I had cravings for donabe-smoked duck. So, I picked up some organic duck breast, trimmed the hanging fat in the edge, scored the skin, and seasoned both sides with salt and pepper. I kept the seasoned breasts in the fridge for 2 days for dry cure. On the day of the smoking, I removed the plastic wrap and let them air-dry in the fridge.
That's basically the only main preparation for this dish. Then...
I just put them in the donabe smoker with the smoke chips and some houji-cha (roasted green tea) leaves, in the donabe smoker, "Ibushi Gin". Over high heat, 7 min. uncovered, 10 min. covered, and 20 minutes resting (covered) after turning off the heat.
Voila...perfect smoked duck breasts! With the smoked eggs and cheese, I was so happy.
Happy donabe life.
