Smoked Molassas-cured Duck Breasts

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CATEGORY	CUISINE	TAG	YIELD
			4	-6 as hors

INGREDIENTS

2	T	Unsulphured molasses
2	t	Dijon mustard
1	t	Salt
1/2	t	Fresh ground black pepper
4		Skinless duck breasts
		Strong Tea Smoking Mixture
		see recipe

INSTRUCTIONS

Here is a technique described in the latest 'Food & Wine". (3/97)  In a
large shallow dish, combine molasses, salt, mustard and pepper.  Add
duck and coat them. Cover and refrigerate overnight. Smoke until
medium rare- about 15 minutes. Let rest 5 minutes before slicing.
Serve warm or cold.  Posted to bbq-digest Digest V97 #005 by "Kit
Anderson"  <kit@maine.com> on Feb 15, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 612.7mg Potassium: 6.9mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g