duck pastrami on rye (pickled mustard seeds, pickled shallot, dark rye soil and duck skin crumble)
Recipe courtesy of Brian Dennis, CEC, Executive Chef of Country Club of Landfall (Wilmington, N.C.)
Ingredients
- Duck
- duck breast - 1 ea., 6 oz.
- Brine
- water - 2 cups
- salt - 2 Tbsp.
- pink salt - 1 tsp.
- sugar - 1 Tbsp.
- cinnamon stick - 1 ea.
- bay leaf - 1 ea.
- garlic - 4 cloves, crushed
- peppercorns - 1 Tbsp.
- Skin
- duck skin - 1 ea., removed
- duck fat - 1 cup
- salt - to taste
- Rye Crumble
- dark rye slice - 1 ea.
- olive oil - 2 Tbsp.
- salt - to taste
- Pastrami Rub
- coriander - 1 tsp., crushed
- peppercorns - 1 tsp., crushed
- mustard seeds - 1 tsp., crushed
- brown sugar - 1 tsp.
- Pickled Mustard Seeds
- yellow mustard seeds - 1/2 cup
- cider vinegar - 1 cup
- water - 1/2 cup
- sugar - 1/4 cup
- salt - 1 tsp.
Instructions
- Remove skin from duck and set aside. Combine all brine ingredients in a small pot. Bring to a simmer for 5-10 minutes. Immediately cool completely.
- In a separate container, add duck breast and the cooled brine. Place in refrigerator for a minimum of 72 hours.
- Remove from brine and smoke at 225°F for 30-45 minutes, depending on smoker. Internal temp should be 150-155. You do not want to overcook.
- Deep-fry duck skin in duck fat at 325°F, until skin is crispy. Once crispy, remove and let dry on paper towel. Chop the duck skin and save the duck fat.
- Lightly toast rye bread in oven.
- Place in food processor and buzz into a crumble. Place into a small bowl and work in the olive oil with your hands, season with salt. (Chef's note: Mixture should feel sort of like moist soil.)
- Rinse mustard seeds at least ten times. Add vinegar, salt, water and sugar to a small pot. Bring to a simmer and add mustard seeds.
- Simmer for 30-40 minutes until the seed are soft and plump. remove from heat and allow seeds to cool in the liquid. Strain seeds and place in jar or plastic container.
