Hot smoked duck breast with a great taste

Shopping List for 6 adults

6 pieces. duck breast at 300 g
Brine for 6 pcs. duck breast at 300 g
6 liters of water
900 g salt
2 onions, chopped
2 cloves garlic, chopped
6 pieces. bay leaves
10 pcs. white peppercorns
10 pcs. juniper, whole
3 pieces. star anise
6 pieces. cloves, whole

Accessories and decorations for lunch:
A good rye bread to your own taste is suitable
Egg yolk, tomato and chives
Salt and Pepper from the mill

Accessories and decorations for dinner:
Cream potatoes, tomato and chives
Salt and Pepper from the mill
I am an angler in Scandinavia
Recipe No. 129
7 pcs. duck breast according to the recipe. The small, front to the left is dry salted
7 pcs. duck breast according to the recipe. The small, front to the left is dry salted

Procedure without liability: Start 2 days before the duck breasts are to be smoked by making a brine of 13%. Calculate the strength of a brine and read about Gourmet Salting on my Excel Spreadsheet. Use per duck breast a 300 g the following: 1 liter of water and 150 g of salt. The spices are after "Gefhl". Put water, salt and all spices in a large steel pan, bring to a boil and stir until all the salt has dissolved and the spices have given off their good taste. The pot is set to cool in the open air. Then refrigerate overnight at 5 C. The duck breasts are now placed in the cold brine and placed in the refrigerator at 5 C for 24 hours. Make sure they are completely covered by the brine. Keep them if necessary; down in the layer with a plate.

After 24 hours have passed, it is time to start your smoke oven to 80 til 90 C. While it is getting hot, you can take the duck breasts out off the brine and rinse them well in clean cold water. They are dabbed dry with kitchen paper or a clean tea towel. Scratch the duck breasts in the Harlequin pattern on the skin side. Then hot smoke from 80 til 90 C for approx. 2 hours, until the meat is tender. The core temperature in the chest should be approx. 67 C, go for this instead of the time. Let the duck breast stay in the smoke oven while it cools down, so that the smoke taste can become more intense.

The duck breasts can be vacuum packed and frozen for several months - max 6 months. When they are to be eaten, you can heat them in a microwave, ordinary oven or on a pan with skin side down. It promotes the taste of smoke.

Serving: Find a good rye bread and place thin slices of breast over.

Garnish: Egg yolk, tomato slices and a sprinkle of chives.

Drinking: Due to the smoky taste, I would prefer a good lager beer. Maybe a German Rauchbier from Bamberg, it's a dark lager beer with a smoky taste.

Note: A steel pot is mentioned. This is because water and salt are aggressive towards metal - iron. The 7 duck breasts shown were given 2 hours and 15 minutes between 80 to 90C. Tender and very juicy. The small one (180 g) was vacuum salted for 12 hours and became even more tender than the large duck breasts. The amount of spices can be set a little higher without it being too much. See recipe no. 141, where I vacuum salt duck breasts. End results produce more tender duck breasts.

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