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–+ servings

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.
Print Recipe
Prep Time 3 days 25 minutes
Cook Time 2 hours
Course Salad
Cuisine American
Servings 4 people

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.
Keyword duck breast, pastrami, reuben, smoked
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