Duck Pastrami Belongs in Your Next Sandwich

Moulard duck breast pastrami

Our friend Josh Tahan of True Craft BBQ took a whole new take on DUCKCHAR. He created DUCKCHAR Pastrami and we couldn’t be more thankful.

Here's the recipe:

2 DUCKCHAR Duck Breasts, skin on
2 quarts water, bring to boil
6 ounces or 3/4 cups Morton’s kosher salt (or 200 grams if measuring water in liters)
3 ounces or ½ cup brown sugar (100 grams)
2 teaspoons pink salt (sodium nitrite), optional (recommended if Pastrami stored in fridge for up to two weeks, Pastrami will last 2 years in freezer)
5 garlic cloves, smashed with the flat side of a knife
2 1/2 tablespoons pickling spice (Available on
Ice (total liquid content of 4 quarts or 1 gallon)
Extra Virgin Olive Oil
Meat Church Holy Cow spice blend (alternatively  50:50 ratio of salt to pepper with 2 tsp ground coriander)

Step 1
Add salt, brown sugar, pink salt, garlic and pickling spice to 2 quarts of boiling water. Simmer &
stir occasionally for 5 minutes until the sugar and salts are dissolved. Pour the liquid into a food safe container large enough to hold over a gallon of liquid. Top with enough ice to equal a total liquid content of 4 quarts or 1 gallon.

Step 2
Let the liquid cool completely. Once liquid is cooled, add DUCKCHAR. If the liquid is still warm, leave container in the fridge overnight.

Step 3
Once DUCKCHAR is added, cover the container and let it rest in the fridge for 3 days. After 3 days, rinse DUCKCHAR under cold water, pat dry, and place back into the fridge, on a wire rack, inside a cookie sheet, to completely dry. 12-24 hours is best.

Step 4
Prepare your smoker with oak and cherry woods (1:1 ratio). One chunk of oak with 1 chunk of cherry will work best. If using a pellet smoker, a competition blend works best. A competition blend is a combination of maple, oak, and cherry hardwoods. Heat smoker to temperature around 200-225 degrees. Once the thick, white smoke, has cleared, you're ready to smoke!

Step 5
Slather each breast in a light layer of extra virgin olive oil. Lightly season DUCKCHAR with 1/4 cup of Meat Church Holy Cow mixed with 2 tsp of ground coriander. If Holy Cow is unavailable, use a 50:50 ratio of salt to pepper and add coriander. Smoke DUCKCHAR until the internal temperature  reaches 150 degrees (approx. 2 - 2 ½ hours).

Step 6
After DUCKCHAR is cooked, slice thin or leave in fridge overnight. If slicing the next day, steam the thin slices of Pastrami until warmed through. Only slice what you need! Do not pre-slice all of the DUCKCHAR at once! Serve the warm Pastrami on a potato bun or between two slices of Rye bread with coleslaw and a touch of Carolina mustard BBQ sauce (we recommend Gentry's BBQ Cackalacki Gold).



Meat Church Holy Cow:
Cackalacki Gold: