Smoked Duck Breast BBQ Highlander Style

Name: Geräucherte Entenbrust BBQ Highlander Style
Total time: 4 d
Cuisine: Deutsche Küche
Ingredients: 12 g Pökelsalz; 12 g Brauner Zucker; 3 g Wacholderbeeren; 2 g Zitronenpfeffer; 2 g Thymian (getrocknet); 15 g Crème Fraîche (Sauce); 8 g Preiselbeeren (Sauce)

OtherGeflügelHot SmokingMedium4 Tage + 2-2,5 Std.60-72 °C110 °CKirsche

Juicy duck breast, cured for 4 days in curing salt and brown sugar, then hot-smoked at 110°C with cherry wood. The combination of juniper, lemon pepper and thyme gives the tender meat an unmistakable aroma. Served with a quick lingonberry sauce.

Ingredients(for 1 kg)

Curing salt12 g

Brown sugar12 g

Juniper berries3 g

Lemon pepper2 g

Thyme (dried)2 g

Crème fraîche (sauce)15 g

Lingonberries (sauce)8 g

Instructions

Preparation

15 min

Trim duck breasts, remove sinews and excess skin flaps. Check skin for feather quills and remove with tweezers.

Curing

4 days

Mix all spices, halve juniper berries. Rub duck breasts on both sides and vacuum seal. Cure in fridge for 4 days, turning daily.

Equalizing

1-2 days

Rinse off spices, pat duck breasts dry and let them dry uncovered in the fridge for 1-2 days.

Smoking

2-2.5 hours

Heat smoker to 110°C. Use 1-2 cherry wood chunks. Smoke duck breasts for 2-2.5 hours until core temperature reaches 60-72°C.

Sauce & Serving

5 min

Mix crème fraîche with lingonberries. Slice duck breast thinly and serve with the sauce.

Pro Tip

Cure 1 day per 1 cm of meat thickness. Halve juniper berries for more intense flavor. For food safety, bring poultry to at least 72°C core temperature.

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