Duck pastrami

Yield: 1 servings

Measure Ingredient
1 tablespoon Black peppercorns
3 teaspoons Dried thyme
3 \N Bay leaves; crushed
1 teaspoon Whole cloves
2 tablespoons Garlic; minced
1 teaspoon Whole juniper berries
⅓ cup Crushed juniper berries
4 cups Water
½ cup Light brown sugar; packed
½ cup Kosher salt
1 \N Duck breast; boneless, split ~2.25 lbs
¼ 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 250 degrees. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press ⅔ 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@...> on Apr 08, 1999, converted by MM_Buster v2.0l.

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