Corned Duck Breast
Prep time
60 min (active)
Serves
4 - 6 ppl
Cook time
120 min
Corned Duck vs Duck Pastrami
This recipe is very similar to our duck pastrami recipe. Corned duck and duck pastrami are prepared and cured with exactly the same process. The difference is in how they are cooked. Corned duck is boiled and simmered while duck pastrami is smoked. They are equally delicious, though. In terms of flavor, corned duck is exactly like corned beef, but it’s richer tasting. We use DUCKCHAR Moulard Duck Breast is this recipe for a reason. The texture of Moulard Duck Breast is very similar to beef. And when it’s corned, it’s nothing but fork tender corned duck goodness.
Ingredients
2 DUCKCHAR Moulard Duck Breast, skin on
4 quarts water
6 ounces or 3/4 cups kosher salt
1/2 cup brown sugar (100 grams)
2 teaspoons pink salt aka sodium nitrite (optional but recommended if corned duck is not consumed right away)
5 garlic cloves, smashed
2 1/2 tablespoons pickling spice
1 tablespoon coriander
1 tablespoon black pepper
Cure Duck Breast
Step 1 - Combine brown sugar, pink salt, kosher salt, garlic, pickling spice, and 2 quarts of water. Bring to a boil and simmer, stirring occasionally until sugar and salts dissolve - about 5 minutes. Pour the liquid into a 1 gallon (or larger) food safe container. Add 2 quarts of water and cool in fridge to below 40 degrees Fahrenheit. Alternatively, to cool more rapidly, instead of water, add enough ice to reach a volume of 4 quarts.
Step 2 - Once the cure is cooled, add duck breast.
Step 3 - Cover container and let it cure in fridge for 4 - 5 days. After curing, rinse DUCKCHAR with cold water and pat dry.
Boil and simmer corned duck breast
Step 4 - Place duck breast in large pot and add enough water to just cover the duck. Bring to a boil and then simmer until the duck breast is very tender and falls apart with a fork - about 2 hours. Serve hot or save for later. If you're saving for later, reheat corned duck in a steamer.
