Smoked molassas-cured duck breasts
4 -6 as hors
Ingredients
| Quantity | 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) | ||
Directions
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.