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Duck Pastrami

Type: Poultry
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlBlack peppercorns
3 teaspoons 15mlDried thyme
3   Bay leaves - crushed
1 teaspoon 5mlWhole cloves
2 tablespoons 30mlGarlic - minced
1 teaspoon 5mlWhole juniper berries
1/3 cup 48g / 1.7ozCrushed juniper berries
4 cups 948mlWater
1/2 cup 80g / 2.8ozLight brown sugar - packed
1/2 cup 118mlKosher salt
1   Duck breast - boneless, split
1/4 cup 59mlCoarsely ground pepper

Recipe Instructions

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine to cover the breasts completely. Cover and refrigerate for 48 hours, turning the breasts a couple of times. Remove the duck breasts from the brine and rinse thoroughly with cool water. Pat dry with a towel. Preheat the oven (smoker) to 250F. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side. Place the breasts, skin side down, on a rack in a roasting pan in smoker) and roast for 1 hour. Remove and let cool for 30 minutes. Wrap the breasts ti

He serves this on French bread with provolone, mustard and onion marmalade.

Posted to the BBQ List by Kit Anderson <[email protected]> on Sep 24, 1998.

Source:
Emeril Lagasse

Rating

Average rating:

6 (2 votes)

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