Preparing duck ham is simpler than brining and drying a whole pig leg, but just as delicious.
Cooking time: 2-3 hours
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 fridge overnight.
- Remove from brine, rinse well and pat dry.
- Place duck breasts on a rack and return to 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.