Smoked Duck Pancetta Recipe
2 or 3 duck breasts
2 Cups water
1 Cup coffee
½ Cup brown sugar
½ Cup kosher salt
1 Tbsp Cure #1
Bradley Bisquettes – Maple
Combine together ingredients for brine in a pot.
Heat over medium heat and stir until salt and sugar are dissolved.
Let the brine cool to room temperature.
Submerge duck breasts in brine and place in the fridge for 8 hours.
Remove duck breasts from the brine, rinse well and pat dry.
Cold smoke breasts for 5-6 hours with maple bisquettes. Remember it will not be cooked at this point!
Wrap cold-smoked duck breasts (now duck pancetta/bacon) in plastic wrap until ready to use.
Slice and fry/bake duck pancetta before serving.