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Smoked duck breast with mango BBQ sauce

Smoked duck breast with mango BBQ sauce


Smoked duck breast with mango BBQ sauce

4 duck breasts
1 kg coarse sea salt
fresh herbs
40 g of thyme
40 g rosemary
40 g juniper
40 g of sage

Mango BBQ sauce
300 g VERA mango pulp
60 g apple cider vinegar
80 g brown sugar
40 g Worchester sauce
40 g bourbon whisky
80 g butter

Smoked duck: Spread half the salt on the bottom of a deep baking tray and spread half the fresh herbs. Lay the cleaned duck breasts on top, top with the rest of the herbs and cover with the rest of the salt. Marinate the breasts for about 3-4 hours depending on the size. After this time, rinse the breasts under cold water, pat dry with a paper towel. Place a pot in the oven with the smoking chips lit up. Set the oven to 60 degrees C and smoke for about 25-30 minutes. Depending on the number of duck breasts, you will need to increase the smoking time proportionally. Slice the smoked breast and serve.
with mango BBQ sauce.
Mango BBQ sauce: cook the sauce ingredients in a pan until the weight is 300g and then add 40g whisky. Add salt and lemon juice as desired. The sauce can be served with a variety of meats, burgers, but also with fish and vegetables.

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