By Traeger Kitchen
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.
|2 Cup||freshly brewed strong coffee|
|1 Cup||kosher salt|
|1/2 Cup||dark brown sugar|
|2 1/2 Tablespoon||curing salt|
|3 Pound||skin-on duck breasts|
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
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
Remove from refrigerator, take breasts out of brine and discard brine. Rinse duck breasts under cold running water and pat dry.
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 / 74 ˚C
Place duck breasts on grill grate and smoke for 2 hours.
165 ˚F / 74 ˚C
Cool duck completely, wrap in plastic wrap and place in refrigerator until ready to use.
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 / 177 ˚C
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