| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
-6 as hors |
INGREDIENTS
| 2 |
tb |
Unsulphured molasses |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground black pepper |
| 4 |
sm |
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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