Name: Coffee and Molasses Cured Duck Breast Bacon
Cook time: 1 hr
Total time: 13 hr (includes curing and smoking)
Yield: Makes about 2 1/2 pounds
Ingredients: 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); 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

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.

Recipe notes

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