Free Recipe Duck Pastrami
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Duck Pastrami Recipe
1 tb Black peppercorns
3 ts Dried thyme
3 Bay leaves; crushed
1 ts Whole cloves
2 tb Garlic; minced
1 ts Whole juniper berries
1/3 c Crushed juniper berries
4 c Water
1/2 c Light brown sugar; packed
1/2 c Kosher salt
1 Duck breast; boneless, split
-~2.25 lbs
1/4 c Coarsely ground pepper
Duck Pastrami Preparation
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine to cover the breasts completely. Cover and refrigerate for 48 hours, turning the breasts a couple of times. Remove the duck breasts from the brine and rinse thoroughly with cool water. Pat dry with a towel. Preheat the oven (smoker) to 250 degrees. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side. Place the breasts, skin side down, on a rack in a roasting pan (in smoker) and roast for 1 hour. Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using. To serve, remove the meat and slice thin. He serves this on french bread with provolone, mustard and onion marmalade. Recipe by: Emeril Lagasse Posted to bbq-digest by Kit Anderson <<kitridge@bigfoot.com> on Apr 08, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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