Cold Smoked Duck Breast
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 8 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg duck breasts
- 25 g curin salt
- 5 g suar, brown
Print Recipe
Pin Recipe Instructions
- Rub the duck breasts with curing salt and brown sugar as well as with a little pepper and vacuum seal for curing.
- 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.
- With little effort, a delicacy is created that is great as a souvenir instead of pralines.
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