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Cold Smoked Duck Breast Orange-Pepper

Cold Smoked Duck Breast Orange-Pepper
CuringPoultryCold SmokingMedium5 daysNo core temperature (raw product)15-20 °CAlder, Cherry

Tenderly cured duck breast with an aromatic orange-pepper note, cold smoked for a refined taste experience.

Ingredients(for 1 kg)

Sea Salt40 g
Brown Sugar15 g
Coarse Ground Black Pepper10 g
Dried Orange Zest8 g
Ground Coriander Seeds5 g

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Instructions

1

Preparation

20 Minuten

Trim duck breast, remove excess fat, score the skin in a diamond pattern. Mix all spices and rub duck breast evenly on all sides.

2

Curing

3 Tage

Vacuum seal or wrap tightly in cling film and cure for 3 days in the fridge at 4-6°C. Turn daily.

3

Rinsing and Drying

6 Stunden

Rinse duck breast under cold water, pat dry with kitchen paper and allow to dry on a rack at 4°C for at least 6 hours until the surface is slightly tacky (pellicle forms).

4

First Smoking Session

4 Stunden

Cold smoke duck breast at max. 18°C with alder and cherry wood for 4 hours. Load smoke generator with small amounts of chips to ensure even smoke density.

5

Resting Time

12 Stunden

After the first smoking session, rest the duck breast in the fridge for 8-12 hours to allow the smoke flavor to penetrate.

6

Second Smoking Session and Aging

4 Stunden + 24 Stunden Reifung

Carry out a second smoking session of 4 hours at max. 18°C. Afterwards, let the duck breast mature in the fridge for at least 24 hours. Serve thinly sliced.

Pro Tip

Between smoking sessions, rest the duck breast in the fridge for at least 8 hours to allow the smoke flavor to distribute evenly.

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Cold Smoked Duck Breast Orange-Pepper — Curination