Homemade Duck Pastrami From Scratch | @TheBartenderAndTheButcher | Gourmet Woodsman

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper provides a similar flavor with a different heat profile.

duck breast

🥗Healthier: chicken breast

💰Cheaper: turkey breast

Chicken or turkey is more affordable while still providing a lean protein.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber, while white bread is a budget-friendly option.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness while yellow mustard is a cost-effective choice.

Introduce the video and explain the collaboration with Hannah and Xavier.

Discuss the difficulty in finding duck breasts and mention using a whole duck instead.

Break down the whole duck by cutting along the spine and removing the breasts and thighs.

Trim off silver skin and excess fat from the duck parts.

Prepare a brine by toasting black pepper, coriander, juniper berries, star anise, cloves, and cinnamon in a cold pan over low heat.

Add mustard seeds, celery seeds, and dill seeds to the pan after the first spices start to smell.

Add 1 cup of water to the toasted spices and increase the heat.

Incorporate 1/2 cup of Morton kosher salt and 1/4 cup of sugar into the mixture, stirring until dissolved.

Add a couple of bay leaves, a small amount of red pepper flakes, and thyme to the brine.

Include garlic cloves to the brine mixture and stir until everything is combined.

Once the salt and sugar are dissolved, add 1.5 cups of ice water to cool the brine down before using it on the duck breasts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens