Duck Pastrami Recipe
House cured duck pastrami, served with pickles and mustard.
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Ingredients
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Duck Pastrami
Serving
Method
Curing the Duck
- 1
Prepare the Cure
In a bowl, combine kosher salt, brown sugar, crushed black peppercorns, crushed coriander seeds, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
- 2
Cure the Duck Breast
Rub the cure mixture all over the duck breasts, ensuring they are well coated. Place the duck breasts in a large zip-top bag or a non-reactive container, pour in the water, and seal or cover tightly. Refrigerate for 5-7 days.
Cooking the Duck
- 3
Rinse and Dry
After curing, remove the duck breasts from the brine, rinse them under cold water to remove excess cure, and pat them dry with paper towels.
- 4
- 5
Rest the Duck
Remove the smoked duck from the smoker and let it rest for 15-20 minutes before slicing.
Serving
- 6
Slice and Serve
Thinly slice the duck pastrami and serve it with pickles and mustard on the side.
