SMOKED DUCK BREAST RECIPES RECIPES

Steps:

• Stir together 4 cups water with coffee, kosher salt, brown sugar, and curing salt in a container with a lid. Mix until solids are dissolved. Add the molasses and stir until completely dissolved. Add 3 cups ice and stir until cure is cold. (It's ok if all the ice doesn’t melt completely.)
• Add duck breasts to cure and weigh them down with a large plate to keep submerged. Place covered container in refrigerator for a minimum of 6 hours.
• Remove from refrigerator, take breasts out of brine and discard brine. Rinse duck breasts under cold running water and pat dry.
• When ready to cook, set Traeger temperature to 165? and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Place duck breasts on grill grate and smoke for 2 hours.
• Cool duck completely, wrap in plastic wrap and place in refrigerator until ready to use.
• To cook, slice breast thinly and fry in a pan just like you would pork bacon. Or slice breast thinly, place on Traeger set to 350? and cook for 10 minutes per side. Enjoy!

Steps:

• Rub the duck breasts with the curing salt and set overnight in the refrigerator. Heat the tea leaves in a wok, place down a grid, place the duck breasts on the grill, cover and smoke for 15 minutes. Remove from the grill. Heat oil in a pan and fry the duck on the skin side for 5 minutes at high heat. Turn and fry the second side for 10 minutes.
• Sprinkle the skin with the hoisin sauce and let rest for 10 minutes. Rinse the lettuce. Rinse and halve the tomatoes and place on plates. Cook the lenses in a little salted boiling water for 10 minutes and drain. Sprinkle the lenses over the salad. For the vinaigrette, stir the ingredients to make a sauce. Cut the duck breast into thin slices and arrange on the salad.  Drizzle the vinaigrette.