We lit the smoker on the weekend; nothing beats homemade bacon you see. If I’m going to light the smoker, I try to come up with as many other things as possible to smoke. This time, I cured a pair of duck legs in honey and slowly smoked them over some hickory chips. I am certain it would work very well with smoke from other woods, especially wood from fruit trees. I knew when I did it I wanted to serve them like this; warm with a salad of the first of the season’s figs, some torn buffalo mozzarella and some Italian salad leaves including radicchio, dressed with olive oil and balsamic vinegar. It was a superb combination of flavours. I will have to do it again sometime. I would equally recommend the use of duck breast for this recipe, you would need to reduce the cooking time quite substantially though.
|cups||raddichio, rocket and or other salad leaves|
|1||teaspoon||extra virgin olive oil|
To cure the duck, combine the duck legs, rock salt and honey. Ensure the duck is thoroughly coated and refrigerate overnight. Remove the duck from the curing mixture and rinse thoroughly. Smoke the duck for two to three hours between 100oC-120oC according to the requirements of your smoker. If you are doing this step in advance (as I did), remove the duck from the smoker and allow to cool. Store the smoked duck in the refrigerator. Otherwise, progress to the next step.
Preheat the oven to 200oC. Rub the duck with a little reserved duck fat. And bake till the skin is golden ad the duck is heated through.
Meanwhile, tear or cut the figs into wedges. Tear the buffalo mozzarella unto pieces. Arrange the figs, mozzarella and salad leaves on your serving plates. Drizzle with olive oil and balsamic vinegar. Arrange the warm duck beside the salad and serve.