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Smoked Duck Breast Bacon

Difficulty 3/5
|
Prep time 30 mins

Cook time 30 mins
|
Serves 6-8

Hardwood Maple

Nothing beats traditional bacon, until you've tried out this recipe. These duck breasts are cured in a sweet molasses and brown sugar mixture, smoked over sweet maple wood and sliced thin for your new favorite meat candy. Say hello to homemade.

Ingredients

4 cups cold water

2 cups freshly brewed strong coffee

1 cup kosher salt

1/2 cup dark brown sugar

2-1/2 tbsp curing salt

1/4 cup regular molasses

3 cups ice cubes

6 duck breasts, skin on

Preparation

Stir together water, coffee, kosher salt, brown sugar, and curing salt in a container with a lid. Mix until solids are dissolved. Add the molasses and stir until completely dissolved. Add ice and stir until cure is cold. Its ok if all the ice doesn’t melt completely.

Add duck breasts to cure and weight down with a large plate to keep submerged. Place covered container in fridge for a minimum of 6 hours.

Remove from fridge, take breasts out of brine and discard brine. Rinse duck breasts under cold running water and pat dry.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to Smoke (set to Super Smoke if using a WiFIRE enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Place duck breasts on grill grate and smoke for 2 hours.

Cool duck completely, wrap in plastic wrap and place in fridge until ready to use.

To cook, slice breast thinly and fry in a pan just like you would bacon. Or slice thin, place on grill set to 350 degrees F and cook for 10 minutes per side. Enjoy!

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Carmichael
  • California
Smoked Duck Breast Bacon
Made this twice now and have been told this is the best tasting duck ever.
Used wild mallard harvested this winter in the Sacramento Valley.
Doubled the brine and used espresso in place of coffee, did 7 wild ducks, 14 breast.
Served on large platter with toothpicks as a passed appetizer at a birthday party with 50 people. Big hit.
Brined and smoked one week in advance of party, once cooled, vacuum sealed and froze. End result worth the prep time. It taste like bacon.
 
 
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