Coffee And Molasses Cured Duck Breast Bacon
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Cure duck: Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved
2
Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption)
3
Add duck to cure and weight down with a large plate (to keep submerged)
4
Chill, tub covered with a lid or plastic wrap, 6 hours
5
Rinse duck and pat dry, then discard brine
6
Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved
7
Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption)
8
Add duck to cure and weight down with a large plate (to keep submerged)
9
Chill, tub covered with a lid or plastic wrap, 6 hours
10
Rinse duck and pat dry, then discard brine
11
Prepare grill and cold-smoke duck: Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs
12
(Duck will not be cooked
13
) Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe )
14
Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs
15
(Duck will not be cooked
16
) Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe )