HONEY AND SOY SMOKED DUCK

Chef

Preparation	1h45'
Difficulty	Medium
Game	Duck
Calories	500 - 600
Activity	M 48' F 66'
People	4
Wine pairing	Garda DOC Spumante Rosé

Ingredients

G 800 duck breast
G 100 basmati rice
G 100 turnip greens

For the brine
G 144 salt
G 50 white sugar
G 55 brown sugar
mL 18 soy sauce
N 2 bay leaves
L 1,5 water
Black peppercorns to taste

For the glaze
mL 48 soy sauce
G 43 honey
N 2 cloves garlic

Kcal 528*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Add all ingredients of the brine in a pan and bring to a boil. Mix and melt white, brown sugar and salt. Refrigerate until completely cooled.
Brine the duck breasts for 12 h.
Combine glaze ingredients and stir to mix well; let stand.
Peel, boil the turnip tops in salted water for 15′ and sauté them in a pan with a little oil.
Cook the basmati rice in vegetable stock. Once cooked, drain and set aside.
Remove and dry the duck breasts from the brine. Preheat the oven to 85 °C (185 °F). Brush the glaze on the side of the duck skin and put in the oven for 60′ until it reaches an internal temperature of 60 °C (140 °F). Sprinkle with the glaze every 20′. For extra crispy skin, place the duck chest on the skin side in a pan preheated over high heat.
Serve the chopped duck breasts with rice and turnip tops.

HONEY AND SOY SMOKED DUCK

Ingredients

Preparation

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