Its Duck Shooting Season and we are smoking ducks

As like most people, ducks are a very lean meat to say the least so since we were privileged enough to get hold of some duck breasts, we thought it would be a good idea to show what you can do with them

Firstly were are following the duck recipe http://www.bradleysmoker.co.nz/sugar-cure-recipes.asp#7

This morning we mixed together the ingredients and put in the fridge to cure for 12 days

stay tuned over the next week as we will do live updates

Round 2 after 14 days the duck breasts were taken out of the fridge and washed

then they were pat dryed and some were left as they were and some covered in maple syrup and rolled in cracked peppercorns to make pastrami

and them left overnight in the fridge to settle

the next morning they were loaded into the Bradley using Mesquite wood and the smoker was set to smoke for 4 hours and cook for 6 hours at 92C

and late afternoon there you have it a whole new dimension on what you can do with ducks