Duck Pastrami

Discussion in 'Cooks' Corner' started by 4ked Horn, Jan 2, 2010.

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  1. 4ked Horn

    4ked Horn Well-Known Member

    Jun 13, 2007
    I'm not a huge fan of duck meat but I love to hunt them so I am always on the look out for good recipes. I stumbled across this one and tried it. Everyone I have shared it with liked it including my picky kids. It tastes good by it's self but is best as a sandwich on rye bread with a brown mustard, sauerkraut and melted swiss cheese (Reuben sandwich).

    Duck Pastrami Recipe : Emeril Lagasse : Food Network


    • 1 tablespoon black peppercorns
    • 3 teaspoons dried thyme
    • 3 bay leaves, crumbled
    • 1 teaspoon whole cloves
    • 2 tablespoons minced garlic
    • 1 teaspoon whole juniper berries, plus 1/3 cup coarsely ground juniper berries
    • 4 cups water
    • 1/2 cup packed light brown sugar
    • 1/2 cup kosher salt (or non iodized salt)
    • 1 whole boneless duck breast, split in half (2 to 2 1/2 pounds) (I used 4 breast halves boneless of course)
    • 1/4 cup coarsely ground black pepper
    • Thinly sliced French bread, accompaniment
    • Creole mustard, accompaniment
    • Pickled onions, accompaniment

    In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and 1 teaspoon whole juniper berries.

    In a saucepan combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat, add spice mixture, and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine over the duck to cover completely. Cover with plastic wrap and refrigerate for 48 hours, turning the breasts several times.

    (I reccomend 3 days in the brine.)

    Remove the duck breasts from the brine and rinse thoroughly under running water. Pat dry with a towel.
    Preheat the oven to 250 degrees F.
    In a small bowl, combine the crushed juniper berries and ground black pepper.

    (I run mine through the blender for a bit.)

    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 and cook for 1 to 1 1/2 hours.
    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 from the plastic wrap and slice thinly. Serve with sliced French bread and other accompaniments as appetizers or hors d'oeuvres.
    Prep Time: 30 minutes
    Cook Time: 1 hour, 30 minutes
    Inactive Prep Time: 9 days