Smoked duck breast
Posted: Tue Jun 03, 2014 3:24 amI'm going for it, just put a brine together I got off DU's website. The brine smells great I hope it turns out good.
12–16 duck breast fillets, skin on or off
Olive oil
Brine
3 quarts water
1 cup kosher salt
1 cup brown sugar
1/4 cup Italian seasoning
1/4 cup garlic powder
2 tablespoons cracked black pepper
2 tablespoons red pepper flakes
4 bay leaves, crushed
1 1/2 quarts ice
Directions
Heat 1 quart of water in a saucepan over medium heat. Add kosher salt and next 6 ingredients and stir until dissolved. Reduce temperature to low and simmer brine 15 to 20 minutes to blend flavors. Transfer brine to a large container, add remaining 2 quarts of water, and allow to cool. Add ice.
Place duck breast fillets in brine and refrigerate for 6 to 24 hours. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil.
Place fillets in a 170-degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium-rare.
12–16 duck breast fillets, skin on or off
Olive oil
Brine
3 quarts water
1 cup kosher salt
1 cup brown sugar
1/4 cup Italian seasoning
1/4 cup garlic powder
2 tablespoons cracked black pepper
2 tablespoons red pepper flakes
4 bay leaves, crushed
1 1/2 quarts ice
Directions
Heat 1 quart of water in a saucepan over medium heat. Add kosher salt and next 6 ingredients and stir until dissolved. Reduce temperature to low and simmer brine 15 to 20 minutes to blend flavors. Transfer brine to a large container, add remaining 2 quarts of water, and allow to cool. Add ice.
Place duck breast fillets in brine and refrigerate for 6 to 24 hours. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil.
Place fillets in a 170-degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium-rare.
