I’ve recently started experimenting with smoking. First experiment was lamb bacon, but that’s going to take some refining – it was good, but I’m sure it could be better. Recipe once refined.
Todays’ was smoked duck breasts.
Marinade the duck breasts for 2 days in red wine, sugar, salt, pepper and chinese five spice. Smoke (I use a ProQ Frontier) with apple wood (half a smoking box full) and lapsang souchong tea (contents of four teabags) at 125C for 3-4 hours.