Duck Bacon

Thinking of what to do with a whole duck when you are using the legs for one recipe? Use the breasts for duck bacon.

• 1/4 teaspoon of Curing Salt #1 (Prague Powder)
• 38g of Kosher Salt (Diamond Crystal)
• 58g of light brown sugar
• 2g of black pepper
• 1/2 tsp of red pepper flakes

Cure overnight (12 hours max)

- NOTE: I cured for ~18-20 hours and it came out a wee bit salty

Smoke duck breasts at 250 F for 1-2 hours or until internal temp reaches 160 F, let cool, slice and enjoy