Brined and smoked duck breasts “double double”. Two mallard breast boned out with the skin still attached in the center. I removed the tenderloins and placed them in the center crease of the skin between the 2 breasts. Rolled with plastic wrap to form a roulade and chilled. Tied with butchers twine and air dried for 24 hours before smoking. Below is the brine. ▢ 2 quarts water ▢ ¾ cup coarse kosher salt (175 grams) ▢ ¼ cup sugar ▢ 3 teaspoons pink salt, 15 grams (optional) ▢ ¼ cup maple syrup ▢
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Brined and smoked duck breasts “double double”. Two mallard breast boned out with the skin still attached in the center. I removed the tenderloins and placed them in the center crease of the skin between the 2 breasts. Rolled with plastic wrap to form a roulade and chilled. Tied with butchers twine and air dried for 24 hours before smoking. Below is the brine. ▢ 2 quarts water ▢ ¾ cup coarse kosher salt (175 grams) ▢ ¼ cup sugar ▢ 3 teaspoons pink salt, 15 grams (optional) ▢ ¼ cup maple syrup ▢
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