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mildly smoked duck breast
Meats
Meats
Smoked at 90–110 °C, crispy skin, pink center.
Difficulties
Smoked at 90–110 °C, crispy skin, pink center.
How many people
2
Preparation time
15
Cooking
90
Repos si besoin
15
Minimum cooking time
90
Maximum cooking time
110
Techniques
Smoking
Ingredients
- Duck breast
- Salt, pepper
- Applewood
The steps
1) Score and season.
2) Smoke at 90–110°C.
3) Sear the skin.
4) Rest and slice.
Recommended Kamado model
All
Recommended accessories
deflector, smoking wood, thermometer
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