Yes, prices are getting crazy these days. One thing the Missus has been enjoying with Her salads are smoked duck breasts. We’ve been getting them from the Cuisinery, but the prices for half a duck breast are like $18.95 now. We can get the same brand mail order from D’Artagnan, but it’s now crossing the $40 barrier for whole breasts…and then there’s the shipping. I’m sure we’ll order some when we make one of the $200+ orders, but for now, the Missus wanted me to find a solution.
Yes, I still have my Cameron Stove Top Smoker which I bought back in 2005! I mostly use it for smoking Jidori Chicken for JJ or smoking corn and other stuffs. Yes, the same smoker which I used for a demo at Catalina Offshore in 2014.
Though these days, I basically follow “outlines” and techniques…like this one. The Missus wanted some smoked duck. I’ve made it now four times with adjustments for the Missus’s taste and preferences….so, I’ll basically list “steps”.
I’ll basically get the “Kamo” from Nijiya, usually runing from about 1/2 to 2/3 of a pound.
Then it’s all about “steps” for me.
Step 1 – The Cure:
I rinse then pat the duck breast dry. I then score and rub the breast with 1/2 Tsp Kosher Salt and 1/4 Tsp Dark Broan Sugar. I then let rest for 2-3 hours.
Step 2 – Seasoning:
Here’s where it gets interesting as their are quite a few choices. After making this a couple of times, I’ve hit upon the Missus’s preferences. I rinse off the duck. Pat dry, I’ve found that because of the curing, the Missus doesn’t want any more salt or sweet flavors….I did a light rub of Agave Syrup, but the Missus said it was too sweet. I do add fresh ground black pepper, a touch of dried thyme, a dash of granulated garlic.
Step 3 – Hot Smoking:
Currently, the Missus wants a more smokey flavor, so I’m using oak or hickory Cameron smoking “chips” (it’s really kinda like sawdust).
I use the standard technique. Leave the smoker 2/3 open over high heat until the whisps of smoke start appearing. I then close the cover and weight it down to shut it even more. Remember, this smoker is over 20 years old now. Once I really see smoke whisps leaking out and can even hear some sizzling of liquid coming out of the duck hitting the bottom liner, I turn the flame down to low.
After several tried, the Missus preferred the version where the duck is smoked for just 15 minutes. After which, I remove the smoker from the burner and let rest for 5 minutes.
Step 4 (optional) – Sear:
This is an optional step, but I’ve found that it does create a nice texture with regards to the skin and such. Once I remove the duck and put into a sauté pan with some duck fat and EVOO and sear/crisp for a few minutes until all the surface fat of the duck is rendered.
And then it’s ready for prime time….or at least for salads and charcuterie boards.
I’m still working on getting even more smoked flavor without compromising the texture that the Missus enjoys….but for now this is what works.