Duck Pastrami Recipe

Score and dry

Pat the duck breasts thoroughly dry with paper towels. Lightly score the skin in a crosshatch pattern being careful not to cut into the meat; this will help render fat and allow cure to penetrate.

Cure/rub

In a small bowl combine kosher salt and brown sugar and rub evenly onto both sides of the duck breasts. Mix the cracked black pepper, ground coriander, mustard powder, smoked paprika, crushed juniper berries, garlic powder and optional cracked pink peppercorns and press this spice crust onto the meat side and around the skin edges. Let the rubbed breasts rest on a wire rack over a tray for 30 minutes at room temperature to allow flavors to settle.

Render and sear (optional)

Preheat a heavy skillet over medium heat. Place duck breasts skin-side down and render until most fat has rendered and skin is deep golden (6–8 minutes). Tilt pan to remove excess fat as it accumulates (reserve fat for another use). Flip for 30–45 seconds to lightly sear the meat side. Remove and cool slightly on a rack.

Cold smoke or prepare smoker

Prepare a smoker set to maintain 200–225°F (93–107°C) for hot smoking. If you prefer a more pastrami-style aroma, you can cold-smoke briefly (20–30 minutes) before hot smoking. Use applewood chips or chunks for a mild sweet smoke and add a few soaked juniper berries to the smoke box for aroma.

Smoke the duck

Place the duck breasts skin-side up on the smoker rack. Smoke until the internal temperature reaches 135°F (57°C) for medium-rare to medium (approximately 30–45 minutes depending on smoker and thickness). For more well-done pastrami, smoke to 145°F (63°C). Baste lightly with a thin brush of the smoked apple glaze during the last 10 minutes for shine and additional flavor.

Rest and slice

Remove duck from smoker and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into pastrami-style ribbons.

Combine the apple cider and apple juice in a small saucepan with the crushed juniper berries and bring to a simmer over medium heat. Reduce until the liquid is syrupy and reduced by about half (about 12–15 minutes).

Strain out the juniper berries, return the liquid to the pan, stir in the honey and lemon juice and simmer 2–3 more minutes. Whisk in the butter off the heat to give the glaze shine. If you want a smoky edge, add smoked sea salt or a drop of liquid smoke to taste. Keep warm and use to baste the duck during the last minutes of smoking and to glaze the sliced pastrami before serving.

Preheat oven to 425°F (220°C). Toss the prepared carrot pieces with olive oil, kosher salt, black pepper and thyme on a rimmed baking sheet in a single layer.

Roast until tender and caramelized at the edges, 20–25 minutes, turning once halfway through for even browning.

Remove carrots from oven and while still hot toss with 2 tablespoons juniper honey (to make juniper honey: mix 2 tbs honey with 1/2 tsp crushed juniper berries and let sit briefly) so carrots are glossy and lightly sweetened. Adjust seasoning with a pinch of salt if needed.

Arrange a bed of roasted carrots on each plate. Fan thin slices of duck pastrami over or beside the carrots.

Drizzle a little of the smoked apple glaze over the duck and finish with a light drizzle of extra juniper honey. Sprinkle chopped parsley and scatter microgreens or watercress for brightness.

Serve warm. Leftover duck can be refrigerated and gently reheated; slice cold for sandwiches.