Smoked duck is always a hit. Everyone likes it, and for good reason. Smoky, slightly salty, fatty duck checks off everything on the “food we love list”. For lack of a better comparison, it’s the bacon of the sky.
We make smoked duck many different ways, but they all follow the general technique-; a brine, followed by a low heat smoke. For this honey-soy smoked duck, we add some soy sauce to a very simple brine, then glaze the duck with a mixture of soy, honey and garlic. This gives the duck a touch of eastern flavor, while remaining neutral enough for just about any dish. This smoked duck breast goes perfectly on some ginger-scallion udon noodles or over winter greens with dumplings.
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