Duck Pastrami Recipe Recipe

Name: Duck Pastrami Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 1/4 cup Kosher salt; 2 teaspoons ground black pepper; 2 teaspoons ground coriander; 2 teaspoons dark brown sugar; 1 teaspoon ground juniper berries; 3/4 teaspoon pink salt; 1/2 teaspoon ground ginger; 1/2 teaspoon granulated garlic; 1/2 teaspoon ground cloves; 4 pounds skin-on boneless duck breast (about 4 large breasts each); :; 3 tablespoons coarsely ground black pepper; 1 1/2 tablespoons coarsely ground coriander seed; 2 teaspoons coarsely ground juniper berries; 1/2 teaspoon granulated garlic; 1to 2 fist-size chunks of light smoking wood, such as apple or cherry

Servings: persons

:
1/4 cup Kosher salt
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons dark brown sugar
1 teaspoon ground juniper berries
3/4 teaspoon pink salt
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/2 teaspoon ground cloves
4 pounds skin-on boneless duck breast (about 4 large breasts each)
:
3 tablespoons coarsely ground black pepper
1 1/2 tablespoons coarsely ground coriander seed
2 teaspoons coarsely ground juniper berries
1/2 teaspoon granulated garlic
1to 2 fist-size chunks of light smoking wood, such as apple or cherry

1
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. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.
2
Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
3
mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.
4
Fire up
5
or
6
to 225u00b0F, 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 165u00b0F when inserted into center of breasts, 1 1/2 - 2 hours.
7
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.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: :, 1/4 cup Kosher salt, 2 teaspoons ground black pepper, 2 teaspoons ground coriander, and more.

Yes, Duck Pastrami Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Pastrami Recipe

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