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Smoked Duck Breast with Pink Pepper and Grand Marnier
2021-05-06
https://www.metro.ca/userfiles/image/recipes/magret-canard-fume-poivre-rose-grand-marnier-11616.jpg
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This recipe is prepared in a smoker.
Salting : 5 days.
Marinating : 2 days.
Smoking : 1 h 30 min.
Refrigeration : 24 hoursIn a bowl, mix salt with nitrite, erythorbate and black pepper. Rub the duck breast with the mixture.Place duck breast in an airtight bag. Remove air from bag and seal. Place in the refrigerator for 5 days, rubbing the duck breast through the bag each day to allow the aromatics to penetrate.On the sixth day, remove the duck breast from the airtight bag and rinse it under cold water to remove the salty mixture.Place the duck breast in another airtight bag. Add pink pepper, citrus liqueur and honey to the bag. Close the bag tightly and rub the mixture through the bag into the meat. Put the duck breast to the refrigerator for 2 days.At the time of cooking, preheat the smoker according to the manufacturer's instructions, until a temperature of 107°C (225°F) is reached. Add the selected type of wood to the smoker.Place the duck breast on the hot smoking rack, fat side up. Smoke for approximately 1 hour and 30 minutes, until the internal temperature of the meat reaches 65°C (150°F) on a cooking thermometer.Remove the duck breast from the smoker and wrap it in plastic wrap. Refrigerate for 24 hours.Cut the duck breast into thin slices. Let the duck breast stand at room temperature for a few minutes before serving (do not heat to prevent the fat from melting).Source: Recipe from the book Fumoir par le Maître Fumeur
2
5
1
5
5
.3 oz (8,5 g) salt
.03 oz (1 g) nitrite
.05 oz (1.5 g) sodium erythorbate
1 tablespoon (15 ml) cracked black pepper
3/4 lb (354 g) duck breast
For the marinade:
1 tablespoon (15 ml) cracked pink pepper
1/4 cup (60 ml) citrus liqueur (Grand Marnier type)
2 tablespoons (30 ml) honey
Smoked Duck Breast with Pink Pepper and Grand Marnier
2
Main course
0:00
Preparation
0:00
COOKING
0:00
TOTAL TIME
Ingredients
-
.3 oz
(8,5 g)salt
-
.03 oz
(1 g)nitrite
-
.05 oz
(1.5 g)sodium erythorbate
-
1 tablespoon
(15 ml)cracked black pepper
-
3/4 lb
(354 g)duck breast
-
For the marinade:
-
1 tablespoon
(15 ml)cracked pink pepper
-
1/4 cup
(60 ml)citrus liqueur (Grand Marnier type)
-
2 tablespoons
(30 ml)honey
Preparation
This recipe is prepared in a smoker. Salting : 5 days. Marinating : 2 days. Smoking : 1 h 30 min. Refrigeration : 24 hours
In a bowl, mix salt with nitrite, erythorbate and black pepper. Rub the duck breast with the mixture.
Place duck breast in an airtight bag. Remove air from bag and seal. Place in the refrigerator for 5 days, rubbing the duck breast through the bag each day to allow the aromatics to penetrate.
On the sixth day, remove the duck breast from the airtight bag and rinse it under cold water to remove the salty mixture.
Place the duck breast in another airtight bag. Add pink pepper, citrus liqueur and honey to the bag. Close the bag tightly and rub the mixture through the bag into the meat. Put the duck breast to the refrigerator for 2 days.
At the time of cooking, preheat the smoker according to the manufacturer's instructions, until a temperature of 107°C (225°F) is reached. Add the selected type of wood to the smoker.
Place the duck breast on the hot smoking rack, fat side up. Smoke for approximately 1 hour and 30 minutes, until the internal temperature of the meat reaches 65°C (150°F) on a cooking thermometer.
Remove the duck breast from the smoker and wrap it in plastic wrap. Refrigerate for 24 hours.
Cut the duck breast into thin slices. Let the duck breast stand at room temperature for a few minutes before serving (do not heat to prevent the fat from melting).
Source: Recipe from the book Fumoir par le Maître Fumeur
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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