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Gill's Hot Smoked Duck Breast
Gill's Hot Smoked Duck Breast
added by gillM

You can also use this technique on pigeon, partridge, maybe venison or rabbit, but it works particularly well with duck.

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Cook Time
  • 20 minutes
Servings
  • This recipe serves 4 as a starter
Ingredients
  • • 2 duck breasts
  •  
  • FOR THE DRY CURE
  • • 1 cinnamon stick, crushed
  • • 2 star anise, crushed
  • • 2 tsp mixed peppercorns, crushed
  • • 4 dry bay leaves, crushed
  • • 150g soft brown sugar
  • • 150g fine sea salt.
  •  
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Directions
Step 1 Mix up a dry cure of cinnamon, star anise, mixed peppercorns, brown sugar and dry bay leaves. Step 2 Add the spices to a good bowl of salt to make a mixture that will flavour and cure the duck at the same time. Step 3 Cover the bottom of a non-metallic tray with a little of the mixture. Lay the breasts on top skin-side down and cover with the rest of the salty cure. Step 4 Let them sit for about half an hour while we get the smoker going. The smoker is quite simply a converted bread bin, with two rods running the length of it and a grate on top where the food sits. In the bottom you put your woodchip, and that’s what starts to smoulder and smoke. Step 5 After half an hour rinse and pat dry the breasts. It’s very important that they are dry before they go into the smoker so the smoke penetrates into the meat. Step 6 Put them in the smoker which is placed over a low flame. Step 7 After 20 minutes roasting in the hot smoke the breasts are golden brown on the outside and mouth-wateringly pink in the middle. Step 8 Serve with wintergreens and wilted in a little chilli and soy sauce.
2 replies
Replied on

I was given some pigeon breasts from a friend, will have to have ago at this.

Replied on

This recipe is smoking!

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