5.0 from 15 votes
Duck Bacon
This recipe can of course be scaled up. I will give you directions for cold smoking below. If you can't cold smoke your bacon, hot smoke it at the lowest temperature your smoker will go for 3 hours. Wood choice is up to you.
Prep Time
10 mins
Cook Time
4 hrs
Curing Time
5 d
Total Time
5 d 4 hrs 10 mins
Servings: 4 servings
Calories: 139 kcal
Course:
Main Course , Appetizer , Snacks
Cuisine:
American
Ingredients
- 2 duck breasts
- salt (See headnotes for how much)
- Curing salt (See headnotes for how much)
Instructions
- Weigh each duck breast in grams. Now weigh out 2 to 2.5 percent of that weight in salt; I use Diamond Crystal kosher salt. Sea salt is good, but you want a fine grained salt with no iodide. Weigh out 0.25 percent of the breast's weight in curing salt no. 1. Massage that into the meat. Repeat for the next breast, and so on if you are doing many.
- Vacuum seal the breasts with any excess salt. Set them in the fridge for at least 3 days, and up to 10 days. This cure will not make them too salty. I generally go 5 days to make sure the cure has reached the center of the meat.
- Rinse and pat dry. Cold smoke the breasts for at least 8 hours, and you can repeat this process every day for several days if you want a very smoky product. Slice with the skin side down. Use like regular bacon.
Cup of Yum
Nutrition Information
Calories
139kcal
(7%)
Protein
22g
(44%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
87mg
(29%)
Sodium
64mg
(3%)
Potassium
303mg
(9%)
Vitamin A
60IU
(1%)
Vitamin C
7mg
(8%)
Calcium
3mg
(0%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 139
% Daily Value*
| Calories | 139kcal | 7% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 64mg | 3% |
| Potassium | 303mg | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 3mg | 0% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.