Duck Pastrami
By: Anonymous
Published: Friday, February 12, 2010 - 12:10am

Ingredients




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
cup Crushed juniper berries
4 cups Water
cup Light brown sugar, packed
cup Kosher salt
1 Duck breast, boneless, split 2.25 lbs
cup Coarsely ground pepper

Preparation

1 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 refrig 2 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.  3 He serves this on french bread with provolone, mustard and onion marmalade. 


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