Smoked molassas-cured duck breasts

Yield: 4 -6 as hors

Measure Ingredient
2 tablespoons Unsulphured molasses
2 teaspoons Dijon mustard
1 teaspoon Salt
½ teaspoon Fresh ground black pepper
4 smalls Skinless duck breasts
Strong Tea Smoking Mixture (see recipe)

Here is a technique described in the latest 'Food & Wine". (3/97) In a large shallow dish, combine molasses, salt, mustard and pepper. Add duck and coat them. Cover and refrigerate overnight. Smoke until medium rare- about 15 minutes. Let rest 5 minutes before slicing. Serve warm or cold.

Posted to bbq-digest Digest V97 #005 by "Kit Anderson" <kit@...> on Feb 15, 1997.

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