- 1 Barbarie duck breast
- brown raw cane sugar
- coarse rock salt
- BIO hemp flowers or BIO hemp tea (100% hemp)
- dry hemp plant material branches and sticks
- core temperature probe or meat thermometer
- vacuum bag + vacuumizer (alternatively cling film)
In preparation, salt, sugar and hemp flower material for seasoning are rubbed together in approximately equal proportions (visually) in a mortar to form an evenly fine seasoning powder.
Rinse the duck breast and pat dry thoroughly all around.
Season meat generously and seal tightly in a vacuum bag.
If you don’t have a vacuum maker, you can wrap the breast tightly and airtight in plastic wrap. Now let it marinate in the refrigerator for 48 hours.
At the end of the 2 days, remove the meat from the bag again, rinse thoroughly and pat completely dry all around. A wet duck can absorb no or hardly any smoke flavor.
Now the meat is draped on smoking hooks, the core temperature measuring device is placed with the tip in the center (the core) and placed in the smoking chamber.
Dry branches and leaf material of the cannabis plant serve as smoking material.
Our duck breast was smoked in a smokehouse with a constant temperature of about 60 °c hanging and therefore already counts as “hot smoking”, although we had worked only with a “Sparbrand”, so only the smoke and the embers generated in the Sparbrand heated the temperature in the chamber and we took no other heat source to help.
A spar firing allows the smoked flour to glow evenly on its own, without the need for any other heat source.
Similarly, the smoking of duck breast has also been prepared lying on the grid in an “electronic table smoker”, but this worked almost as well.
As a rule,- depending on the circumstances, the duck breast needs between 30 and 75 minutes until a core temperature of 54°c is reached. At that point, the duck breast is cooked pink and ready for relatively prompt consumption.
We have the hemp marinated and hemp smoked duck breast cut into thin slices, served with a sweet and spicy sauce of ginger, honey,chili, balsamic and a little oil- refined with a few drops of hemp seed oil of course.