Tea Smoked Duck

Yield: 8 servings (24 oz)

4 Maple Leaf Farms Duck Breasts, skin on (8 oz. ea.)
6 Tbsps. Kosher salt
3 Tbsps. light brown sugar
1 bay leaf
2 qts. water
1 cup tea, Lapsang

  1. Combine salt, sugar, and bay leaf in water to make brine. Mix well.
  2. Score duck breast skin and place in brine for about 20 minutes. Remove duck breast and pat dry.
  3. Place tea in a small heap in center of 6" hotel pan lined with foil. Insert 4" perforated

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