Put all the ingredients in a mortar and crush. Cut diamond shapes into the skin of the duck breast and cover the bottom of a non metallic bowl or tray with the seasoning. Put the duck breasts on top and cover them with the remaining seasoning. Let them cure for approx. 40 minutes.

In the meantime pre-heat your grill for indirect heat (110°C / 230°F). Rinse off the excess salt with cold water and blot dry the with paper towels. Add some beech sawdust (or any kind of wood you like for smoking) and smoke the duck breasts for about 40 min. until an internal core temperature of 62°C / 143°F is reached.

Leave to rest for 5 minutes and enjoy!

Stay tuned, see you soon!

Hot Smoked Duck Breast


2 Duck breasts
100g Sugar per kg
100g Salt per kg
2 tsp. Thyme
1 tsp. White pepper
2 Bayleaves
3-4 junipeter berries