Pastrami-Spiced Duck Breast "Reuben" – Prepare to Open Face

I first tasted pastrami-spiced, smoked duck breast about 15
years ago, and ever since I’ve wondered how it would be used in a classic
Reuben sandwich. I never got around to actually trying it, but this is close,
and I’m going to say, way, way better.

This was one of the more delicious and interesting duck
breast preparations I’ve had in a very long time. The pastrami spices are perfect
with the duck meat, and the crisp, cheesy rye was a worthy base.  The quick slaw and mustard dressing helped
balance the richness, and like I said in the video, the final results were

The key here, as it is with any duck breast recipe, is to
not overcooked meat.I like to go about
five or six minutes on the skin side, until nice and crusty, and then turn
it over and continue until the breast springs back under your touch. Obviously,
the cooking times I mention in the video will depend on how large the breasts
are.Minewere about 5 ounces, which I found to be the perfect size for

If you’re using a thermometer, you’ll want to shoot for
about 135–140 internal temperature. This
will give you gorgeous, pink, juicy meat, that will rival the finest steak. If you can get past the idea of eating a sandwich with a fork and knife, I
really hope you give this amazing pastrami-spiced duck breast Reuben a try soon.  Enjoy!

Ingredients for two portions:

2 duck breast, boneless, skin-on (mine were 5-oz each)

For the rub:

1 tbsp olive oil or more as needed

1 tbsp ground black pepper

2 tsp ground coriander

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp dry mustard

pinch cayenne

For the Reuben:

2 slices rye bread

1/4 cup grated Swiss cheese

1 tablespoon reserved duck fat

2 cups chopped Green cabbage

2-3 tablespoons Russian or Thousand Islands dressing

2 tablespoons mustard dressing (see recipe below)

Mustard dressing:

2 tablespoons Dijon mustard

1/4 cup sherry vinegar

1/2 cup olive oil

salt and pepper to taste

Master Recipes

Posting Komentar

0 Komentar