Maple Smoked Duck Bacon 

Ingredients:

4 duck breasts, skin on 

1/2 cup used coffee grounds 

1 cup real maple syrup 

2 tsp cure, I use maple cure 

1/2 cup sea salt 

2 tbsp smoked paprika 

2 tbsp cracked pepper 

2-3 cups cold water 

1. In a shallow dish or Ziplock bag dissolve cure and salt in cold water, add remaining ingredients.

2. Add duck breasts and cover completely

3. Place in the fridge for 24 hours.

4. Remove from brine, rinse each duck breast under cold water, rinse well. Pat dry.

5. Heat smoker to 160 degrees and smoke breasts for 2 hours skin side up. 

6. Remove from smoker and chill 4-6 hours in fridge

7. Remove from the fridge, and slice to your desired bacon thickness.  

8. The bacon will store 1-2 weeks in the fridge or 1 year in the freezer. 

Cook how you would normal bacon, in a skillet, oven or on the grill. 

Brought to you by Jeremiah Doughty, From Field to Plate