Steps

• 1

  Stir together 4 cups water with 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 3 cups ice and stir until cure is cold. (It's ok if all the ice doesn’t melt completely.)

• 2

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

• 3

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

• 4

  When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  165 ˚F / 74 ˚C

  Super Smoke

• 5

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

  165 ˚F / 74 ˚C

  02:00

  Super Smoke

• 6

  Cool duck completely, wrap in plastic wrap and place in refrigerator until ready to use.

• 7

  To cook, slice breast thinly and fry in a pan just like you would pork bacon. Or slice breast thinly, place on Traeger set to 350℉ and cook for 10 minutes per side. Enjoy!

  350 ˚F / 177 ˚C

  00:20