“Pastrami”

Brine

• 100 grams granulated sugar
• 100 grams kosher salt
• 1

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