Imagine savoring the flavors of a classic Reuben sandwich, but in the form of a refreshing salad! By incorporating elements of the iconic Reuben, this salad brings together the smoky, spicy notes of our smoked duck breast pastrami with the tangy crunch of baby arugula, the creamy richness of Thousand Island dressing, and the hearty bite of rye croutons. Each forkful delivers a perfect balance between savory, tangy, and creamy, providing the same satisfying experience you’d expect from a traditional Reuben sandwich.
Smoked Duck Breast Pastrami Salad
From the brine to the smoker, every step of this Smoked Duck Breast Pastrami recipe is designed to be a culinary journey worth celebrating.
Ingredients
For the Brine:
- 1 quart water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 2 bay leaves
- 2 garlic cloves crushed
- 1 teaspoon juniper berries optional
- 2 duck breasts skin on
For the Pastrami Rub:
- 2 tablespoons black pepper
- 2 tablespoons coriander seeds crushed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon ground mustard
For the Salad
- 1 head baby arugula
- 4 oz Thousand Island dressing
- 6 oz rye bread croutons
Instructions
Step 1: Prepare the Brine
- Combine Ingredients: In a large saucepan, combine the water, kosher salt, brown sugar, black peppercorns, mustard seeds, bay leaves, garlic cloves, and juniper berries.
- Heat the Brine: Bring the mixture to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let it cool completely.
- Brine the Duck Breasts: Place the duck breasts in a zip-lock bag or a large container and pour the cooled brine over them. Seal or cover and refrigerate for 72 hours.
Step 2: Prepare the Duck Breasts
- Remove from Brine: After 72 hours, remove the duck breasts from the brine and pat them dry with paper towels.
- Apply the Pastrami Rub: Mix all ingredients for the pastrami rub. Generously coat each duck breast with the rub, pressing it into the skin and flesh.
Step 3: Smoke the Duck Breasts
- Preheat the Smoker: Preheat your smoker to 225°F (107°C) using your preferred smoking wood (apple or cherry wood works great).
- Smoke the Duck Breasts: Place the duck breasts in the smoker, skin side up, and smoke until they reach an internal temperature of 165°F (74°C), typically around 2 hours.
- Rest the Meat: Once smoked, remove the duck breasts and let them rest for about 10 minutes.
Step 4: Slice and Serve
- Slice Thinly: Using a sharp knife, slice the smoked duck breast pastrami thinly against the grain.
- Place over baby arugula that has been dressed with Thousand Island dressing.
- Enjoy Together: Serve on a beautiful platter and enjoy with friends and family. This dish pairs perfectly with fresh bread, and pickles.
Notes
In total, while the hands-on prep time is approximately 25 minutes, remember to account for the 72 hours needed for brining and the 2 hours for smoking. This recipe is a delightful labor of love, perfect for those who enjoy the process as much as the final product.
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