Active Time

　　1 hr

　　Total Time

　　13 hr (includes curing and smoking)

　　

Ingredients

Makes about 2 1/2 pounds

　　4 cups cold water

　　2 cups freshly brewed strong coffee

　　1 cup kosher salt

　　1/2 cup packed dark brown sugar

　　2 1/2 tablespoons Insta Cure No.1 (curing salt)

　　1/4 cup molasses (regular or robust, not blackstrap)

　　3 cups ice cubes

　　6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)

　　

Special Equipment

a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

　　

Cure duck:

Step 1

Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).

　　

Step 2

Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.

　　

Step 3

Rinse duck and pat dry, then discard brine.

　　

Prepare grill and cold-smoke duck:

Step 4

Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs . (Duck will not be cooked.)

　　

Step 5

Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe ).

　　Cooks' notes:

　　•Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.

　　•Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.