Yield: 4 -6 as hors
|2 tablespoons||Unsulphured molasses|
|2 teaspoons||Dijon mustard|
|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.