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
- Combine the salt, sugar; and Insta Cure in a stainless-steel mixing bowl to make the cure mix.
- 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.
- Rinse the duck breast in warm water to stop the curing process and to wash off any remaining salt.
- Let the duck breast air-dry on a rack under refrigeration to form a pellicle.
- 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.
- 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.