Hot-Smoked Duck Ham Recipe

Preparing duck ham is simpler than brining and drying a whole pig leg, but just as delicious. And it will be ready in less than 3 hours.


2 Duck breasts

For brine:

4 Cups water

½ Cup kosher salt

3 Tbsp brown sugar

¼ Cup maple syrup

½ Cup dry white wine, such as Chardonnay

Leaves from 6-7 sprigs of thyme

2 Bay leaves

Bradley Smoker Apple Bisquettes


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 overnight.

Remove from brine, rinse well and pat dry.

Place duck breasts on a rack and return to the fridge for a few hours to form a pellicle (a thin membrane).

Smoke breast for about 2 hours at 225°F with apple bisquettes, or until an internal temperature of 160°F is reached.


Apple Wood Bisquettes

A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.

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