This s a recipe I have long been wanting to try. The issue is finding a whole duck. Never been able to find one during our winters in Texas, but this year I did get my hands on one here in Michigan. One thing to consider if buying a whole duck is that you will only use the breasts for this; the thighs and legs can be set aside for Duck Confit.
Duck pastrami is a gourmet variation of traditional pastrami, with the classic corned and spiced preparation applied to duck breast. The result is a richer, more intensely flavored meat that can be used in sandwiches or on a charcuterie board.
For the cure:
½ cup kosher salt
2 tsp ground black pepper
2 tsp ground coriander
2 tsp dark brown sugar
2 ½ Tbsp pickling spice
¾ tsp pink salt (optional)
½ tsp granulated garlic
4 pounds duck breast
For the Rub:
3 tablespoons coarsely ground black pepper
2 tsp ground coriander
DRY CURE…In a small bowl, mix together salt, black pepper, coriander, dark brown sugar, pickling spice, and garlic. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day.
Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container, fill with water, and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
Fire up smoker or grill to 250°F (no higher). When at temp place duck breasts in, skin side down, and smoke until an instant-read thermometer registers 165°F when inserted into center of breasts, 2-4 hours.
Remove from smoker and let rest for 10 minutes. Can be eaten immediately or frozen (preferably vacuum sealed).
"Man who waits for roast duck to fly into mouth must wait very, very long time"
Jules Renard
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