Duck Pastrami, Pickled Mustard Seed & Rye Crisp
🍳 smoker|oven
⏱ 150 min
🍽 serves 9
📋 16 ingredients
Nutrition per serving
156
calories
6.1g
protein
14.3g
carbs
9.4g
fat
Ingredients per serving
- 0.4 each duck breast
- 0.2 oz sugar
- 0.2 oz bay leaves
- 0.15 tsp Kosher Salt
- 0.1 tsp cracked pepper
- 0.1 tbsp coriander seeds
- 0.1 oz mustard seeds
- 0.1 oz rye bread
- 0.1 tbsp caraway seeds
- 0.1 each micro mustard greens
- 0.1 tsp Maldon sea salt
- 0.05 tbsp White wine vinegar
- 0.05 oz Water
- 0.05 tsp cracked pepper
- 0.025 cup Olive Oil
- 0.025 tbsp Schmaltz
Method
1. Mix kosher salt, sugar, cracked pepper, coriander seeds, and bay leaves in a bowl.
2. Rinse the duck breasts under cold water and pat dry with paper towels. Score the skin side of the duck breasts with a sharp knife, being careful not to cut into the meat.
3. Rub the spice mixture evenly over both sides of the duck breasts, ensuring they are well coated. Place the duck breasts in a non-reactive container or zip-top bag, cover, and refrigerate for 24 hours.
4. Preheat a smoker to 85°F. Remove the duck breasts from the refrigerator and let them come to room temperature for about 30 minutes.
5. Place the duck breasts skin-side up on a wire rack in the smoker and cold-smoke for 6 hours, maintaining a consistent temperature of 85°F.
6. After smoking, preheat an oven to 200°F. Place the duck breasts skin-side up on a wire rack set over a baking sheet and cook until the internal temperature reaches 130°F, about 45 minutes.
7. Remove from the oven and let rest for 10 minutes before slicing thinly against the grain.
8. For the pickled mustard seeds: In a small saucepan, combine mustard seeds, white wine vinegar, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool to room temperature.
9. Preheat an oven to 300°F. Arrange the rye bread slices on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with caraway seeds. Bake until crisp, about 10-12 minutes.
10. To serve: Place a few pieces of duck pastrami on each rye crisp. Top with pickled mustard seeds, micro mustard greens, a drizzle of schmaltz, cracked pepper, and Maldon sea salt.
