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French · Preserve / ferment
Duck-Breast Bacon
A Moulard duck breast cured overnight in salt, brown sugar and a whisper of pink curing salt, then dried and hot-smoked. Slice it thin as a smoky, bacon-like cured meat for sandwiches or salads.
- YieldMakes 1 duck breast, about 400 g once cured and smoked
- Hands-on40 min
- Total14 h 6 min
- Difficulty
Ingredients
- 454 gMoulard duck breast, skin on, one breast, trimmed of sinew
Cure mix
- 57 gkosher salt
- 50 gbrown sugar
- 1 pinchInsta Cure No. 1 (pink curing salt)
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