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Smoked Duck Breast Bacon

30

30

Hickory

You've never baconed like this before. These duck breasts are cured in a sweet molasses and brown sugar mixture, smoked over sweet maple wood and sliced thin for your new favorite meat candy. Say hello to homemade.

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  • 2 Cup freshly brewed strong coffee

  • 1 Cup Kosher salt

  • 1/2 Cup dark brown sugar

  • 2 1/2 Tablespoon curing salt

  • 1/4 Cup molasses

  • 3 Pound skin-on duck breasts

  • 1

    Stir together 4 cups water with coffee, kosher salt, brown sugar, and curing salt in a container with a lid. Mix until solids are dissolved. Add the molasses and stir until completely dissolved. Add 3 cups ice and stir until cure is cold. (It's ok if all the ice doesn’t melt completely.)

    • 2 Cup freshly brewed strong coffee

    • 1 Cup Kosher salt

    • 1/2 Cup dark brown sugar

    • 2 1/2 Tablespoon curing salt

    • 1/4 Cup molasses

  • 2

    Add duck breasts to cure and weigh them down with a large plate to keep submerged. Place covered container in refrigerator for a minimum of 6 hours.

    • 3 Pound skin-on duck breasts

  • 3

    Remove from refrigerator, take breasts out of brine and discard brine. Rinse duck breasts under cold running water and pat dry.
  • 4

    When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F

  • 5

    Place duck breasts on grill grate and smoke for 2 hours.

    165 ˚F

  • 6

    Cool duck completely, wrap in plastic wrap and place in refrigerator until ready to use.
  • 7

    To cook, slice breast thinly and fry in a pan just like you would pork bacon. Or slice breast thinly, place on Traeger set to 350℉ and cook for 10 minutes per side. Enjoy!

    350 ˚F

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