To prepare this Cold Smoked Duck Breasts Recipe, you should remove the skin and bones from the duck breasts before smoking them under 90 F.

Оценка 5,0 (14) · 10 мин Ingredients · 1.5 tbsp Molasses · 60 g Salt (PDV) · 20 g Brown Sugar · 2 Duck Breasts.

240 ч 12 июн. 2019 г. · Ingredients · 4 Duck Breasts 200g each · 10 g Fine Sea Salt 2.5% · 4 g Sugar 1% · 1 g Prague Powder #2 0.25 % · 2 g Black Pepper 0.5% · 2 g Rosemary ...

Продолжительность: 3:13
Опубликовано: 5 февр. 2015 г.

16 февр. 2019 г. · Hang the breasts in a cold smoker and smoke over hardwood. I use 'sweet' woods like Cherry or Apple wood dust. Remember to keep the smoke cold ...

17 янв. 2020 г. · Once the breast has had the smoke treatment, coat the bottom of a sauté pan with olive oil. Add the breast, skin side up. Put the fresh thyme on ...

Place the seasoned breasts into a cold thick bottomed pan skin side down. Increase the heat to medium and render the fat from the breasts.

1. Allow the duck breasts to come up to room temperature. Score the skin. 2. Mix the cure ingredients, sprinkle a layer on the base of a ceramic dish.

A refined product for a discerning palate, this duck breast is a delicacy. Whether it is diced or served in strips on salad, used to embellish a dish or served ...

2 янв. 2012 г. · Adjust the smoking times to suit you, the cold smoking can be in the region of two to three hours (mine was in for two hours and twenty minutes) ...