Moulard Duck Breast Pastrami
4 - 5 days (1 hour active)
4 - 6 ppl
120 - 150 min
2 DUCKCHAR Moulard Duck Breast, skin on
4 quarts water
6 ounces or 3/4 cups kosher salt
1/2 cup brown sugar (100 grams)
2 teaspoons pink salt aka sodium nitrite (optional but recommended if pastrami is not consumed right away)
5 garlic cloves, smashed
2 1/2 tablespoons pickling spice
Extra Virgin Olive Oil
1/4 cup black peppercorns, coarsely ground
2 tablespoons coriander
Note: this recipe is adapted from our friend @truecraftBBQ
Step 1 - Combine brown sugar, pink salt, kosher salt, garlic, pickling spice, and 2 quarts of water. Bring to a boil and simmer , stirring occasionally until sugar and salts dissolve - about 5 minutes. Pour the liquid into a 1 gallon (or larger food safe container. Add 2 quarts of ice and cool in fridge to below 40 degrees Fahrenheit. Alternatively, to cool more rapidly, instead of water, add enough ice to reach a volume of 4 quarts.
Step 2 - Once solution is cooled, add DUCKCHAR Moulard Duck Breast.
Step 3 - Cover container and let it cure in fridge for 4 - 5 days. After curing, rinse DUCKCHAR with cold water, pat dry and place on a wire rack uncovered inside the fridge for 12 - 24 hours.
Step 4 - Prepare smoker with oak and cherry woods (1:1 ratio). If using a pellet smoker, a competition blend such as a maple, oak, and cherry hardwoods combo works great. Heat smoker to temperature 225 degrees.
Brush each Moulard duck breast with light layer of extra virgin olive oil. Combine pepper and coriander and season DUCKCHAR. Alternatively, 1/4 cup of Meat Church Holy Cow mixed with 2 tsp of ground coriander is a great seasoning. Smoke until internal temp reaches 150 degrees Fahrenheit.
Step 6 - Slice thin or leave in fridge overnight. Only slice what you need! 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).