Cold Smoked Duck Breast

Summary

Ingredients

• 1 kg duck breasts
• 25 g curin salt
• 5 g suar, brown

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Instructions

1. Rub the duck breasts with curing salt and brown sugar as well as with a little pepper and vacuum seal for curing.
2. Rinse after 2 days, place on top of each other and tie with kitchen thread. Let it burn through for 1 - 2 days. Then smoke with economy brandy 1 - 2 times - depending on your taste - 8 - 10 hours. Then let it dry for another 2 days and vacuum seal for a week.
3. With little effort, a delicacy is created that is great as a souvenir instead of pralines.