Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Duck Pastrami
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="4ked Horn" data-source="post: 344536" data-attributes="member: 11"><p>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).</p><p> </p><p><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/duck-pastrami-recipe/index.html" target="_blank">Duck Pastrami Recipe : Emeril Lagasse : Food Network</a></p><p> </p><p><strong>Ingredients</strong></p><p></p><ul> <li data-xf-list-type="ul">1 tablespoon black peppercorns</li> <li data-xf-list-type="ul">3 teaspoons dried thyme</li> <li data-xf-list-type="ul">3 bay leaves, crumbled</li> <li data-xf-list-type="ul">1 teaspoon whole cloves</li> <li data-xf-list-type="ul">2 tablespoons minced garlic</li> <li data-xf-list-type="ul">1 teaspoon whole juniper berries, plus 1/3 cup coarsely ground juniper berries</li> <li data-xf-list-type="ul">4 cups water</li> <li data-xf-list-type="ul">1/2 cup packed light brown sugar</li> <li data-xf-list-type="ul">1/2 cup kosher salt (or non iodized salt)</li> <li data-xf-list-type="ul">1 whole boneless duck breast, split in half (2 to 2 1/2 pounds) (I used 4 breast halves boneless of course)</li> <li data-xf-list-type="ul">1/4 cup coarsely ground black pepper</li> <li data-xf-list-type="ul">Thinly sliced French bread, accompaniment</li> <li data-xf-list-type="ul">Creole mustard, accompaniment</li> <li data-xf-list-type="ul">Pickled onions, accompaniment</li> </ul><p><strong>Directions</strong></p><p> </p><p>In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and 1 teaspoon whole juniper berries.</p><p> </p><p>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.</p><p> </p><p>(I reccomend 3 days in the brine.)</p><p> </p><p>Remove the duck breasts from the brine and rinse thoroughly under running water. Pat dry with a towel.</p><p>Preheat the oven to 250 degrees F. </p><p>In a small bowl, combine the crushed juniper berries and ground black pepper.</p><p> </p><p>(I run mine through the blender for a bit.)</p><p> </p><p>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. </p><p>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. </p><p>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. </p><p>Prep Time: 30 minutes</p><p>Cook Time: 1 hour, 30 minutes</p><p>Inactive Prep Time: 9 days</p></blockquote><p></p>
[QUOTE="4ked Horn, post: 344536, member: 11"] 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). [URL="http://www.foodnetwork.com/recipes/emeril-lagasse/duck-pastrami-recipe/index.html"]Duck Pastrami Recipe : Emeril Lagasse : Food Network[/URL] [B]Ingredients[/B] [LIST] [*]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 [/LIST][B]Directions[/B] 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 [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Duck Pastrami
Top