Smoked Duck Breast

Name: Entenbrust
Total time: 1 h
Ingredients: 15 g Grobes Salz; 15 g Honig; 15 ml Sojasauce; 3 g Fünf-Gewürze-Pulver; 3 g Ingwer; 3 g Orangenzeste

GlazePoultryHot SmokingMedium1.5-2.5 hrs58-62 °C100-120 °CCherry

Score fat layer, smoke low, finish with high heat for crispy skin.

Ingredients(for 1 kg)

Coarse salt15 g

Honey15 g

Soy sauce15 ml

Five spice powder3 g

Ginger3 g

Orange zest3 g

Instructions

Preparation

24 hours

Score fat in crosshatch. Dry salt. Apply glaze.

Smoking

1.5-2.5 hours

Phase 1: 110 °C with smoke to 55 °C core. Phase 2: 150 °C to 60 °C.

Pro Tip

Score fat deeply (not into meat!) — fat renders out.

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