Smoked Duck Breast with Szechuan Pepper Crust

Name: Geräucherte Entenbrust mit Szechuan-Pfefferkruste
Total time: 3 h
Cuisine: Deutsche Küche
Ingredients: 12 g Szechuan-Pfeffer gemahlen; 18 g Grobes Meersalz; 10 g Brauner Zucker; 6 g Fünf-Gewürze-Pulver; 5 g Knoblauchpulver; 4 g Ingwer gemahlen; 6 g Schwarzer Pfeffer grob gemahlen

Smoked Duck Breast with Szechuan Pepper Crust

Pepper CrustGeflügelHot SmokingMedium3-4 Std.72-74 °C110-120 °CKirsche + Apfel

Juicy duck breast is rubbed with an aromatic Szechuan pepper crust and hot smoked. The duck fat slowly renders during smoking, keeping the meat exceptionally moist. Cherry wood provides a fruity-sweet smoke note that pairs perfectly with the gamey poultry.

Ingredients(for 1 kg)

Szechuan pepper ground12 g

Coarse sea salt18 g

Brown sugar10 g

Five spice powder6 g

Garlic powder5 g

Ground ginger4 g

Black pepper coarsely ground6 g

Instructions

Preparation

15 min + 4 hours resting

Score the fat side of the duck breast in a diamond pattern. Mix all spices and rub evenly over all sides of the breast. Cover and rest in the refrigerator for at least 4 hours, preferably overnight.

Preheating the smoker

30 minutes

Preheat smoker to 110-120 °C. Prepare cherry and apple wood chips in equal ratio. Remove duck breast from refrigerator and bring to room temperature for 20 minutes.

Smoking

2.5-3 hours

Place duck breast fat-side up on the grate. Replenish wood chips every 45 minutes. Smoke until internal temperature reaches 72-74 °C. Monitor temperature regularly.

Resting and serving

10 minutes

Wrap the finished smoked duck breast in aluminum foil and rest for 10 minutes. Then slice thinly against the grain and serve.

Pro Tip

When scoring, cut only through the fat and not into the meat – this keeps the juices in and ensures the skin becomes crispy during smoking.

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