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.
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.
