Hot-Smoked Duck Ham Recipe
2 Duck breasts
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.