The Hang Fire girls’ duckstrami
- 4 duck breasts (skin on)
- For the cure
- 100g fine sea salt
- 2tsp cracked black pepper
- 2tsp soft dark brown sugar
- 1tbsp garlic powder
- 8 juniper berries, ground
- 3 bay leaves, ground
- 1tsp mixed spice
- 2tsp ground coriander
- For the rub
- 4tbsp coarsely ground black pepper
- 2tbsp coarsely ground coriander seeds
- 1tbsp garlic granules
- ½tsp mixed spice
To make the cure, combine the ingredients in a small bowl. Coat the duck breasts with the cure and place in a large zip-seal bag. Refrigerate for 48 hours, flipping the bag every 12 hours.
After 48 hours, remove the duck breasts from the bag and submerge in a large bowl of water. Allow to soak for 1 hour. Remove the duck breasts from the water and pat them dry with kitchen towel.
To make the rub, combine the ingredients for the rub in another small bowl. Coat the duck breasts with the mixture until they're entirely covered.
Fire up your smoker or grill to 110C. Add chunks of cherry wood (or other fruit wood). When the wood is ignited and starts to smoke, put in the duck breasts, skin side down. Smoke for 1 hour, or until an instant-read thermometer reads 74C when inserted into the centre of the breasts. Allow to rest for 10 mins before serving.