102/18 – Hang Fire Duckstrami:
I spotted this recipe the first time I read the Hang Fire cookbook and have been meaning to cook it for ages. With all the Pastrami cooks I have been doing lately I thought it was a good time for Hang Fire Duckstrami!
The Hang Fire Cookbook is currently £14.99 on Amazon.
The Meat:
Gartmorn Farm do some of the best chicken I have had so far and they also sell fantastic quality duck meat. I bought a 400g Duck Breast for £7.22 as part of a larger chicken order.
The Prep:
In a bowl I mixed Fine Sea Salt, Black Pepper, Soft Dark Brown Sugar, Garlic Powder, Juniper Berries, Bay Leaves, Mixed Spice and Ground Coriander. I put the duck breast in a freezer bag and added the rub then placed the bag in a tray in the fridge for 2 days. The duck breast was flipped over twice a day.
On the day of the cook the duck breast was soaked in water for an hour then patted dry.
A rub of black pepper, coriander, garlic and mixed spice was shaken over the duck breast.
The Cook:
The Weber Smokey Mountain was set up to run at 225f and once at a steady temperature I put the Duck Breast in with some Apple wood chunks.
After an hour the internal temperature was around 70c so I left it a little longer.
After another 10 minutes the internal temperature was at 74c so time to come off.
The Duckstrami was rested for 10 minutes.
Time to Slice:
Very easy to slice with my cheap Victorinox paring knife (razor sharp!).
A quick bit of the end bit revealed gloriously pink meat.
From the other side.
SUMMARY:
This was a really easy dish to prepare and to cook. It would be a good one to put on the smoker when you are cooking something else and you could eat it for lunch or just make use of the spare cooking space.
The duck meat was outstanding, really tasty, very soft and juicy. The cure and rub combination added an awesome flavour to the meat, we really enjoyed it.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Weber Smokey Mountain |
| Cook Method: | Low and Slow |
| Charcoal: | Heat Beads and Oxford Charcoal Oak |
| Smoking Wood: | Apple |
| Cook temperature: | 225F |
| Cook time: | 1 hour 10 minutes |
| Internal temperature: | 74c |
| Notes: | 1: No major changes |
THE BOOK:
If you like the look of this recipe The Hang Fire Cookbook is currently £14.99 on Amazon.
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