Coffee Cured & Smoked Duck Breast Recipe

Cooking Instructions

1. 1

   Prepare the Coffee Cure

   In a bowl, mix the ground coffee, brown sugar, salt, and black pepper to create the curing mixture.

2. 2

   Cure the Duck Breasts

   Rub the cure mixture all over the duck breasts. Place them in a sealed bag or container and refrigerate for at least 12 hours, preferably 24 hours.

3. 3

   Prepare the Carrot Purée

   Peel and chop the carrots. Boil them in salted water until tender, about 15 minutes. Drain and transfer to a blender. Add butter and blend until smooth. Season with salt and pepper to taste.

4. 4

   Cook the Duck Breasts

   Preheat a smoker or grill. Rinse the duck breasts under cold water to remove the cure mixture, then pat dry. Smoke the duck breasts for about 1 hour at a low temperature until cooked to your preference (medium rare is recommended).

5. 5

   Sauté the Silver Beet

   While the duck is smoking, wash the silver beet and remove the stems. Heat olive oil in a pan over medium heat, add the silver beet and sauté until wilted, about 5 minutes. Season with salt and pepper.

6. 6

   Plate the Dish

   Slice the smoked duck breasts and serve on a plate with the carrot purée and sautéed silver beet.