Duck Breast Pastrami Recipe
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Easy
This smoked duck recipe uses the Bradley Smoker cherry bisquettes for a mild, fruity and slightly sweet smoky flavour. Slice your duck pastrami beautifully thin, and layer with mustard and sauerkraut for a twist on the classic New York sandwich. Once you master the pastrami technique, you can use it for beef (pictured) too!
This recipe for duck breast pastrami was original created by our friends at Bradley Smoker.
New to the Bradley Smoker? Read our Chef's Guide to get the most from your smoker.
Ingredients
- 4 duck breasts
- 2 litres water
- 175g kosher salt
- 100g brown sugar
- 12g pink curing salt
- 5 garlic cloves, crushed
- 2½ tbsp pickling spice
- 1 tbsp extra virgin olive oil
- 4 tbsp pastrami rub (see below)
Ingredients for pastrami rub
- 1 tbsp black pepper
- 1 tbsp coriander seeds (cracked)
- ½ tbsp coriander powder
- ½ tbsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard seeds
- ½ tsp mustard powder
Equipment
Method
- To prepare the brine, combine brown sugar, pink salt, kosher salt, garlic, pickling spice and 2 litres of water. Bring to a boil and simmer, stirring until sugar and salt is fully dissolved. Allow to fully cool.
- Once the brine is fully cooled, add the duck breast ensuring fully submerged, cover and put in fridge for 5 days.
- After 5 days of curing, rinse the duck breast with cold water, pat dry and place on a wire rack uncovered inside the fridge for approximately 2-4 hours.
- Set the smoker to 110°C with cherry wood flavour bisquettes.
- Drizzle each duck breast with the olive oil and sprinkle the pastrami rub all over the duck, covering well.
- Once the smoker is up to temperature, add the duck breast.
- Smoke for 1.5 - 2 hours until the meat's internal temperature reads 73°C.
- Slice and serve in a delicious duck pastrami sandwich with mustard and sauerkraut or however else you wish to enjoy it.
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