8 Duck-Breast Bacon

Makes 1 duck breast. Duck breast bacon may be served on its own or used in sandwiches.

Ingredients

• 2 ounces Kosher salt
• 1 ¾ ounce brown sugar
• Pinch Insta Cure Number 1
• 1 Moulard duck breast, skin on (about 1 pound)

Steps

1. Combine the salt, sugar; and Insta Cure in a stainless-steel mixing bowl to make the cure mix.
2. Rub the cure mix over the duck breast and wrap it in cheesecloth. Cure the duck breast under refrigeration for about 8 hours, hung up in cheesecloth at 40°F.
3. Rinse the duck breast in warm water to stop the curing process and to wash off any remaining salt.
4. Let the duck breast air-dry on a rack under refrigeration to form a pellicle.
5. Hot-smoke the duck breast at 185°F  to an internal temperature of 152°F  Hickory, mesquite, and birch work well with duck products. Use a medium smoke intensity.
6. Cool, wrap, and refrigerate the duck breast. The duck breast may be refrigerated for up to 2 weeks and used as needed, or frozen for up to 4 weeks.