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Duck Breast Pastrami

I have a pre-corned magnet duck breast that I want to use to make pastrami and then reubens. Couldn’t find anything quite like I want to do on here so looking for feedback. It’s frozen so I was thinking about sous viding for a few hours at 130 and then doing a traditional pastrami rub and smoking it with maple at a low temp for another couple hours. Shooting for a temp around 160. I’m not sure if I will get that deep red color at that temp though. Thoughts?

Comments

  • paqmanpaqman Posts: 3,592
    edited April 25
    No experience doing pastrami with duck but if it is already brined with nitrite, it should retain the red color regardless of the temperature.  When I make MSM with beef brisket, I smoke until 203F and the beef remains pink because of the nitrite in the brine.  I am interested to see your results, not sure that the sous-vide will add any benefit but who knows.

    ____________________
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  • Photo EggPhoto Egg Posts: 10,776
    Very nice photo post. Thanks
    Thank you,
    Darian

    Galveston Texas
  • Cookbook_ChipCookbook_Chip Posts: 1,294
    I have to try this!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • buzd504buzd504 Posts: 3,463
    Gasou4390 said:
    Final product.  Sous vide for 60 min at 110 to defrost.  Scored and rubbed. Smoked at 225 for 2.5 hours to get to 150 degrees. Refrigerated while I waited for dinner time.  Fries were done in duck fat with a garlic aioli dipping sauce.  Brushed the rye with duck fat to toast. Local butcher happened to have the fresh made Sauerkraut with garlic and jalapeno.  Sandwich was excellent.  Duck flavor really came through.  Will be doing it again but corning it myself next time.




    That looks amazing, but I would like to take a moment to point out that by definition, sauerkraut cannot really be "fresh-made".
    NOLA
  • nolaeggheadnolaegghead Posts: 36,538
    As long as you don't cook the sauerkraut, it's "fresh" in my book.  Just like honey, kombucha, yogurt and other live probiotics....once you can or pasteurize them they're no longer fresh. 
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  • buzd504buzd504 Posts: 3,463
    As long as you don't cook the sauerkraut, it's "fresh" in my book.  Just like honey, kombucha, yogurt and other live probiotics....once you can or pasteurize them they're no longer fresh. 
    Hmm, I'm going to have to ponder that.

    NOLA
  • nolaeggheadnolaegghead Posts: 36,538
    Ok, Poi Dog
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



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