Duck Pastrami

[Timber II]

Recipe from MeatEater is really for goose but wanted to try it so just used duck. TQ kosher salt and a array of spices of the 3 day cure vac packed in fridge. Rinsed and soaked for a bit then rub with pepper etc. smoked at 220 till IT 150. Good just plain and makes a mean sammich!

 

[Timber II]

Fresh from the smoker

 

[Timber II]

Sliced

 

[Winterrider]

Dang, that looks good. Nice work !

 

[Timber II]

Thanks Winter! I think a thicker cut like goose or deer roast would be better - the duck is pretty thin.

 

[Brokenhandle]

Looks great Timber! Been too long since I made pastrami, no duck but plenty of venison.

Ryan

 

[JLinza]

Looks good, I have some duck from this last season I need to use. Good idea here

 

[JLeonard]

Looks good!

Jim

 

[indaswamp]

Nice! I make goose pastrami fairly often...never tried it with duck but I bet that is good.

 

[Buckeyedude]

Nice! I make goose pastrami fairly often...never tried it with duck but I bet that is good.

What he said! I think its the best way to eat honkers!