Duck Pastrami

Ingredients

• For the cure:
• 1/4 cup Kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons ground coriander
• 2 teaspoons dark brown sugar
• 1 teaspoon ground juniper berries
• 3/4 teaspoon pink salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon ground cloves
• 4 pounds skin-on boneless duck breast
• For the rub:
• 3 tablespoons coarsely ground black pepper
• 1 1/2 tablespoons coarsely ground coriander seed
• 2 teaspoons coarsely ground juniper berries
• 1to 2 fist-size chunks of light smoking wood, such as apple or cherry
• Type of fire: Indirect
• Grill heat: Low

Directions

1. To make the cure, use a small bowl and combine the salt with 2 teaspoons pepper, 2 teaspoons coriander, the brown sugar, 1 teaspoon juniper berries, pink salt, ginger, garlic, and cloves. Rub that mixture all over the duck breasts, covering them completely, then slide the duck into a large resealable plastic bag. Put the bag in the coldest spot in the refrigerator for 72 hours, turning it over 2 times a day.
2. Take the duck breasts out of the bag and rinse away as much of the cure as you can under cold running water. Move the breasts to a large container, cover them with water, and soak for 2 hours, changing the water every 30 minutes. Lift the duck from the water and dry it well with paper towels.
3. For the rub, stir the black pepper, coriander, juniper berries, and garlic powder together in a small bowl. Cover the duck breasts all over with the rub.
4. Bring your smoker or grill to 225 degrees F, then add the smoking wood chunks once it has reached temperature. When the wood has caught and is giving off smoke, set the duck breasts inside, skin side down. Smoke until an instant-read thermometer placed in the center of the breasts reads 165 degrees F, 1 1/2 – 2 hours.
5. Pull the duck from the smoker and let it sit for 10 minutes. Slice and serve right away, or refrigerate for up to 1 week, cutting and serving as needed. For the best texture when reheating, steam the slices.