As an aperitif or a starter, smoked duck breast never disappoints us!
Rub the duck breasts with a handful of coarse salt (150g per duck breast) all over their surface
Cover the breasts with salt in a casserole dish, with the fat side up. Cover the dish with cellophane and keep in the refrigerator for 16 hours.
Desalt the duck breasts under a stream of water, wipe them in a tea towel, and sprinkle them with ground black pepper (10g per breast) all over their surface.
Place the duck breasts in the QUATRO kamado oven, fat side down, for 1 hour at 50°C with charcoal and moistened beech wood.
Let cool before cutting into very thin slices.
Did you know?
The smoking process gives the meat a subtle flavor, while preserving its softness and developing a unique taste. Enjoy it cold, it’s a treat
Easy recipe for smoked duck breast with kamado
Smoking a duck breast is a culinary technique that brings depth and unique aromas to the meat.
Here are some good reasons to smoke your duck breast:
1 – Flavour enhancement : smoking adds a subtly woody and slightly full-bodied flavour to the flesh of the duck breast.
This technique creates smoky and complex aromas that blend perfectly with the natural richness of the duck.
2 – Preservation : smoking is a traditional method of preservation, as smoke has antibacterial properties.
Although it does not replace modern refrigeration, it allows the shelf life of the duck breast to be slightly extended while imbuing it with flavour.
3 – Improved texture : cold smoking, in particular, refines the texture of the duck breast, making it more melting.
It offers a slightly different chewiness and gives a result close to fine charcuterie, often compared to dried duck breast.
4 – Culinary originality : smoking a duck breast allows you to add a touch of originality to your dish.
It’s a way to surprise your guests with a homemade preparation that differs from more traditional cooking methods.
5 – Versatility : a smoked duck breast can be used in a wide variety of dishes: thinly sliced as a starter, in salads, on toast or as an accompaniment to a main course.
The smoky flavor adds a new dimension to all these preparations.
6 – Customization of the taste: by choosing the wood for smoking (beech, apple, oak, etc.), you can customize the aromas according to your preferences.
Each type of wood brings a specific nuance to the meat, allowing you to tailor the smoking to your personal taste.
7 – Gourmet : smoking is a technique that brings a sophisticated aspect to your kitchen.
A homemade smoked duck breast can easily end up on the table of a fine dining restaurant, turning a meal into a more refined experience.
In summary, smoking a duck breast is not only a way to add original flavors, it is also a way to transform the texture, extend the shelf life, and play on the diversity of aromas for a rich and varied culinary experience.
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Kamado QUATRO Large to be placed or recessed1349,00 € -
Kamado QUATRO Large on trolley1490,00 € -
KAMADO QUATRO M 16″ Øint 35cm550,00 €
