Honey-Glazed Duck Bacon

Honey-Glazed Duck Bacon

Honey-Glazed Duck Bacon

This might be the most luxurious bacon you will ever eat. I purchased 4 duck breasts, about 8 oz each, and cured them the exact same way as regular pork belly bacon. In addition, I brushed honey across the skin side of the breasts right before smoking them; giving the bacon a slight sweetness. The entire process took 8 days before I could eat it, so patience is key. You can eat the duck bacon as is or use as a replacement for pork bacon in numerous recipes.
Prep Time10 minutes
Cook Time2 hours 10 minutes
Curing Time6 days
Course: Appetizer, Breakfast
Keyword: appetizer, breakfast, electric smoker, poultry
Author: Alex Gorgos

Equipment

  • Electric Smoker
  • ziplock bag

Ingredients

  • 4 duck breasts about 8 oz each
  • 2 tbsp sea salt
  • 2 tbsp sugar
  • 2 tbsp brown sugar
  • 1 1/2 tbsp black pepper
  • 2 tsp paprika
  • 3/4 tsp pink curing salts
  • honey

Wood Chips

  • hickory wood chips

Instructions

  • Mix together the dry rub ingredients.
  • Place the duck breasts in a large ziplock bag. Pour in the dry rub ingredients and massage into the duck breast. Squeeze out as much air as possible and seal. Cure for 5-6 days; flipping the bag everyday.
  • Remove the duck breasts from the bag. Rinse off any excess dry rub. Pat dry with paper towels and allow to dry out in the refrigerator for 1 day.
  • Let your duck breasts rest at room temperature for 2 hours before smoking. Brush on a thin layer of honey on the skin side of the breasts.
  • Preheat your smoker to 225°. Place the duck breasts in the smoker. Add in your wood chips to the tray and smoke for 2 hours.
  • Pull the duck breasts from the smoker and let cool at room temp. Refrigerate for 1 day before slicing and cooking.
  • Using a sharp knife, slice the duck breasts no more than 1/8” thick.
  • Warm up a griddle or sauté pan over medium heat. Add in slices of the duck bacon.
  • Cook for 4-5 minutes a side until crispy.