This cured and smokey duck recipe is perfect for the BBQ
(3 votes)
Cook: 2 Hours 30 Mins
Serves: 8
Price: £1.92 per serving
Nutritional Information
Each 101g serving contains
Energy
795kj
190kcal
795kj
190kcal
10%
Fat
10.0g
10.0g
Med
14%
14%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
0.1g
0.1g
Low
0%
0%
Salt
1.62g
1.62g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
787kj/188kcal
Typical energy values per 100g:
787kj/188kcal
Ingredients
4 duck breasts (skin on)
100g fine sea salt
2tsp cracked black pepper
2tsp soft dark brown sugar
1tbsp garlic powder
8 juniper berries, ground
3 bay leaves, ground
1tsp mixed spice
2tsp ground coriander
4tbsp coarsely ground black pepper
2tbsp coarsely ground coriander seeds
1tbsp garlic granules
½tsp mixed spice
Method
1
To make the cure, combine the ingredients in a small bowl. Coat the duck breasts with the cure and place in a large zip-seal bag. Refrigerate for 48 hours, flipping the bag every 12 hours.
2
After 48 hours, remove the duck breasts from the bag and submerge in a large bowl of water. Allow to soak for 1 hour. Remove the duck breasts from the water and pat them dry with kitchen towel.
3
To make the rub, combine the ingredients for the rub in another small bowl. Coat the duck breasts with the mixture until they're entirely covered.
4
Fire up your smoker or grill to 110C. Add chunks of cherry wood (or other fruit wood). When the wood is ignited and starts to smoke, put in the duck breasts, skin side down. Smoke for 1 hour, or until an instant-read thermometer reads 74C when inserted into the centre of the breasts. Allow to rest for 10 mins before serving.