Smoked Duck Breasts

Preparation info

  • Makes

    6

    main-course servings
    • Difficulty

      Medium

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Ingredients

  • 6 Pekin (Long Island) duck breasts or 3 mullard breasts, skin on
  • Pepper

Method

Use a knife to score the skin on the duck breasts in two directions, making about 20 slits per direction (for more detailed instructions). Cut as deeply into the fat as you can without exposing the meat. Soak the breasts in the brine in the refrigerator—30 minutes for the Pekin duck and 45 minutes for the mullard.

To sauté