Cured/ smoked Duck breast

Bell Laity

Bell Laity

4th October 2017
Bell Laity

Cured/ smoked Duck breast

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Cured/ smoked Duck breast recipe a try?


  • 8 each duck breast
  • Salt- 0.250g
  • Sugar – 0.750g
  • Orange zest – 2 each
  • Star anise – 5g


Clean and trim the duck breast, score and set aside.
Prepare the cure mix, using sugar, salt , orange zest and Star Anise . Cover the breast and allow to cure for 6- 8 hours.
Wash the duck from the mix and allow to air dry in the fridge.
Using a medium heat render out the fat and cook the breast to Medium rare.
Smoke using oak chips until you have reached desired smoke flavour.
Allow to rest for an additional day before serving.

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