Pato Recipe
house-cured duck pastrami, sherry glaze drizzle
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Ingredients
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Duck Pastrami
Sherry Glaze
Method
Duck Pastrami Preparation
- 1
Curing the Duck
In a bowl, combine kosher salt, brown sugar, black peppercorns, coriander seeds, garlic powder, smoked paprika, cayenne pepper, and fresh thyme. Mix well.
- 2
Coating the Duck
Rub the mixture generously over the duck breasts, ensuring they are well coated on all sides.
- 3
Curing Time
Place the duck breasts in a zip-top bag or wrap them tightly in plastic wrap. Refrigerate for 5-7 days, turning the bag or breasts every day to ensure even curing.
- 4
Rinsing and Drying
After curing, remove the duck from the refrigerator, rinse under cold water to remove excess curing mixture, and pat dry with paper towels.
- 5
- 6
Cooling and Slicing
Remove the duck from the smoker and let it cool. Once cooled, slice the duck thinly against the grain.
Sherry Glaze Preparation
- 7
Making the Glaze
In a small saucepan over medium heat, combine sherry vinegar, honey, and soy sauce. Bring to a simmer.
- 8
Reducing the Glaze
Let the mixture simmer for about 10-15 minutes, or until it thickens slightly.
- 9
Finishing the Glaze
Remove from heat and whisk in the butter until melted and the glaze is smooth.
