1 year ago
Last edited at 11:22AM on 2/20/2013
I've never heard of it but if you think about what bacon is, yeah it's doable. But the thing is to some people the skin of the duck is the best part. But if you can find anyone who is willing to part with the skin then take the skin cut it into bacon shaped strips and put into a cold smoker. You could probably get away with smoking it first and then cutting it but if you cut it into strips first you will have a greater surface area of skin that is getting smoked. It is important not to confuse a cold smoker from a hot smoker or a food dehydrator. You want to infuse the skin with smoke but NOT cook it. Once the skin is smoked, bear in mind it is still raw and should be handled the same way you would handle any raw poultry product. I prefer to bake my bacon on a cookie sheet in the over at 350, but keep an eye on the bacon it will go from raw to burned very quickly. After the duck bacon is fully cooked, save the duck fat! Some chefs call it liquid love. Yep, if I was making duck bacon that's what I would do. Here is how to make a cold smoker http://www.youtube.com/watch?v=K0G9G0V3C0c
for 2 breasts 2 TBS. Kosher Salt 1/2 tsp curing Salt (pink salt) 1 tsp fresh ground black pepper 1 tsp fresh chopped thyme 1 Tb brown sugar 1 Tb pure maple syrup ( from PA) 1 Tb Calvados ( or Apple Brandy) 1/2 tsp cumin seed 1/2 tsp fennel seed
Roast seeds in oven until lightly brown and fragrant. Grind all ingredients and rub into duck breast completely. Cover and put on 3 Lbs weight to keep flat during the curing process. Turn every 24 hours for 7 days. Wash odd ingredients in cold water. Smoke with apple or hickory chips, bring internal temperature to 150 f. Enjoy!!