Duck / Pastrami / Duck Cracklin / Mulberry Jam / Pickled Onions / Pea Shoots Recipe

Preparation Steps

1. 1

   Prepare Duck Pastrami

   In a bowl, mix together the coarse salt, brown sugar, black peppercorns, coriander seeds, and crushed garlic cloves. Rub the mixture all over the duck breasts and place them in a zip-lock bag. Seal the bag and refrigerate for 48 hours.

2. 2

   Cure the Duck

   After 48 hours, remove the duck breasts from the bag, rinse under cold water, and pat dry. Place them on a rack and let them air dry in the refrigerator for another 24 hours.

3. 3

   Cook the Duck

   Preheat your oven to 300°F (150°C). Roast the duck breasts in the oven for about 90 minutes or until they reach an internal temperature of 140°F (60°C). Let them cool, then slice thinly.

4. 4

   Prepare Duck Cracklin

   Render the duck skin in a pan over medium heat until crispy. Remove and drain on paper towels.

5. 5

   Pickle the Onions

   Slice the red onions thinly. In a saucepan, combine vinegar and sugar, heat until dissolved. Pour over the onions and let them pickle for at least 30 minutes.

6. 6

   Assemble the Dish

   On a serving platter, arrange slices of duck pastrami, add a dollop of mulberry jam, sprinkle with pickled onions, and top with crispy duck cracklin. Garnish with pea shoots.