Duck Pastrami

Name: Duck Pastrami
Prep time: 3 d 5 h
Cook time: 3 d 5 h
Total time: 3 d 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons dark brown sugar; 2 kilograms skin-on boneless duck breast (about 4 large breasts each); 8 servings Type of fire: Indirect; 1 teaspoons granulated garlic; 8 servings Grill heat: Low; 1 teaspoons ground cloves; 2 teaspoons ground coriander; 2 Tbsps coarsely ground coriander seed; 1 teaspoons ground ginger; 2 teaspoons ground black pepper; 3 Tbsps coarsely ground black pepper; 1 teaspoon ground juniper berries; 2 teaspoons coarsely ground juniper berries; 59 milliliters Kosher salt; 1 teaspoons pink salt; 2 1to fist-size chunks of light smoking wood, such as apple or cherry

Duck Pastrami might be just the main course you are searching for. This recipe makes 8 servings with 299 calories, 46g of protein, and 10g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, granulated garlic, ground ginger, and a few other things to make it today. To use up the juniper berries you could follow this main course with the Gin and Tonic Tarts as a dessert. From preparation to the plate, this recipe takes approximately 77 hours. It is a good option if you're following a gluten free diet.

Instructions

For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Coat duck breasts entirely with cure and place in a large resealable plastic bag.

Ingredients you will need

Juniper Berries

Duck Breast

Brown Sugar

Coriander

Clove

Garlic

Ginger

Pepper

Salt

Equipment you will use

Ziploc Bags

Bowl

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.

Ingredients you will need

Duck Breast

Water

Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes.

Ingredients you will need

Water

Remove from water and pat dry with paper towels.

Ingredients you will need

Water

Equipment you will use

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.

Ingredients you will need

Juniper Berries

Garlic Powder

Black Pepper

Duck Breast

Coriander

Dry Seasoning Rub

Equipment you will use

Bowl

Fire up smoker or grill to 225°F, adding chunks of 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 when inserted into center of breasts, 1 1/2 - 2 hours.

Ingredients you will need

Duck Breast

Equipment you will use

Kitchen Thermometer

Grill

Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.