Smoked Wild Duck Breast with Orange

Name: Wildentenbrust Orange geräuchert
Total time: 2 h
Ingredients: 28 g Nitritpökelsalz (0,5% NaNO2); 10 g Orangenzesten (frisch); 8 g Brauner Zucker; 3 g Wacholderbeeren, zerstoßen; 2 g Schwarzer Pfeffer, grob; 1 g Ingwerpulver; 1 g Koriandersamen, gemahlen

MarinadeGameHot SmokingMedium2-3 hrs68-72 °C105-115 °CCherry + Orange wood

Wild duck breast is cured in an aromatic orange marinade with juniper and then hot-smoked. The fruity sweetness of orange harmonizes beautifully with the robust game flavor and mild cherry smoke. This recipe works both as a warm main course and sliced cold on a game platter.

Ingredients(for 1 kg)

Curing salt (0.5% NaNO2)28 g

Orange zest (fresh)10 g

Brown sugar8 g

Juniper berries, crushed3 g

Black pepper, coarse2 g

Ginger powder1 g

Coriander seeds, ground1 g

Instructions

Marinating and Curing

36-48 hours

Mix all ingredients into an even paste. Score duck breasts in a diamond pattern through the skin, then rub all over. Cover and refrigerate at 2–4 °C.

Pellicle Formation

3 hours

Wipe off the paste (do not rinse), pat dry, and leave open on a rack in the fridge until a tacky pellicle forms on the surface.

Smoking

2-3 hours

Bring smoker to 105–115 °C. Add cherry and orange wood chips. Place duck breasts skin-side up and smoke to an internal temperature of 68–72 °C.

Resting

15 minutes

Remove duck breasts from the smoker and let rest loosely covered for 15 minutes before slicing or serving.

Pro Tip

Score the skin side of the duck breast in a diamond pattern before smoking – this allows better penetration of smoke flavor and helps render excess fat.

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