Duck Pastrami

Recipe Ingredients

1 tablespoon	15ml	Black peppercorns
3 teaspoons	15ml	Dried thyme
3		Bay leaves - crushed
1 teaspoon	5ml	Whole cloves
2 tablespoons	30ml	Garlic - minced
1 teaspoon	5ml	Whole juniper berries
1/3 cup	48g / 1.7oz	Crushed juniper berries
4 cups	948ml	Water
1/2 cup	80g / 2.8oz	Light brown sugar - packed
1/2 cup	118ml	Kosher salt
1		Duck breast - boneless, split
1/4 cup	59ml	Coarsely 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

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6 (2 votes)

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