Duck pastrami
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ⅓ | cup | Crushed juniper berries |
| 4 | cups | Water |
| ½ | cup | Light brown sugar; packed |
| ½ | cup | Kosher salt |
| 1 | Duck breast; boneless, split ~2.25 lbs | |
| ¼ | cup | Coarsely ground pepper |
Directions
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.