I've been smoking with my donabe smoker, "Ibushi Gin", almost every day lately.
Here, I got the beautiful duck breast. I did the dry-marinate with salt and pepper (that's it!) for 3 days. For the better smoking, I scored the skin by making the incisions crosswise. I just put them in my donabe smoker with the sakura smoke chips and let the donabe do the work.
After about 35 minutes, the juicy smoked duck was ready.
I sliced them into bite-size pieces and served with other smoked items. Outstanding!
Next day, I wanted to improve my salt-marinated smoked duck even better. I trimmed some more skin fat from the edges, and scored the skin by making the incisions both crosswise and lengthwise this time.
After 35 minutes in the donabe smoker, my duck breast came out even better! The skin had the better texture and even had more smokiness. The meat was so tender and juicy.
You can find the basic smoking recipe on toiro's website. Please check it out.
Happy donabe life.
