Duck Pastrami

SAVORY

Dec 22

Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer

Chef Taylor Hester of Olmsted | Brooklyn
Yield: 1 serving

INGREDIENTS:

Pastrami Brine:
600 grams salt
75 grams pink salt
450 grams sugar
3 bay leaves
1 head garlic
20 grams fennel seeds
20 grams anise seeds
40 grams black peppercorns
1 bunch tarragon
1 orange peel

Duck Pastrami:
1 duck breast
300 grams red wine
200 grams coriander
100 grams brown mustard seeds

Braised Radicchio:
1 head radicchio, halved lengthwise
450 grams red wine
450 grams sugar
20 grams salt

Pecan Duck Jus:
(Yield: 12 quarts)
50 pounds duck feet
50 pounds duck bones
3 kilograms halved onions
1 kilogram carrots
1 kilogram celery
10 bay leaves
100 grams thyme
500 grams tomato paste
100 grams parsley stems
50 grams black peppercorns
1 pound butter
4 tablespoons pecan oil
4 quarts chopped, toasted pecans
2 quarts chopped figs

Herb Oil:
1 quart parsley
1 quart chives
1 quart bay leaves
1 quart grapeseed oil

Grilled Radicchio:
1 head radicchio, cut into sixths
Salt
Grapeseed oil
Black pepper

Duck Heart Skewers:
Duck hearts, aorta and valves removed, halved, and rinsed
Radicchio, chopped into skewer-able pieces
Figs, halved

To Assemble and Serve:
Chopped chives
Figs, halved

METHOD:

For the Pastrami Brine:
In a large bowl, combine salts, sugar, bay leaves, garlic, fennel, anise, peppercorns, tarragon, orange, and 7½ liters water.

For the Duck Pastrami:
Place duck in a large, nonreactive container. Pour in Pastrami Brine until duck is submerged. Brine duck 48 hours. Prepare a smoker with hickory wood chips at 167F. Remove duck from brine and semi-dry. In a medium bowl, combine remaining ingredients for the duck rub. Generously season duck with rub. Transfer duck to smoker and smoke 2 hours. Remove from smoker and set aside.

For the Braised Radicchio:
Preheat oven to 325°F. In a medium pot, combine wine, sugar, salt, and 450 grams water. Stir and bring to a boil until sugar has dissolved. To a braising pan, pour braising liquid over radicchio. Braise in the oven for 1 hour. Let cool, then chop. Set aside.

For the Pecan-Duck Jus:
Preheat oven to 425°F. Roast bones until golden brown. Transfer bones to a large pot and add remaining ingredients and enough water to cover ingredients. Over high heat, bring broth to a boil. Reduce temperature and simmer overnight. Strain broth to a medium saucepan and reduce to 8 quarts. Mount in butter and simmer 30 minutes. Stir in remaining ingredients, plus 2 quarts Braised Radicchio. Remove from heat and set aside.

For the Herb Oil:
To a Vitamix blender, blend all ingredients until smooth. Transfer to a hot pan and cook all the moisture out. Strain through a coffee filter, cool, and set aside.

For the Grilled Radicchio:
Prepare a coal-fired grill. Lightly blanche radicchio in salted water. Season radicchio with oil, salt and pepper and transfer to grill. Grill until lightly charred. Set aside.

For the Duck Heart Skewers:
In a nonreactive container, brine hearts in Pastrami Brine for 12 hours; remove from brine. Skewer in order of heart, radicchio and fig, alternating until you have 3 hearts on 1 skewer. Grill on coal-fired grill, dipping into Pecan-Duck Jus every couple of minutes to form a glaze. Once cooked, transfer skewers to serving plates, 2 skewers per plate.

To Assemble and Serve:
Slice Duck Pastrami. To a serving plate, place 2 pieces Grilled Radicchio followed by 5 slices Duck Pastrami. Spoon over with Duck Jus and Herb Oil and garnish with chives and figs. Serve with Duck Heart Skewers.

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