Duck Breast Gravlax-Style
Duck breast is cold-cured in the Scandinavian gravlax tradition with salt, sugar, and dill, then cold-smoked. The result is a tender, melt-in-the-mouth product with a delicate smoky note. Ideal as a starter or on a charcuterie board.
Ingredients(for 1 kg)
Instructions
Curing
48–72 hoursMix all ingredients. Rub the duck breast generously, vacuum-seal or wrap tightly in cling film. Cure in the fridge at 2–4 °C, turning daily.
Preparation
2–3 hoursRinse the duck breast, pat dry, and allow to air-dry on a rack in the fridge or cool air until the surface is slightly tacky (pellicle forms).
Cold Smoking
4–6 hoursCold-smoke the duck breast at under 20 °C using alder wood and dill sprigs for 4–6 hours. Monitor temperature strictly to prevent cooking the meat.
Resting and Slicing
12–24 hoursRest the smoked duck breast again in the fridge. Then slice paper-thin across the grain and serve.
Pro Tip
Score the fat cap of the duck breast in a diamond pattern to help the cure penetrate more effectively.
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