain any accumulated juices and pat the breasts dry. Wrap each piece in cheesecloth and tie a knot on each end with butcher’s twine, leaving a 12 inch length of twine on each end from which to hang them.

Hang the breasts for 10 days in a dry, cool place (we use the wine cellar), making sure they hang free and are not touching each other. Now turn them and hang them from the other end for another 8 to 10 days or until they are quite firm to the touch. Remove the cheesecloth, wrap the breast in parchment paper or plastic film, and refrigerate for up to 2 weeks.,

To serve, slice as thinly as possible on the diagonal with a very shharp knife.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
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