Ingredients
2
cups freshly brewed strong coffee
1/2
cup packed dark brown sugar
2
1/2 tbsp Insta Cure No.1 (curing salt)
1/4
cup molasses (regular or robust, not blackstrap)
6
Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)
Special equipment: a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer
Directions
2.
Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
3.
Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
4.
Rinse duck and pat dry, then discard brine.
5.
Prepare grill and cold-smoke duck:
6.
Prepare grill and cold-smoke duck following procedure for grilling and cold-smoking chicken legs. (Duck will not be cooked.)
7.
Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (see duck breast bacon and frisée salad recipe).
9.
Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
10.
Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.
New-York Restaurants
