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Posted by on 1 Oct 2012 in Bradley Smoker, Featured, Meat | 0 comments

Bradley Smoked Duck Breast & Fresh Fig Tart with Red Currant Relish

Bradley Smoked Duck Breast & Fresh Fig Tart with Red Currant Relish

I love duck breast cooked briefly to pink, but this slow smoked version was truly delicious writes Sandra Tate …  Curing and smoking the duck breasts  Choose plump, meaty duck breasts. Using a sharp knife make diagonal incisions in diamond pattern in the skin of the breasts and then rub them with a mix of 30g salt and 30g brown sugar – mainly on the meat side. Leave for an hour then rinse and pat dry. Lay the duck breasts skin side up over a scattering of fresh rosemary and thyme sprigs on a Bradley wire rack. Fill the stack with oak bisquettes and start at 80°C – once heated place the breasts in the smoker over a drip tray and smoke for 2 hours, then raise the temperature to 100°C and smoke until the core temperature of the breasts is 72°C. Remove, allow to cool and then wrap and chill. Smoked Duck Breast & Fresh Fig Tart with Red Currant Relish  The slow smoking treatment renders the duck...

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