Duckstrami with smacked cucumber

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 4


By Sam and Shauna
From Saturday Kitchen

Ingredients

For the duck breasts

  • 2 duck breasts, skin on
  • 20g/¾oz fine sea salt
  • 2 tsp soft dark brown sugar
  • 1 tbsp garlic powder
  • 4 juniper berries, ground
  • 2 bay leaves, finely crushed
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp mixed spice
  • 1 tsp cracked black pepper
  • 4 spring onions, trimmed and cut diagonally, to garnish
  • steamed jasmine or long-grain rice, to serve

For the pastrami rub

  • 2 tsp coriander seeds, toasted and crushed
  • 2 tsp cracked black pepper
  • vegetable oil, for brushing

For the smacked cucumber

  • ½ cucumber (halved lengthways)
  • 1 tsp sea salt flakes
  • 4 Szechuan peppercorns, toasted and ground
  • 1 garlic clove, crushed
  • 1 tsp granulated sugar
  • 2 tbsp rice vinegar
  • ¼ tsp ground black pepper
  • 1 tbsp soy sauce
  • 2 tbsp crispy chilies in oil (available in Asian supermarkets)
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