Smoked Molassas-cured Duck Breasts
| 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)
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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