Duck Pastrami Recipe - Cooking Index
Duck Pastrami Recipe - Cooking Index
| 1 tablespoon | Black peppercorns | |
| 3 teaspoons | Dried thyme | |
| 3 | Bay leaves - crushed | |
| 1 teaspoon | Whole cloves | |
| 2 tablespoons | Garlic - minced | |
| 1 teaspoon | Whole juniper berries | |
| 1/3 cup | Crushed juniper berries | |
| 4 cups | Water | |
| 1/2 cup | Light brown sugar - packed | |
| 1/2 cup | Kosher salt | |
| 1 | Duck breast - boneless, split | |
| 1/4 cup | Coarsely ground pepper |
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 250F. 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 ti
He serves this on French bread with provolone, mustard and onion marmalade.
Posted to the BBQ List by Kit Anderson <kitridge@bigfoot.com> on Sep 24, 1998.
Source:
Emeril Lagasse
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