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Cured Smoked Duck Breast

Little chef
Little chef Posts: 1
edited November -1 in Poultry


Boneless Duck Breast (up to 10 large)


8 oz Kosher Salt

4 oz Honey (make sure you like the taste of the honey before adding!)

1 T garlic powder

1.5 oz TCM (Pink Salt, Prague Powder)  Can be ordered online

3 Bay Leaves, slightly crumbled

Sprigs of fresh thyme (4 or 5)

6 ea cloves garlic, smashed with the side of the knife

Water, 10 cups


Mix all of the above ingredients, excluding duck, in a non reactive container or zip lock bag.  Allow salt to dissolve before adding the duck. 




Prepare brine per above, and place in a large plastic container or large zip lock bag. 

Rinse duck breasts, and add to cure/brine.  Refrigerate duck in brine a minimum of 48 hours, or up to 7 days.  Remove from brine, rinse duck, and allow to soak in cold fresh water 2 hours, changing water twice.  Score skin in cross pattern (but do not cut the flesh!), place on a rack over a sheet pan.  Allow to dry, uncovered, in fridge 12-24 hours.

Fire egg for a target temp of 275.   Add platesetter and drip pan.  Allow Egg to stabilize.  Add your wood of choice just before adding the duck....Recommended:  Apple, Citrus Woods, Cherry.  You do not need much!!  About 1/2 cup of wood is more than enough for this cook! 

Smoke/cook the duck to an internal temp of 160*.  (NO...this is not the temp I would cook fresh duck breast to, but in this application, with the brine, you will appreciate the extra firmness.  It will NOY be dry!)

Remove from Egg and chill well prior to serving.  Can be served with a mild cheese and cracker, or atop a Crostini with a citrus segment, but to be honest, it doesn't usually make it past the cutting board!!   Slice thin on the bias, and enjoy!



This recipe works well on boneless chicken breast as well, but the chicken requires at least 4 days cure time for desired results.

Number of Servings:

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