Title: Smoked Molassas-Cured Duck Breasts
Categories: None
Yield: 4 -6 as hors

2 tb Unsulphured molasses
2 ts Dijon mustard
1 ts Salt
1/2 ts Fresh ground black pepper
4 sm Skinless duck breasts
Strong Tea Smoking Mixture
-(see recipe)

Here is a technique described in the latest 'Food & Wine". (3/97)

In a large shallow dish, combine molasses, salt, mustard and pepper. Add
duck and coat them. Cover and refrigerate overnight. Smoke until medium
rare- about 15 minutes. Let rest 5 minutes before slicing. Serve warm or
cold.

Posted to bbq-digest Digest V97 #005 by "Kit Anderson" on
Feb 15, 1997.