As an aperitif or a starter, the smoked duck breast never disappoints us!
Equipment
Ingredients
- Pork shoulder (1kg)
- RUB : VINEGAR TOUCH
- For the sauce :
- 1 cup of apple cider vinegar
- 1 cup of beer
- 3 cups BBQ sauce
- 1 tablespoon of Worcestershire sauce
- RUB : VINEGAR TOUCH
- 2 teaspoons of crushed red pepper flakes
The steps
Step 1: preheat the kamado
Preheat your QUATRO for indirect smoking at 110°C. Insert the top part (grill) of the 3-in-1 cocotte.
Step 2 : prepare the meat
Rub the VINEGAR BBQ TOUCH rub on all sides of the meat, adding olive oil. Let the meat rest for at least 20 minutes.
Step 3: prepare the stuffing
In a container, mix all the sauce ingredients.
Step 4 : sear the meat
Place the meat in the cocotte. Cover, place in the Kamado QUATRO. Apply the sauce with a brush on the pork every hour. Smoke the pork shoulder, covering it with sauce every hour, for 8 to 10 hours or until the internal temperature of the meat reaches 200°F - 93°C.
Step 5 : serve
Remove the shoulder from the smoker, wrap it tightly in aluminium foil / butcher paper and let it rest for an hour. Remove the shoulder from the foil and shred it. Discard the bone and all the cartilage pieces and cut the rest of the meat into shreds. Moisten the meat with a little BBQ sauce and mix. Serve with rolls, coleslaw and extra barbecue sauce.
Smoking a duck breast is a culinary technique that brings depth and unique aromas to the meat. Here are some good reasons to smoke your duck breast:
1 - Enhancement of flavours : smoking adds a subtly woody and slightly robust flavour to the flesh of the duck breast. This technique creates smoky and complex aromas that pair perfectly with the natural richness of the duck.
2 - Preservation : smoking is a traditional method of preservation, as smoke has antibacterial properties. Although it does not replace modern refrigeration, it slightly extends the shelf life of the duck breast while infusing it with flavours.
3 - Improved texture : cold smoking, in particular, refines the texture of the duck breast, making it more tender. It offers a slightly different chew and results in something akin to fine charcuterie, often compared to dried duck breast.
4 - Culinary originality : smoking a duck breast adds a touch of originality to your dish. It’s a way to surprise your guests with a homemade preparation that stands out from more traditional cooking methods.
5 - Versatility : a smoked duck breast can be used in a wide variety of dishes: thinly sliced as a starter, in salads, on toast, or as an accompaniment to a main course. The smoky flavour adds a new dimension to all these preparations.
6 - Customisation of taste : by choosing the wood for smoking (beech, apple, oak, etc.), you can customise the aromas according to your preferences. Each type of wood brings a specific nuance to the meat, allowing you to adapt the smoking to your personal taste.
7 - Gourmet side : smoking is a technique that adds a sophisticated aspect to your cooking. A homemade smoked duck breast can easily find its way onto the table of a fine dining restaurant, transforming a meal into a more refined experience.
In summary, smoking a duck breast is not just a way to add original flavours, it is also a way to transform the texture, extend preservation, and play with the diversity of aromas for a rich and varied culinary experience.
The kamados
Discover the different models of kamados!