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Smoked Duck Breast Bacon

Smoked Duck Breast Bacon

By Traeger Kitchen

Nothing beats traditional bacon, until you've tried out this recipe. These duck breasts are cured in a sweet molasses and brown sugar mixture, smoked over sweet maple wood and sliced thin for your new favorite meat candy. Say hello to homemade.

Prep Time

6 Hr

Cook Time

2 Hr
30 Min

Pellets

Maple

Ingredients

Number of People Serving

6

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Units of Measurment:
main
4 Cup water
2 Cup Strong Brewed Coffee
1 Cup kosher salt
1/2 Cup dark brown sugar
2 1/2 Tablespoon curing salt
1/2 Cup molasses
3 Cup ice
6 Duck Breasts, skin on

Step

  • 1

    Stir together water, coffee, kosher salt, brown sugar, and curing salt in a container with a lid. Mix until solids are dissolved. Add the molasses and stir until completely dissolved. Add ice and stir until cure is cold. Its ok if all the ice doesn’t melt completely.

  • 2

    Add duck breasts to cure and weigh down with a large plate to keep submerged. Place covered container in fridge for a minimum of 6 hours.

  • 3

    Remove from fridge, take breasts out of brine and discard brine. Rinse duck breasts under cold running water and pat dry.

  • 4

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    00:15

    Super Smoke

  • 5

    Place duck breasts on grill grate and smoke for 2 hours.

    180 ˚F / 82 ˚C

    02:00

    Super Smoke

  • 6

    Cool duck completely, wrap in plastic wrap and place in fridge until ready to use. To cook, slice breast thinly and fry in a pan just like you would bacon. Or slice thin, place on grill set to 350℉ and cook for 10 minutes per side. Enjoy!

    350 ˚F / 177 ˚C

    00:10

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