Smoked duck breast recipe

Smoked duck breast recipe


  • 2 boneless duck breasts
  • 2 cups apple juice
  • 1 tbsp coarse kosher salt
  • 1 tbsp white sugar
  • 1 tbsp soy sauce
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp fresh ground black pepper


Combine as one the juice with all the salt, sugar and flavors until the salt and sugar are disintegrated. 

Spot the duck in a dish and pour in the brackish water. Turn the a few times and cover the dish with cling wrap. Spot in the ice chest and let the duck marinate for 4 hours. 

Set the smoker to 250F utilizing Cherry, Pecan, Maple or other wood chips. 

Spot the duck bosom on a smoker rack. 

Smoke the duck for around 2 1/2 - 3 hours or until the inward temperature of the meat arrives at 150F. 

Duck brine recipe


  • 3 tablespoons kosher salt
  • Two tablespoons of brown sugar
  • 1 bottle (12 oz) of hard apple cider
  • 1 (5- 5.5 lb) remove the entire duck, giblets and neck


For a salt solution, in a medium pot include salt, powdered sugar and three cups of water; bring it to a boil over a medium fire. Cook until salt and sugar are gone; take out of the fire. Let stand 15 minutes; add the juice. Spot duck in a very large and unacceptable container; spoon of sour water over the duck. Cover and refrigerate for 12 hours, turning the duck regularly.

Preheat the stove to 375 ° F. Wear a large spicy bowl with a continuous cooking line; placement in the baking. Remove the duck from the salty sun; discard salt water. Wipe the duck with paper towels; place, chest aside, on rack.

Cooked, uncooked duck, 1/2 - 2 hours (approximately 20-25 minutes kg) or up to a minute reading thermometers registered at 165 ° F, turn on the duck during the last 40 minutes of boiling brown on all sides.

Duck color, side of chest, with large serving plate. The tent is loosened with foil; let stand 15 minutes before cutting. Remove skin, cut and serve.

Pork fry ( how to make pork fry)


650 gms pork ( cut into bite- size pieces )
  • 1.5 tbsp coriander powder
  • 1  1/5  tbsp chilli powder
  • 1/2 tsp  turmeric powder
  • 1/2  pepper powder
  • 1 tbsp each chopped ginger &garlic
  • 4 cloves
  • 1medium Cinnamon stick
  • 1/2 tsp fennel seeds
  • 1 tbsp vinegar
  • 15 small onion (sliced )
  • Salt
  • 1-2 tbsp coconut oil
  • Curry leaves 

Granulate together fixings from coriander powder to fennel seeds with 2 tbsp water to a smooth glue. 

Marinate cleaned pork pieces with ground glue, salt, and vinegar. 

Add 3/4 – 1 cup high temp water to pork. Carry it to bubble. Diminish to least fire and cook till pork becomes delicate around 40-45 mins. 

Warmth oil in a wide container. Add cut shallots and curry leaves. Cook till it tans. 

Add cooked pork alongside sauce, in case there is any. Blend well. Broil it on low fire for 8-10 mins, till the sauce is dried and the pieces are covered well with the masala. Add oil in the middle, whenever required.

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