Way to make grilled pastrami duck

20130227 242590 duck pastrami thumb 625xauto 309128 Way to make grilled pastrami duck

Ingredients

  • For the Cure:
  • 1/4 cup Kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons dark brown sugar
  • 1 teaspoon ground juniper berries
  • 3/4 teaspoon pink salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cloves
  • 4 pounds skin-on boneless breast (about 4 large breasts each)
  • For the Rub:
  • 3 tablespoons coarsely ground black pepper
  • 1 1/2 tablespoons coarsely ground coriander seed
  • 2 teaspoons coarsely ground juniper berries
  • 1/2 teaspoon granulated garlic
  • 1to 2 fist-size chunks of light smoking wood, such as apple or cherry

Procedures

  1. 1
    20130227 242590 duck pastrami step 1 Way to make grilled pastrami duck

    For the Cure: in a small bowl, mix together salt, 2 teaspoons pepper, 2 teaspoons coriander, brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. 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.

  2. 2
    20130227 242590 duck pastrami step 2 Way to make grilled pastrami duck

    Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.

  3. 3
    20130227 242590 duck pastrami step 3 Way to make grilled pastrami duck

    For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts entirely with rub.

  4. 4
    20130227 242590 duck pastrami step 4 Way to make grilled pastrami duck

    Fire up smoker or to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing , place duck breasts in, skin side down, and until an instant read thermometer registers 165°F when inserted into center of breasts, 1 1/2 – 2 hours.

  5. 5
    20130227 242590 duck pastrami step 5 Way to make grilled pastrami duck

    Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator up to a week, slicing and serving as needed. For best results, steam slices to reheat.

Cùng Danh Mục:

Liên Quan Khác

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>