This recipe is courtesy of Jared Bobkin, Executive Chef at Local Kitchen and Bar:
Duck Pastrami Cure
½ cup ground black pepper
½ cup ground coriander
3 cups salt
½ cup brown sugar
¼ cup ground juniper
3 tbsp pink salt
2 tbsp ground clove
2 tbsp garlic powder
Mix and combine. Store in airtight container, label and date.
Using the “duck pastrami cure” liberally season the duck breast and place them on a wire rack on a sheet tray. Allow to cure for 5-7 days. After 5-7 days take the “duck rub” and heavily coat the entire duck breast.
2 cups fresh cracked black pepper
2 cups medium ground coriander
1 cup fresh ground juniper
Smoke the duck breast at 220 degrees for 1 hour or until a probe thermometer reads 145 degrees. Remove from smoker and chill in cooler on a speed rack. Once fully chilled wrap individually and freeze until needed.
Rye Cavatelli Dough
1x Yield: 1x 2x 1/2x
Bread Flour 54 oz 108 oz 27 oz Combine dry ingredients in mixer.
Rye Flour 54 oz 108 oz 27 oz Make a well in the middle and add wet
Duram Flour 54 oz 108 oz 27 oz ingredients.
Caraway 4 oz 8 oz 2 oz Mix until dough comes together and
Salt 2.5 oz 5 oz 1.25 oz mix for an additional 5 minutes.
Eggs 50 oz 100 oz 25 oz Allow dough to rest overnight or for
Water 50 oz 100 oz 25 oz at least one hour.
Roll and cut into 1/2" x 1/2" x 1/2"
strips. Feed strips through cavatelli
roller. Toss cavatelli lightly in flour
Freeze until hard.