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Thread: Duck Pastrami

  1. #1
    Recipe Feeder Easy Recipe Finder's Avatar
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    May 2008
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    Duck Pastrami

    1 tbs. Black Peppercorn
    3 tsp. Thyme
    3 whole Bay Leaf -- crushed
    2 tbs. Garlic -- minced
    1 tsp. Juniper Berry
    1/3 cup Juniper Berry
    4 1/4 cup
    1/2 cup Light Brown Sugar -- packed
    1/2 cup Kosher Salt
    1 whole Duck Breast
    1/4 cup Pepper

    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 tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using. To serve, remove the meat and slice thin. He serves this on French bread with provolone, mustard and onion marmalade.
    Last edited by Easy Recipe Finder; June 20th, 2008 at 05:18 AM.

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