Coffee Cured & Smoked Duck Breast Recipe

Preparation and Cooking

1. 1

   Cure the Duck

   In a bowl, mix together the sea salt, brown sugar, ground coffee, and black pepper. Rub this mixture all over the duck breasts, ensuring they are well coated. Wrap the duck breasts in plastic wrap and refrigerate for at least 12 hours, preferably 24 hours.

2. 2

   Prepare the Carrot Purée

   Peel and chop the carrots into small pieces. In a saucepan, melt the butter over medium heat. Add the chopped carrots and sauté for about 5 minutes. Add the vegetable stock and bring to a simmer. Cook until the carrots are tender, about 15-20 minutes. Blend the mixture until smooth, then season with salt and pepper to taste. Keep warm.

3. 3

   Smoke the Duck

   Preheat your smoker or grill with a smoking box to 225°F (107°C). Remove the duck breasts from the refrigerator, rinse off the curing mixture, and pat them dry. Place the duck breasts skin-side up on the grill/smoker. Add the wood chips to the smoker. Smoke the duck for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare.

4. 4

   Sauté the Silver Beet

   While the duck is smoking, rinse the silver beet and chop it into bite-sized pieces. In a skillet, heat the olive oil over medium heat. Add the silver beet and sauté for about 5-7 minutes, until wilted and tender. Season with salt and pepper.

5. 5

   Serve

   Slice the smoked duck breast thinly and arrange on a plate. Serve alongside the carrot purée and sautéed silver beet.