Duck pastrami with tomato- molasses sauce

February 21, 2007

Serves 8

A stovetop cast iron smoker works well for this recipe. Cast iron smokers are available at cookware shops and The Home Depot. You can also use a gas or charcoal grill with soaked hickory or apple wood chips. Jason Santos, chef of Gargoyles on the Square, recommends using moulard duck breasts, which are plumper than other breeds. Be sure to allow 24 hours for brining the duck. Remove the thick layer of fat and skin to make the finished meat more appealing once it's chilled.

BRINE

2 tablespoons kosher salt

2 tablespoons brown sugar

1 tablespoon ground coriander

1 tablespoon garlic powder

1 tablespoon ground white pepper

4 cups hot water

2 moulard duck breast halves, skin and fat layer removed

1. In a medium bowl, combine the salt, sugar, coriander, garlic powder, and pepper. Add the water and stir to dissolve the salt and sugar. Let it cool.

2. Add the duck, cover, and refrigerate for at least 24 hours.

RUB

1 tablespoon coarsely ground white peppercorns
1 tablespoon coarsely ground coriander seeds
1 tablespoon paprika
1/2 tablespoon kosher salt
1. On a platter, mix the peppercorns, coriander, paprika, and salt. Remove the duck from the brine, rinse it, and pat it dry. Press the breasts into the spice mixture. Place them in a shallow metal pan.

2. Prepare the smoker according to the manufacturer's directions. To use a charcoal or gas grill, fill the smoker box with wood chips that have been soaked in water for 30 minutes, and prepare the grill for low heat. For charcoal: Set the smoker box on the charcoal. For gas: Set the box on top of the triangular flavor bars. Place the pan with the duck breasts on the cooking grate, to the side of -- not directly over -- the smoker box. Cover the grill.

3. Smoke the duck breasts for 1 1/2 to 2 hours or until they are fully cooked and a meat thermometer inserted into the center of the breasts registers 160 degrees (the meat will be pinkish red).

4. Cool the breasts to room temperature, then refrigerate. Slice thinly and serve with tomato-molasses sauce or mustard.

SAUCE

1/2 cup (1 stick) unsalted butter

1/4 cup molasses

1 1/3 cups canned tomatoes, crushed in a bowl

3/4 teaspoon kosher salt

1/4- 1/2 teaspoon hot sauce

1. In a saucepan, combine the butter and molasses over moderate heat.

2. When the butter melts, add the tomatoes and simmer for 8 to 10 minutes or until thickened.

3. Add salt and hot sauce. Serve at room temperature or chilled (the sauce thickens when it's cold). Adapted from Gargoyles on the Square