Yesterday we showed you how to smoke meat at home without a standard smoker. Today we’re putting those tips to good use with some oven-smoked Duck Pastrami.
We first got wind of the recipe when it was featured in an episode of The Food Network’s “Diners, Drive-Ins, & Dives,” hosted by celebrity chef Guy Fieri. Man, it looked so delectable on screen that we just had to replicate it for ourselves, and share it with you all of course. Watching the video clip it seems like it may be a very difficult process, but it’s actually quite simple. While there is some preparation and cooking know-how involved, by far the hardest part is the wait. When making pastrami the first thing you have to accept is that it will be several days at the least before you get to enjoy it (I know). With a little bit of patience and will power, you’ll make it to “Sandwich Shangri-La” before you know it.
Before we get into the nitty gritty, take your duck breasts and wash and pat them dry. Next you’ll need to make the brine that the duck has to be soaked in for at least 48 hrs before smoking; the below ingredients are for approximately 4-6 breasts:
Home-Smoked Duck Pastrami (Organic)
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1 Tbsp black peppercorns
1 Tbsp dried thyme
3 bay leaves, crumbled
1 tsp whole cloves
2 star anise
1 Tbsp coriander seed, crushed
2 Tbsp minced garlic
1 Tbsp whole juniper berries
4 cups water
1/2 cup packed light brown sugar
1/2 cup kosher salt
1/3 cup juniper berries, crushed
1/4 cup coarsely ground black pepper
2 Tbsp schezuan pepper, crushed
2 Tbsp coriander seed, crushed
1 Tbsp Brown Sugar
1. 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.
2. Place the duck breasts in a glass or plastic container or a plastic bag. Pour the seasoned brine over the duck to cover completely and seal. Let it sit for a minimum of 48 hours.
3. Once 48 hours have passed, remove the duck breasts from brine and pat them dry. Prepare the pastrami rub, and rub it into flesh and skin of the breasts pressing hard to make sure it really is rubbed in.
4. After the brining is complete follow your meat smoking instructions from the previous post to smoke your duck breasts for 3-4 hours, depending on the amount of “doneness” you prefer (I personally like my pastrami more well-done than, say, my roast beef, so I went with 4 hours).
5. Once cooked, pull your breasts from the oven to let cool. Now heres the tricky part: pastrami is technically supposed to be cooled and cured for another week or two vacuum sealed with plastic wrap in the refrigerator to fully complete the process. However, we’re pretty sure you’re already going out of your mind with flavor lust so know its perfectly fine to slice and eat after its done.
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