Cold-Smoked Duck Breast

Name: Entenbrust kaltgeräuchert
Total time: 4 d
Ingredients: 28 g Nitritpökelsalz (0,4–0,5 % NaNO2); 10 g Brauner Zucker; 4 g Schwarzer Pfeffer, grob gemahlen; 3 g Wacholderbeeren, zerdrückt; 2 g Knoblauchpulver; 2 g Thymian, getrocknet

Curing MixPoultryCold SmokingMedium4-5 days15-20 °CBeech + Cherry

Duck breast is dry-cured and then cold-smoked at low temperatures for a tender, aromatic result. Nitrite curing salt ensures the typical pink color and safe preservation. Beech and cherry wood provide a mild, fruity smoke flavor.

Ingredients(for 1 kg)

Nitrite curing salt (0.4–0.5% NaNO2)28 g

Brown sugar10 g

Black pepper, coarsely ground4 g

Juniper berries, crushed3 g

Garlic powder2 g

Thyme, dried2 g

Instructions

Dry curing

48–72 hours

Mix all ingredients and rub evenly onto the duck breast. Seal in a vacuum bag and cure at 2–4 °C in the refrigerator. Turn bag daily.

Rinsing and drying

12–24 hours

Rinse duck breast under cold water, pat thoroughly dry and place on a rack uncovered in the refrigerator or a cool, well-ventilated spot until the surface is dry and slightly tacky.

Cold smoking

6–8 hours

Smoke at a maximum temperature of 20 °C using beech and cherry wood for 6–8 hours. Allow 12-hour rest periods between smoking sessions and repeat 2–3 times for more intense flavor.

Resting

1–2 days

Wrap the finished smoked duck breast loosely in butcher paper and rest in the refrigerator for 1–2 days to allow the smoke flavors to distribute evenly.

Pro Tip

Score the skin side of the duck breast in a diamond pattern before curing so the cure mixture penetrates better.

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