Ingredients
Directions
- 1
Clean the duck from nerves and feathers. Score the skin with a knife like in the video.
- 2
In a Tupper box put 200 gr of salt, grinded black pepper and thyme. Place the duck breast, cover with the others 200 gr of salt and close the lid.
- 3
Leave in the fridge for 24 hours.
- 4
Once done, wash the duck in cold water for remove all the salt.
- 5
Pat dry with kitchen paper, put again in a clean tupper box and smoke with apple wood chips.
- 6
Close with the lid and leave in the fridge for 7 days.
- 7
Once ready, slice it and enjoy!
Notes
I’ve served it with raw and cooked red & rainbow beetroots dressed with extra virgin olive oil, blackberries and curly salad leaves. This flavors pairing is simply amazing
