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Tea Smoked Duck

1 Min Read
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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

  1. Combine salt, sugar, and bay leaf in water to make brine. Mix well.

  2. Score duck breast skin and place in brine for about 20 minutes. Remove duck breast and pat dry.

  3. 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.

  4. Cover pans with foil and place over low flame directly under the tea.

  5. 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.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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