Duck Pastrami Recipe

For the Duck Pastrami

1. 1

   Prepare the Brine

   In a bowl, combine kosher salt, black peppercorns, coriander seeds, garlic powder, smoked paprika, and brown sugar to create the brine mixture.

2. 2

   Brine the Duck

   Rub the brine mixture all over the duck breasts. Place them in a resealable plastic bag or a shallow dish, making sure they are well coated. Refrigerate for 48 hours.

3. 3

   Rinse and Dry

   After 48 hours, remove the duck from the brine, rinse under cold water, and pat dry with paper towels.

4. 4

   Smoke the Duck

   Preheat your smoker to 225°F (107°C). Place the duck on the smoker rack and smoke for about 2 hours or until the internal temperature reaches 165°F (74°C).

5. 5

   Cool and Slice

   Once smoked, allow the duck to cool. Slice it thinly against the grain.