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Tea Smoked Duck
Food Management Staff
March 1, 2005
1 Min Read
FM Staff
Yield: 8 servings (24 oz)
4 Maple Leaf Farms Duck Breasts, skin on (8 oz. ea.)
6 Tbsps. Kosher salt
3 Tbsps. light brown sugar
1 bay leaf
2 qts. water
1 cup tea, Lapsang
Combine salt, sugar, and bay leaf in water to make brine. Mix well.
Score duck breast skin and place in brine for about 20 minutes. Remove duck breast and pat dry.
Place tea in a small heap in center of 6" hotel pan lined with foil. Insert 4" perforated hotel pan and place brined ducks in center, skin side up.
Cover pans with foil and place over low flame directly under the tea.
Smoke for 20 to 30 minutes checking for doneness with meat thermometer (160°F). Remove, skin, cool, and wrap individually in foil. Reserve. use in the Duck Salad recipe that follows.
Recipe and photo from Mapleleaf Farms.
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