Step

• 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.

  Ingredients

  • 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

• Step 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.

  Ingredients

  • 6  Duck Breasts, skin on

• Step 3

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

• Step 4

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

  00:15

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

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

  02:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 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!

  00:10

  350 ˚F / 177 ˚C