Black Forest Duck Ham
Liverpool House, Frederic Morin, Joe Beef, McKiernan Luncheonette Bar a Vins / July 2011
• 1/3 cup maple syrup
• 1/3 cup kosher salt
• 3 Tbsps. peppercorns
• 2 Tbsps. coriander seeds
• 2 Tbsps. juniper berries
• 2 lg. breasts mallard duck
• pig's blood (for brushing)
Bring 6 3/4 cups water, maple syrup, salt, peppercorns, coriander seeds, and juniper berries to a boil; remove from heat; cool; reserve.
Inject some of the brine into breasts; place remaining brine in small hotel pan; add breasts; cover with plastic wrap; reserve in refrigerator 24 hours.
Remove duck from brine; rinse; tie together with mesh, fat side out, so breast meat is face to face; envelop in plastic wrap; reserve in refrigerator 48 hours.
Heat wood-filled smoker until hot.
Smoke duck breast, brushing with pig's blood occasionally, until a thermometer inserted into thickest part of breast reaches 62°C (143.6°F) (crust will become dark and hard); remove duck from smoker; envelop in plastic wrap; reserve in refrigerator; use and/or serve as desired.