6 each boneless duck breasts doubles
2 oz. Morton’s Tenderquick
2 cups water
¼ cup green tea leaves
2 tbsp. raw rice
2 oz. brown sugar
½ tsp. dry orange zest
1 large cinnamon stick
2 star anise
½ tsp. black peppercorns
PROCEDURE Prepare the Morton’s Tenderquick and water and mix well. Submerge the duck meat in the brine and cure for 12 hours.
In a bowl mix all the dry ingredients well. Preheat the smoker to 275°F. Place the tea mix in the smoker box and place the duck breasts on the rack. Smoke for approx. 40 min or until the internal temp of the duck reaches 165°F.
Note: Remove the duck skin and reserve. Cure the duck skinless. When smoking, place the skin on top of the breast then after smoking remove it. This will give you a much leaner product.
SMOKE-COOKING Smoke-Cook Temperature: 275°F Smoke-Cook Time: 40 minutes
Recommended wood: Apple or Cherry