•Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
•Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.
Recipe information
Total Time
13 hr (includes curing and smoking)
Yield
Makes about 2 1/2 pounds
Ingredients
Special Equipment
Preparation
Cure duck:
Step 1
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. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
Step 2
Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
Step 3
Rinse duck and pat dry, then discard brine.
Prepare grill and cold-smoke duck:
Step 4
Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs . (Duck will not be cooked.)
Step 5
Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe ).
