Duck legs and breasts

A recipe for aromatic and juicy duck breasts and legs. Preparing the dish requires time and patience, but is easier than it appears

  • 2 duck breasts
  • 2 duck legs
  • 2 litres water
  • 100 g salt
  • 2 tbsp. soy sauce
  • 1 tsp. marjoram
  • 1 tsp. summer savoury
  • 5 cloves of garlic
  • 1 tsp. black pepper
  • ¼ tsp. mixed-colour pepper
  • a few bay leaves
  • 1 tsp. cane sugar
  • allspice
  • black pepper
  • bay leaves
  • a clove of garlic
  • a carrot
  • parsley leaves

Pour 1.7 litre of water into a container, add salt. Pour 300ml of water into a separate pot, add the brine spices and heat the mixture over a slow fire for a few minutes. Cool and strain the broth, add it to the salted water, and stir until the salt is completely dissolved. Put the meat in the brine and refrigerate for 24 hours.


Fill a pot with water, add the spices and heat the mixture to 90°C. Scald the meat until the internal temperature reaches 75°C. During the scalding, make sure that the water doesn’t boil.


Pat the meat dry with a paper towel and hang in the smoker, or place it on a shelf. Switch on the drier, set the temperature to 40°C and dry for about 3 hours.

After this time, turn on the smoke generator and raise the temperature to 50°C, smoke the meat for about 3.5 hours.

Next, crisp up the meat for 35 minutes at 65°C.

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