Featuring the Formula for Success Curing Method
Formula For Success by Reg Pelletier
Dizzyfication and Recipe Spin by Mike Kerslake
This duck bacon recipe stems from an email conversation between myself and fellow Canadian bbq’er, Jules Mailloux. Jules had asked if I’d done duck breast bacon before, and I replied that I’d only done duck breast prosciutto. In return he sent the results of his attempt on a coffee-molasses duck bacon recipe he eventually tried, and enjoyed.
While I liked the recipe, I thought it could benefit from some further Dizzyfication and a run through the Formula for Success. Here’s that result
- Fresh duck breast, either Peking or Muscovy. Peking are a bit smaller; for this recipe I used 4 Muscovy.
Curing Brine (measurements depend on project weight)***
- Water and strong coffee to cover duck breasts completely and snuggly in a non-reactive brining vessel (such as a food grade pail or small cooler). I found 1/4 total volume coffee to work well; i.e. in a 1/2 gallon (8 cup) brine, use 2 cups strong coffee to 6 cups water
- Salt or Morton’s Tender Quick at 3% of project weight
- Sugar (light or dark brown recommended) at 2% of project weight
- .05 oz ‘pink salt’ per pound of project weight(use only in conjunction with straight coarse sea or kosher salt. Omit if using Tender Quick!)
- 1/3 cup of fancy or cooking molasses per half gallon of brine
- thick slice of white onion per half gallon of brine
- 2 Tbsp Dizzy Pig Red Eye Express seasoning per half gallon of brine
*** Project weight is total of trimmed meat weight in pounds, plus amount of water necessary to cover, calculated at 8.3 lb/gallon.
For example, 4 duck breasts weighing 3 lbs plus 1/2 gallon of water/coffee to cover would create a total project weight of 3 lb meat plus 4.15 lb of curing brine, or 7.15 lb total ‘project weight’
If still unsure of how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there.