duck pastrami with Royal Corona Beans, daikon sprouts, ash aioli and port reduction sauce
Recipe courtesy of Cody Cornwall, Executive Chef, Crane Creek Country Club (Boise, Idaho)
Ingredients
- Ingredients for the Cure:
- kosher salt - 1/4 cup
- ground black pepper - 2 tsp.
- ground coriander - 2 tsp.
- dark brown sugar - 2 tsp.
- ground juniper berries - 1 tsp.
- pink salt (see note) - 3/4 tsp.
- ground ginger - 1/2 tsp.
- granulated garlic - 1/2 tsp.
- ground cloves - 1/2 tsp.
- duck breast - 4 lbs.
- Ingredients for the Rub:
- coarsely ground black pepper - 3 Tbsp.
- ground coriander - 1 1/2 tsp.
- coarsely ground juniper berries - 2 tsp.
- granulated garlic - 1/2 tsp.
- light smoking wood, such as apple or cherry - 1 to 2 fist-size chunks
Instructions
- Rub duck breasts in cure and place inside plastic bag and vacuum-seal. Cure for 48 hours, flipping bag over every 12 hours.
- Remove from bag and rinse off cure from duck under cold water and repeat rinse at least seven times, then pat dry with linen cloth.
- Sear off duck breasts on skin side only until skin is golden-brown and crispy. Reserve duck fat for later use.
- Rub duck breasts with specified rub and place skin-side-up on smoker. Smoke at 225°F until internal temperature of duck breasts reach 130°F. Chill overnight.
