Moulard Duck Breast Bacon
7 - 10 days (30 min active)
4 - 6 ppl
120 - 150 min
1 DUCKCHAR Moulard Duck Breast
3 teaspoons kosher Salt
3 teaspoons black ground pepper
4 teaspoons granulated sugar
4 teaspoons brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon pink curing salt
Step 1 - Combine kosher salt, black pepper, sugars, cayenne pepper and curing salt and coat all sides and edges of DUCKCHAR evenly. Cover (or put in large zip lock bag) and place in fridge. Massage the cure into the meat daily.
Step 2 - After 7-10 days, rinse DUCKCHAR completely and pat dry. Return DUCKCHAR to fridge on elevated rack, leave uncovered to dry overnight.
Step 3 - Mix 1 part Sriracha and 2 parts Maple Syrup. Coat meat evenly and thoroughly.
Smoke at 225 – 250 F skin side up over your favorite wood (we prefer apple) until internal temp reaches 150 F. Remove from smoker and place back on an elevated rack in the fridge, uncovered over night.
Step 4 - Slice DUCKCHAR fat-side down, while the meat is still cold at the desired thickness. You’re ready to cook!
Note: When frying, take your time, the edges will darken when the sugars caramelize, best to flip DUCKCHAR bacon often. Cooking time will vary based on DUCKCHAR bacon thickness.