Side Pannel
Duck Pastrami
Ingredients List
- 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
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 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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
