Duck Pastrami Recipe - 华体会体育推荐

Why It Works

Spice amounts and curing time are adjusted for the smaller duck breast.
The addition of juniper berries complements the duck flavor.

The American tradition of havingcorned beefon St. Patrick's Day often makes me think of other cured meats. For example, brisket done aspastramiandMontreal smoked meat. Building on past pastrami success, I changed things up by using duck instead of beef for this recipe.

Since my process for pastrami is already good, I kept things fairly similar for this duck pastrami, only adjusting amounts of the dry cure and the curing time to fit the much smaller duck breasts, plus the addition of juniper berries in both the cure and rub. This recipe has the breasts curing for three days in the fridge, a soak to remove some saltiness afterward, then they are rubbed and smoked until just cooked through.

Straight out of the smoker, the thick layer of duck fat was incredibly luscious, and I found myself pulling it off and enjoying the salty, rich fat on its own. The meat tasted like pastrami should, except being ducky rather than beefy. More delicate in flavor than beef brisket, this duck pastrami can be enjoyed on its own, but it does just as well piled onto rye with swiss and slathered with mustard.

Recipe Facts

5

(2)

Active:30 mins

Total:77 hrs

Serves:8 to 10 servings

Rate & Comment

For the Cure:

1/4cupkosher salt
2teaspoonsground black pepper
2teaspoons地面香菜
2teaspoonsdark brown sugar
1teaspoon groundjuniper berries
3/4teaspoonpink salt (see note)
1/2teaspoonground ginger
1/2teaspoongranulated garlic
1/2teaspoonground cloves
4poundsduck breast

For the Rub:

3tablespoonscoarselyground black pepper
1 1/2tablespoons地面香菜
2teaspoons coarsely groundjuniper berries
1/2teaspoongranulated garlic
1 to 2fist-size chunksoflight smoking wood, such as apple or cherry

For the Cure:在一个小碗中,混合盐,黑胡椒粉,coriander, dark brown sugar, juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.
Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container, fill with water, and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
For the Rub:Mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.
Fire upsmokerorgrillto 225°F (110°C), adding smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in, skin side down, and smoke until an instant-read thermometer registers 165°F (74°C) when inserted into center of breasts, 1 1/2 - 2 hours.
Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator for up to a week, slicing and serving as needed. For best results, steam slices to reheat.

Special Equipment

Smoker

Notes

Pink salt, used for curing (not to be confused with popular specialty salts, like Himalayan pink salt), is a mixture of sodium chloride (table salt) and sodium nitrite. It is dyed pink so it’s not confused for regular salt and used in excess. When used for curing, it helps preserve color, promote flavor, and prevent undesirable bacteria growth. You can find pink salt (also called Prague powder) online or in larger grocery stores.

Nutrition Facts(per serving)
379	Calories
20g	Fat
3g	Carbs
45克	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	379
% Daily Value*
Total Fat20g	26%
Saturated Fat 5g	27%
Cholesterol247mg	82%
Sodium871mg	38%
Total Carbohydrate3g	1%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein45克
Vitamin C 5mg	26%
Calcium 35mg	3%
Iron 6mg	35%
Potassium 54mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.