Preparing duck ham is simpler than brining and drying a whole pig leg, but just as delicious.

Cooking time: 2-3 hours

Ingredients

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

Directions

  1. Combine together ingredients for brine in a pot.
  2. Heat over medium heat and stir until salt and sugar are dissolved.
  3. Let the brine cool to room temperature.
  4. Submerge duck breasts in brine and place in fridge overnight.
  5. Remove from brine, rinse well and pat dry.
  6. Place duck breasts on a rack and return to fridge for a few hours to form a pellicle (a thin membrane).
  7. Smoke breast for about 2 hours at 225°F with Apple bisquettes, or until an internal temperature of 160°F is reached.