Smoked duckchar moulard duck breast

Cooking Directions

Serves 2 ppl. Prep time: 2 hrs. Cook time: 1.5 to 2 hrs.
TIP: we love DUCKCHAR Moulard Duck Breast cooked medium rare*

1/3 cup kosher salt
1/3 cup brown sugar
1/3 cup white wine vinegar
Apple wood chips
2 teaspoons pepper
4 cups water
1 DUCKCHAR Moulard Duck Breast
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 large red onion, very thin slices
1 cauliflower, 1/2 inch slices
2 garlic cloves, minced
1 cauliflower pizza crust
Olive oil
Balsamic vinegar

Step 1 - Combine salt, vinegar, sugar and water. Brine DUCKCHAR Moulard Duck Breast for 2 to 4 hours.

Step 1 - Remove duck from brine and pat dry.

Step 2 - Combine paprika, cumin, pepper, cayenne and garlic powder in bowl. Season duck generously with rub.

Step 1 - Smoke DUCKCHAR Moulard Duck Breastat 225° with apple wood for 1.5 to 2 hours or until internal temperature reaches 135° F.

Step 1 - Roast cauliflower and garlic with olive oil for 25 min at 400°. 

Step 2 - Heat 2 tablespoons of olive oil over medium heat. Add onions. After 10 min, reduce heat to medium-low and sprinkle salt and sugar on onions. Stir every few minutes until onions are caramelized. If onions begin to burn, add more olive and/or turn down heat.

Step 1 - Cook pizza crust until it's firm and crispy, but not burned. Note: we recommend buying a ready-to-cook cauliflower crust. There are lots of good ones.

Step 2 - Top crust with onions, cauliflower and duck. Drizzle with olive oil and balsamic vinegar (to taste). Cut into slices and serve.


Safety Advisory
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.