Duck Pastrami

12 ingredients
2 steps

Ingredients

  • 1 tablespoon black peppercorns
  • 3 teaspoons dried thyme
  • 3 bay leaves crushed
  • 1 teaspoon whole cloves
  • 2 tablespoons garlic minced
  • 1 teaspoon juniper berries Whole
  • juniper berries cup Crushed
  • 4 cups water
  • 1 cup light brown sugar packed
  • 1 cup kosher salt
  • 1 duck breast boneless, split 2.25 lbs
  • ground pepper cup Coarsely

Directions

  1. 1
    In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine to cover the breasts completely. Cover and refrig
  2. 2
    Preheat the oven (smoker) to 250 degrees. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side. Place the breasts, skin side down, on a rack in a roasting pan (in smoker) and roast for 1 hour. Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container.

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