DUCK PASTRAMI

Wild ducks can wildly vary in size and flavor. One recipe that is always a winner is duck pastrami. The long corning/brine process tames any strong flavors and the flavorful rub and smoke flavors accentuate what soon may be one of your favorite wild game meats. 

INGREDIENTS:

3 pounds duck breasts, cleaned and skinned

1 cup boiling water

1 teaspoon Smokehouse Salt Cure (pink salt)

1/4 cup kosher salt

1/4 cup brown sugar

2 tablespoons pickling spices

2 teaspoons granulated garlic

1 teaspoon black pepper

7 cups cold water

DIRECTIONS:

In a large crock or container, whisk salts, sugars and spices in 1 cup boiling water until salts and sugar are dissolved.

A additional 7 cups of cold water and set aside.

Clean duck breasts of any sinuous tissues and fat, remove all bloodshot meat, and place in brine solution. Cover and refrigerate 6-7 days.

Make pastrami seasoning rub of choice. (See Recipe options below)

Remove duck breasts from brine and brush off excess spices.

Pat dry and coat with pastrami seasoning rub.

Place coated duck breasts on smoker racks.

Fill Smokehouse Little Chief or Smokehouse Big Chief pan with Smokehouse Hickory Wood Chips.

Place racks in smoker and smoke 8-10 hours, using at least 2 pans of wood chips.

Smoke until internal temperature reaches 165 degrees. Duck breasts can also be finished in a 170 degree oven or 150 degree dehydrator. 

Duck pastrami can be sliced and eaten directly from the smoker or more traditionally, steamed before serving. Steam whole for 30 - 60 minutes or slice and steam for 5 - 10 minutes.

Serving suggestion #1, Smoked Duck Pastrami Plate - simply mix equal parts chopped duck pastrami with cream cheese and pulse until combined in the food processor. 

Serving suggestion #2, Use as a corned beef/pastrami layer in your favorite grilled Reuben sandwich.

Keep Duck Pastrami refrigerated or for longer term storage vacuum seal and freeze either sliced or whole.

TRADITIONAL PASTRAMI SEASONING

2 tablespoons black pepper

1 tablespoon ground coriander

1 tablespoon smoked paprika

2 teaspoons granulated garlic

In a small bowl, mix seasonings until thoroughly combined.

HOT PASTRAMI SEASONING

2 tablespoons black peppercorns

2 teaspoons mustard seeds

2 teaspoons cumin seeds

1 -2 teaspoons red pepper flakes

In a mortar and pestle or coffee grinder, grind all spices together until thoroughly combined.

Recipe by: Tiffany Haugen