Duck Breast Pastrami

[Min]

I've been thinking of making duck pastrami for last couple of weeks but snowy weather and busy work schedule wouldn't let me make this happen.

After 2 weeks of wait, the forecast for my days off were sunny. So the day finally came.

4 duck breasts in wet cure for 3 days, then soaked in cold water for 2 hours. Pat dry and left uncovered in fridge over night.

Brushed breasts with maple syrup and sprinkled coarse ground black pepper.

Cold smoked with apple wood for 3 hrs then hot smoked for 2 hrs till internal temp reached at 160F.

Delicious!!!

Since the weather was so nice, I called few friends over for dinner and added spare rib, pork belly, kielbasa and bbq beans to smoker and baked off a small tray of soft buns.

Here are some more pictures.

Thanks for reading!!!

 

[indaswamp]

Did you cure the duck meat or no???

 

[Min]

Yes. I wet cured using below recipe.

Pastrami brine
2.2L Water
125g Brown Sugar
5g Instacure 1
160g Kosher Salt
1.2g Ginger, ground
20g Garlic cloves, crushed
10g Pickling Spice

 

[indaswamp]

<thumbs up>
Looks good....domestic duck correct?

 

[SmokinAl]

That is one fine looking meal there my friend!
Nicely done!!
Al

 

[chopsaw]

My goodness . That's a feast I'd like to stop at .

 

[dernektambura]

Yhank you Sir for posting how to duck breasts... I am planing to do duck breast prosciutto by air drying and dehydration... should take about month but I wasn't sure about spices... your post is good start up pointer...
BTW... that square bread is just like my granny used to make. . delicious...

 

[zwiller]

EVERYTHING looks awesome! Only criticism I have is that the cure time was a little short for me. ROT is 1/4" per day. Looks like it was fine though...

 

[Min]

<thumbs up>
Looks good....domestic duck correct?

Yes. From supermaket.

 

[Min]

Thank you for all replies and likes !!!

 

[Preacher Man]

Good heavens! Look at all that food! Good Q = happy family and friends. BIG Like!

 

[Min]

Good heavens! Look at all that food! Good Q = happy family and friends. BIG Like!

Thank you Preacher Man!!! It was a wonderful Q!

 

[forktender]

Yes. I wet cured using below recipe.

Pastrami brine
2.2L Water
125g Brown Sugar
5g Instacure 1
160g Kosher Salt
1.2g Ginger, ground
20g Garlic cloves, crushed
10g Pickling Spice

How many mallard breasts do you think that cure recipe will handle?

 

[Min]

I would say 6 to 8 breasts.

 

[forktender]

Damn, what a spread, that all looks awesome.
I just might have a few mallard and Speck breasts in the freezer...... wink, wink!
It looks really good and I've heard people talk about quite often.
Thanks for the recipe, it's going on my to try list for sure.