How to Hot Smoke a Duck Breast
Many people don’t realize how easy it is to smoke meat at home, especially when it comes to hot smoking. No special equipment is needed, just an overnight cure and around 20-30 minutes to smoke.
18oz. duck breasts, I like to use mallard for this; being the larger of the wild ducks.
1 tsp sea salt
1 tsp brown sugar
1 tsp juniper berries
1 tsp coriander seeds
1 tsp mustard seeds
1 handful of wood chips for smoking
Blitz together the salt, sugar, juniper berries, coriander seeds and mustard seeds in a food processor or in a pestle and mortar to make a cure.
Rub the cure all over the duck breasts before placing them in a shallow pan, scattering over the excess cure, and placing in your fridge overnight; around 12 hours.
After 12 hours give the duck breasts a quick rinse under running water and pat dry.
Light the wood chips in the bottom of a barbecue grill or if you don’t have one, in the bottom of a roasting tray, tin bucket, or anything you can use safely and place a grill grate on top.
Once lit, allow the chips to almost burn out and produce pillows of smoke. Lay your duck breast on the grill over the chips and smoke for 8-10 minutes on either side until the breasts are cooked through.
They are ready to eat right away or can be stored in your fridge for 3-4 days.