Duck Bacon
Duck Bacon

Duck Bacon


  • 2 duck breasts

  • 1 1/3 cups water
  • 2 tbs brown sugar
  • 1/3 cup kosher salt
  • 1 tbs curing salt

  • Wood chips for smoking
  • Ice


  1. Score duck breast skin in a hatch pattern
  2. Mix water, brown sugar, kosher salt, and curing salt until fully combined to make a brine
  3. Brine duck for 8 hours
  4. Soak wood chips for 8 hours
  5. Put wood chips in a deep pot over high heat until they begin to smoke
  6. Put a perforated pie tin over the pot
  7. put another perforated pie tin with duck breast over the ice tin and wrap in foil so no smoke escapes
  8. Keep temperature between 70-100 F for 30 minutes to 2 hours. Constantly replace ice to keep the temperature down
  9. Freeze duck breasts after smoking then cut into thin slices

Recipe in depth