The Waltz – 3 Meat Plate Recipe
Make The Waltz – 3 Meat Plate Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked & Cured Meats
Accompaniments
Finishing & Seasoning
Method
Smoked & Cured Meats
- 1
Bring meats to serving temperature
Remove the sliced brisket, ham, and duck breast from refrigeration 20–30 minutes before plating so flavors and fat soften. Keep slices covered loosely with plastic wrap to prevent drying.
- 2
Warm brisket (optional)
If you prefer the brisket slightly warm, preheat oven to 300°F (150°C). Arrange brisket slices in a single layer on a shallow baking tray, cover tightly with foil, and heat for 8–10 minutes just until warm. Do not overheat to avoid drying. Remove from oven and keep covered.
Accompaniments
- 3
Toast baguette slices
Preheat broiler or a skillet. Brush both sides of each baguette slice lightly with 1 tbs olive oil (reserve remaining for finishing). For broiler: place slices on a sheet tray and broil 1–2 minutes per side until golden and crisp. For skillet: toast over medium heat 1–2 minutes per side. Transfer to a plate and spread each with a thin layer of soft butter.
- 4
Arrange pickles and pickled onion
Drain excess liquid from pickled red onion. Fan the cornichons on the serving board or plate, and place the 1/2 cup of drained pickled red onion in a small bowl or neat pile for guests to take.
- 5
- 6
Prepare garnish
Toss microgreens or baby arugula with a light pinch of sea salt and the remaining 1 tsp olive oil. Halve cherry tomatoes and season with a pinch of salt and pepper.
Plating & Finishing
- 7
Compose the three-meat plate
On a large wooden board or serving plate, place the three meats in separate, slightly overlapping piles: brisket on one side, ham in the center, and duck breast on the other. Arrange toasted baguette slices along one edge.
- 8
- 9
Season and finish
Lightly drizzle the duck slices with the hot honey (optional) and finish all meats with a small sprinkle of sea salt flakes and freshly cracked black pepper. If the ham or brisket needs moisture, place a small pat of butter on the side for guests to spread on bread.
- 10
Serve
Serve immediately, allowing guests to build bites with meat, mustard, pickles, and toasted bread. Leftovers: wrap meats tightly and refrigerate within 2 hours.