Cured Smoked Duck Breast at Lucille Swiney blog

Cured Smoked Duck Breast. Whether it’s a special occasion or a weeknight dinner, this recipe is super easy yet extra tasty. Fermented berry char siu, shiso leaf and pickled. In a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. This is my favourite way to eat duck breast, we discovered it in the dordogne region of france where we tried several different producers. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Coat duck breasts entirely with cure and place in a large resealable plastic bag. The duck is best to eat a few days after the cold smoking and is great with crusty bread very finely sliced with a carpaccio knife. This smoked duck breast is best enjoyed cold as an appetizer or on a charcuterie board. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day. It’s a great way to elevate your duck dish for family and friends. In a small bowl, mix together salt, black pepper, coriander, dark brown sugar, juniper berries, pink salt, ginger, garlic, and cloves.

In a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. The duck is best to eat a few days after the cold smoking and is great with crusty bread very finely sliced with a carpaccio knife. Coat duck breasts entirely with cure and place in a large resealable plastic bag. It’s a great way to elevate your duck dish for family and friends. This smoked duck breast is best enjoyed cold as an appetizer or on a charcuterie board. In a small bowl, mix together salt, black pepper, coriander, dark brown sugar, juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Whether it’s a special occasion or a weeknight dinner, this recipe is super easy yet extra tasty. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day. Fermented berry char siu, shiso leaf and pickled.

Smoked Duck Breast (Retail) Fabrique Delices

Cured Smoked Duck Breast Coat duck breasts entirely with cure and place in a large resealable plastic bag. Coat duck breasts entirely with cure and place in a large resealable plastic bag. It’s a great way to elevate your duck dish for family and friends. Coat duck breasts entirely with cure and place in a large resealable plastic bag. In a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. In a small bowl, mix together salt, black pepper, coriander, dark brown sugar, juniper berries, pink salt, ginger, garlic, and cloves. This smoked duck breast is best enjoyed cold as an appetizer or on a charcuterie board. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day. The duck is best to eat a few days after the cold smoking and is great with crusty bread very finely sliced with a carpaccio knife. Whether it’s a special occasion or a weeknight dinner, this recipe is super easy yet extra tasty. This is my favourite way to eat duck breast, we discovered it in the dordogne region of france where we tried several different producers. Fermented berry char siu, shiso leaf and pickled.