Moulard Duck Breast Pastrami

Smoked duckchar moulard duck breast

Prep time
4 - 5 days (1 hour active)

 4 - 6 ppl

Cook time
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 (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

Cooking Directions

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 F to container. 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. 

Step 5
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).

Get the Duck

DUCKCHAR Moulard Duck Breast