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Oct. 7th, 2007 09:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Hot-Smoked Duck Ham.
Brine:
2 quarts water
3/4 cup kosher salt
1/4 cup sugar
3/4 ounce curing salt ("pink" salt, contains nitrites)
1/2 cup maple syrup
1/2 cup Madeira
1 bunch fresh thyme
2 bay leaves
1 Tbsp juniper berries
1 Tbsp chopped sage
6 whole boneless duck breasts (I used Moulard, which is the breed that generally is used for foie gras)
Combine all the brine ingredients in a large pot, place over medium-high heat, and bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat and cool to room temperature, then refrigerate until completely chilled.
Add the duck breasts to the brine and weight them down with a plate to keep them submerged. Refrigerate for 8-12 hours. Rinse the breasts under cold water and pat them dry. (Heh heh. He said "pat the breasts dry.") Refrigerate them on a rack set over a plate, uncovered, for at least four hours and up to 24 hours.
Hot-smoke the duck to an internal temperature of 160 degrees, about 2 1/2 hours. Refrigerate until ready to serve.
Note: I used a mixture of hickory chips and cherry wood in the smoker; any fruit wood would be good. My smoker was running cool, so it took about 4 hours to get to 160 degrees, which of course gave them a lot of smoke flavor.
What worked: Yum. Seriously, yum. I could eat several of these all by myself.
What didn't: I trimmed the fat from four of the six for Teresa's post-service gather, since a lot of people get weirded out at the idea of eating meat fat. The balance was better with the fat, I thought. But this way I have a whole bunch of smoked duck fat to use in things like cassoulet.
Will I make it again? Oh heck yeah.
Brine:
2 quarts water
3/4 cup kosher salt
1/4 cup sugar
3/4 ounce curing salt ("pink" salt, contains nitrites)
1/2 cup maple syrup
1/2 cup Madeira
1 bunch fresh thyme
2 bay leaves
1 Tbsp juniper berries
1 Tbsp chopped sage
6 whole boneless duck breasts (I used Moulard, which is the breed that generally is used for foie gras)
Combine all the brine ingredients in a large pot, place over medium-high heat, and bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat and cool to room temperature, then refrigerate until completely chilled.
Add the duck breasts to the brine and weight them down with a plate to keep them submerged. Refrigerate for 8-12 hours. Rinse the breasts under cold water and pat them dry. (Heh heh. He said "pat the breasts dry.") Refrigerate them on a rack set over a plate, uncovered, for at least four hours and up to 24 hours.
Hot-smoke the duck to an internal temperature of 160 degrees, about 2 1/2 hours. Refrigerate until ready to serve.
Note: I used a mixture of hickory chips and cherry wood in the smoker; any fruit wood would be good. My smoker was running cool, so it took about 4 hours to get to 160 degrees, which of course gave them a lot of smoke flavor.
What worked: Yum. Seriously, yum. I could eat several of these all by myself.
What didn't: I trimmed the fat from four of the six for Teresa's post-service gather, since a lot of people get weirded out at the idea of eating meat fat. The balance was better with the fat, I thought. But this way I have a whole bunch of smoked duck fat to use in things like cassoulet.
Will I make it again? Oh heck yeah.
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We want the fat! Gotta have duck fat!
Date: 2007-10-07 06:29 pm (UTC)shananananana hot smoked madbaker duck fat, babee!
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