Cookshack

• 6 each boneless duck breasts doubles
• 2 oz. Morton’s Tenderquick
• 2 cups water

SMOKING MIXTURE

• ¼ cup green tea leaves
• 2 tbsp. raw rice
• 2 oz. brown sugar
• ½ tsp. dry orange zest
• 1 large cinnamon stick
• 2 star anise
• ½ tsp. black peppercorns

PROCEDURE
Prepare the Morton’s Tenderquick and water and mix well. Submerge the duck meat in the brine and cure for 12 hours.

In a bowl mix all the dry ingredients well. Preheat the smoker to 275°F.

Place the tea mix in the smoker box and place the duck breasts on the rack. Smoke for approx. 40 min or until the internal temp of the duck reaches 165°F.

Note: Remove the duck skin and reserve. Cure the duck skinless. When smoking, place the skin on top of the breast then after smoking remove it. This will give you a much leaner product.

SMOKE-COOKING
Smoke-Cook Temperature: 275°F
Smoke-Cook Time: 40 minutes
Hold Temperature: n/a

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Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago.