Duck Bacon Carbonara
Duck Bacon Carbonara.

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



  • 10 oz all purpose flour
  • 1 tsp kosher salt
  • 2 whole eggs
  • 4 egg yolks


  1. Mix flour and salt. Mound up flour and make a well in the middle
  2. Put eggs and egg yolks into the mound then whisk with a fork until a solid dough begins to form
  3. Knead dough until smooth and most of the flour is incorporated
  4. Cover and rest for 30 minutes
  5. Cut dough into quarters. Each quarter is about 4 oz, use what you want and freeze the rest.
  6. Roll dough into a thin oblong. Fold the ends towards the center then fold in half. Repeat this 2 or 3 times.
  7. Roll pasta into a thin translucent sheet (~2 ft long)
  8. Cut pasta into whatever shape you want and cover to prevent it from drying out.



  • 8 oz pasta

  • 4 oz duck bacon

  • 1 finely choppsed shallot
  • 1 finely chopped garlic clove

  • 1 cup heavy cream

  • 2 tbs grated parmigiana reggiano
  • 4 egg yolks

  • salt
  • finely chopped parsley
  • ground pepper


  1. Boil pasta in salted water. Reserve 3 tbs of water.
  2. Cook duck bacon. Leave rendered fat in the pan.
  3. Add shallot and garlic and cook until aromatic (1 minute)
  4. Add heavy cream and simmer until thickend (2 minutes)
  5. Add pasta and reserved water then coat in sauce
  6. Take off heat then mix in egg yolks and parmigiana reggiano
  7. Season with salt, parsley, and pepper
  8. Add duck bacon and grate more parmigian reggiano on top

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