Smoked Maple Duck Bacon
Smoked Duck Bacon brings a delicious sweet heat to your summer menu! Duck Breast is cured for several days, glazed with maple syrup and sriracha, applewood smoked low and slow for several hours, then sliced thinly and sauteed to create crispy duck bacon.
Developed by Wanessa Bocianski in the Research & Development Kitchen of Maple Leaf Farms. Check out this recipe on our #SmokeThatDuck series on Facebook, Instagram & Tiktok.
Ingredients
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1 Tbsp Kosher Salt
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1 Tbsp Ground Black Pepper
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3 Tbsp Brown Sugar
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1 tsp Cayenne Pepper
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1 tsp Paprika
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½ tsp Pink Curing Salt
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1 Tbsp Sriracha (Optional)
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2 Tbsp Maple Syrup
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Applewood Pellets or Wood Chips for Smoker
Directions
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1
Combine kosher salt, black pepper, brown sugar, cayenne pepper, paprika and curing salt. Coat all sides and edges of the duck breast as evenly as possible. Cover (or put in a zip lock bag) and place it in the fridge. Massage the cure into the duck breast daily.
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2
Let duck breast cure for 2-4 days.
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3
Rinse breasts completely and pat dry. Return to the fridge while smoker is warming up.
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4
Mix Sriracha and Maple Syrup and coat each duck breast evenly. If you need more, just remember to keep a 1 part Sriracha to 2 part Maple syrup ratio.
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5
Smoke duck breast at 225 – 250 degrees F with skin side up using apple pellet. Cooking will take between 2-4 hours or until internal temperature reaches 165F. Remove duck breast from smoker and let it cool. You can either wait for it to cool off and use it the same day, or leave it over night.
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6
Slice duck bacon lengthwise with fat side down, at an angle for optimal width. You are now ready to fry your duck bacon.
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7
Fry your duck bacon to your likeness about 2-4 minutes on each side. No need to use any oil. Remove from heat, here you can pat dry the excess fat and serve.
FUN FACT - You can also make this a Smoked Duck Breast recipe! Just stop after step 5 and sear the duck breast skin-side down in a sauté pan for 5-10 minutes and serve!
