How to Make Duck Pastrami | Culinary School Recipes 1

After so many of you helped Hannah choose the first recipe to revisit from culinary school, we are finally tackling duck pastrami!!! Join Hannah in this week-long journey of making a recipe from her Garde Manger class at home! Let us know if you’re a fan of this video concept and we can make more recipes from culinary school :-) Save money and eat better by learning how to make duck pastrami at home!

Thank you so much for watching!

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🦆 |Duck Pastrami Recipe|
(original large batch measurements)
8-12 Duck Breasts
1 cup Morton’s Tender Quick
2 tbsp Pickling Spice
4 cups Water
6 cloves Garlic
1 cup Ice
¼ cup Black Pepper (crushed or ground)
½ cup Coriander (crushed, but Hannah used ground)

Make the Rub:
Combine the black pepper and coriander together. Mix to fully combine. Label, date, and store in a resealable container until you need to season the duck on smoking day.

Make the Brine:
Combine the Morton’s Tender Quick, pickling spice, water, and garlic cloves in a saucepan. Heat the ingredients until the Tender Quick fully dissolves. Remove the mixture from the heat and add the ice to quickly cool the brine.

Add the duck breasts to a sealable container and cover with the brine. Refrigerate and brine for 72 hours. Over the 72 hour brining period, flip the duck breasts over in the brine a total of 3 times.

Hannah recommends labeling the container with:
Duck Pastrami
Date
Time
And a checklist to keep track of each flip:
⬜Flip 1
⬜Flip 2
⬜Flip 3

After the 72 hour brining period is over, drain the brine and rinse each duck breast. Add the rinsed duck breasts to a new resealable container and cover with fresh water. The duck breasts will soak in fresh water for another 72 hours, changing the water 3 times over that time period. Hannah recommends labeling this container in the same way as the original brining container with:

Duck Pastrami
Date
Time
And the same checklist as before to keep track of each time you change the water:

After the 72 hour water soaking period is finished, drain the water. Use paper towels to pat the duck breasts dry; leave them a bit damp to help the rub stick. Cover both sides of each breast with the black pepper and coriander rub you’ve premade.

Prepare your smoker. Hannah used a charcoal grill. This is the website with the instructions she followed for setting up the charcoal grill to smoke the meat: https://tinyurl.com/3662ddz2
She used Method 1: Two Zone Fire: Parallel Configuration
The temperature range Hannah aimed to stay within was 225-250 degrees Fahrenheit. Smoke the duck breasts until their internal temperature reads 160-165 degrees Fahrenheit; it is recommended to use a leave in meat thermometer that can monitor the internal temperature of the meat as it smokes/cooks.

Once the internal temperature has been reached, remove the duck from the smoker and let rest for 10-15 minutes. Enjoy warm or chilled.

This duck pastrami would go wonderfully in sandwiches, on a charcuterie board paired with crackers and jams, or alone! If you try out this recipe, let us know in the comments how you enjoy it! What pairings do you think would compliment this amazingly smoky and savory item??

Disclaimer: Some of the links in this description are affiliate links meaning we will earn a small commission if you click through and make a purchase. There is no additional charge to you. Thank you for supporting our channel! :-)

|Butchery Tools|
Victorinox 10 in Breaking Knife: https://amzn.to/3YUBeX8
Victorinox 6 in Curved Boning Knife: https://amzn.to/3xOLuVJ
Butcher Wizard 10 in Breaking Knife: https://amzn.to/4f5xJmy
Butcher Wizard 6 in Boning Knife: https://amzn.to/4eTU1ay
Cutting Board (slightly updated design): https://amzn.to/4eNOvXf
Vinyl Gloves: https://amzn.to/4cTRSde
Cutting Glove(s): https://amzn.to/3S4Ls2O
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|Music| https://share.epidemicsound.com/faflie

|Filming Equipment|
Camera: Canon EOS R50
Camera Lens Adapter: https://a.co/d/83vkCuU
Tascam: https://a.co/d/cIBi1is
Lav Mic: https://a.co/d/fjAiRY4
Overhead stand: https://a.co/d/5RM5Bnr
Lights: https://a.co/d/9b1hHpk
SD card reader: https://a.co/d/6GSmbD7
TriPod: https://a.co/d/eMmNPNp
Quick Release Plate: https://a.co/d/g8HZI0L
Pod Mics: PodMic | Dynamic Broadcast Microphone | RØDE (rode.com)
Pod Mic Stands: https://a.co/d/495tXNu
Shotgun Mic: https://a.co/d/geFhpxC

|Chapters|
00:00 Intro
02:14 The Duck
03:22 Story from Garde Manger class
05:30 Converting the Recipe
06:20 Making The Brine
08:08 Duck + Brine + Label
08:58 Flips
09:13 Making The Rub
09:38 Rinsing and Soaking the Duck
09:55 Research for How to Smoke the Duck
11:24 Coating the Duck in the Rub
11:35 Duck Smoking Day!
17:06 First Taste Test with Hannah and Xavior
18:45 Hannah’s Final Thoughts
21:22 Outro
21:37 Bloopers