Ingredients:

  • 2 duck breasts (about 500g each)
  • 1/2 cup (100g) kosher salt
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons (30g) black peppercorns, crushed
  • 2 tablespoons (30g) coriander seeds, crushed
  • 1 tablespoon (15g) smoked paprika
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) crushed red pepper flakes (optional)
  • Rye bread or bagels
  • Mustard (Dijon or whole grain)
  • Sliced pickles or sauerkraut

Instructions:

  1. Prepare the curing mixture: Combine salt, brown sugar, and spices in a bowl and mix thoroughly until well-blended.
  2. Cure the duck breasts: Coat the duck breasts evenly with the curing mixture, place in a vacuum-seal bag, and refrigerate for 24 hours.
  3. Rinse and dry the duck: Rinse the duck breasts under cold water to remove excess salt and pat dry with paper towels. Air dry in the fridge for about 1 hour.
  4. Sous-vide the duck: Preheat your sous-vide cooker to 145°F (63°C). Place the duck breasts in a new vacuum-seal bag and cook for 2 hours.
  5. Finish the pastrami: Remove the duck from the sous-vide, let it rest for a few minutes, then heat a heavy pan over high heat and sear duck skin-side down until crispy. Slice thinly against the grain.