Name: “Pastrami” (Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique)
Yield: Makes 4 servings
Cuisine: American
Ingredients: 10 juniper berries; 1.5 grams cracked coriander seeds; 3.5 grams cracked black peppercorns; 1.5 grams yellow mustard seeds; 7 cloves; 1 small fresh bay leaf; 2 grams Hobbs’ Curing Salt (Sources); 1 kilogram water; 1 whole skinless Liberty Pekin duck breast (about 300 grams; Sources), split; 50 grams Rendered Duck Fat, cold; 500 grams water; 10 grams tomato brunoise; 8 grams cornichon brunoise; 10 grams minced Duck Tongue; 2 grams minced tarragon; 4 grams brown mustard seeds; 115 grams Quick Duck Sauce; 6 grams minced shallot; 1 small loaf rye bread; 18 grams honey; 250 grams champagne vinegar; 250 grams granulated sugar; 30 grams Banyuls vinegar, plus additional for finishing; 29 grams yellow mustard seeds; 100 grams granulated sugar; kosher salt; Caraway seeds; 350 grams savoy cabbage chiffonade; 1 large garlic clove, peeled; 6 grams Brunoise

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Brine

100 grams granulated sugar
100 grams kosher salt
1

Method

For many years now, I’ve been using Liberty ducks, raised by Jim Reichardt at Sonoma County Poultry. They’re a strain of Pekin developed in Denmark that are suited to slower growing, which results in a big and flavorful breast.

For this dish, the duck breast is brined using traditional pastrami seasonings—mustard, bay, coriander, pepper, ginger, and juniper, with a little Hobbs’ Curing