Pato Ahumado Recipe
house-smoked duck pastrami, sherry glaze
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Ingredients
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Duck Preparation
Sherry Glaze
Method
Duck Preparation
- 1
Brining the Duck
In a large bowl, combine kosher salt, brown sugar, black peppercorns, coriander seeds, juniper berries, garlic cloves, and thyme sprigs. Mix well until the salt and sugar have dissolved. Place the duck breasts in the mixture, ensuring they are fully coated. Cover and refrigerate for at least 24 hours.
- 2
Rinsing and Drying
After brining, remove the duck from the mixture and rinse under cold water to remove excess salt and sugar. Pat dry with paper towels.
- 3
Sherry Glaze
- 4
Making the Glaze
In a small saucepan, combine sherry vinegar, honey, soy sauce, and water. Bring to a simmer over medium heat.
- 5
Thickening the Glaze
In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Add the slurry to the saucepan and stir continuously until the glaze thickens, about 2-3 minutes. Remove from heat and stir in sesame oil.
- 6
Serving
Slice the smoked duck breast thinly and drizzle the sherry glaze over the top before serving.
